Recipe: Gluten-Free Sourdough Banana Bread

 

The fragrant smell of banana bread wafting through the house…

Warm bread with freshly spread butter, melting in your mouth.

And you feel good because you know, even though no one else can tell, it’s sourdough, and that means that it contains more readily available nutrition than traditional breads.

What better recipe, than a classic favorite, to add to your repertoire?

GF- Banana Bread 2

This gluten-free, sourdough banana bread is a simple recipe, easy to make, and delicious!

To download the PDF of this recipe, click this link: Gluten Free Sourdough Banana Bread.

I am all about eliminating unnecessary sugar from my family’s diet.  I use stevia in conjunction with traditional sweeteners to reduce our overall sugar load.  This recipe gives you options, if you’re working the sugar out of your diet.

Directions:

  • 1/2 cup butter, softened (half-melted, but not hot)
  • 2 eggs
  • 1/2 cup brown rice sourdough starter
  • 2 Tablespoons of liquid (water or milk of your preference)

Mix butter, eggs, liquid and starter together.  In a separate container, blend:

  • 1 cup sorghum flour (also called Milo flour)
  • and 1/2 cup buckwheat flour
  • and 1-1/2 teaspoons of finely ground psyllium husk powder (7.5 grams)

Combine your wet and dry ingredients.  Cover and allow to ferment for 7-12 hours.

After fermenting:

Preheat oven to 350 degrees.  Place baking dish in oven to heat while you finish your batter.

To your fermented dough, add:

  • 2 cups of mashed bananas (approximately 4 medium sized bananas)
  • 1 tsp. vanilla
  • *Honey (Either 1/4 cup, 1/3 cup, or 1/2 cup; see directions below)
  • 1/4 tsp. white Sweetleaf Stevia Powder (concentrated)
  • 1 teaspoon baking soda

Mix well.  Remove pan from oven.  Rub a stick of butter along sides and bottom of pan and allow to melt.  Pour batter in pan and bake as follows:

 

 

 

Banana Bread Loaf Pan

1 loaf pan, bake for 50-55 minutes.

9×13 inch cake pan, bake 20-25 minutes.

Banana bread should be firm, lightly browned, and a toothpick inserted into the center should come out clean.

After baking, like most breads, allow to rest several minutes before slicing.

Enjoy!!  🙂

 

* This recipe uses honey for its sweetness and its moisture.  Sugar will work, but it will result in a more dry loaf.  Traditional banana bread recipes use 1 cup of sugar per loaf. For similar sweetness, use 1/2 cup of honey (8 TBS) with 1/4 tsp. stevia.  If you are in the process of reducing your sugar intake, try 1/3 cup of honey (5 TBS) with 1/4 tsp. stevia.  If you are already accustomed to low sugar, you may enjoy 1/4 cup (4 TBS) of honey with 1/4 tsp. stevia, or adjust to your individual preference.

What to do When You Have Too Many Eggs!

When I saw the Daily Post listed “egg” as a word prompt on Sunday, it made me giggle, but then I actually have something to share!

We used to have back yard chickens.  Since switching to a low carb diet, I use a lot more eggs, and I’ve been wishing I still have back yard chickens!

They are so much fun to watch. 🙂

hen layer

In the summers, when the days were long, our hens laid almost daily (sometimes twice).  I’d have 18 or more eggs a day and I had to figure out what to do with all those eggs.  We did egg salad.  We did breakfast pizzas.  And we did a variety of eggs for breakfast.  We got egged out.

Thing is, hens don’t lay when the days are short and they don’t get enough sun.  Since we didn’t want to run electricity for heat and lamps, we just didn’t have fresh eggs in the winter.  So how to save all those extra eggs?

Easy!

Don’t hard boil them to freeze.  They come back out rubbery.  Yuck.

Just crack them open and scramble them up.  Then freeze those scrambled eggs raw.

  • For single servings, freeze them in ice trays and and then transfer to freezer bags.  When you plan your meals, put the number of “egg cubes” you want into a bowl in the fridge and they will defrost by the next day.
  • For larger portions, put your raw scrambled eggs into a freezer bag.  Lay flat to freeze so it doesn’t take up much space in the freezer.  You can stack a bunch in there! 😉  Again, put your bag of frozen eggs in the fridge the day before you need them, and they’ll be ready when you’re ready to cook.

You wouldn’t think it, but I get the question about saving eggs fairly often!  Most recently it was the cashier at Aldi who has hens at home…

So whether you are buying a bunch of eggs while they’re on sale, have somehow inherited eggs like a friend of mine did, or your hens have you swimming in eggs, now you know how to save them long term.  And they’ll still taste good when you get around to eating them!

P.S. Egg cartons make excellent fire starters!  They burn hotter, longer than newspaper!  They’ve been a life saver here when the morning coals are about burned out. 😉

 

 

Praying for our Children

Gallery

This gallery contains 6 photos.

Proxy~ the authority to represent someone else I was listening to the radio on the way home from town yesterday.  The program on the Christian station was asking us, the audience, to share a time when someone of importance in … Continue reading

The Measure of a Good Father

When summer camps ended, hubby took a few days off to regroup and get things done at home, and we took the whole family down to the cities to visit Como Park.  They have a free zoo, live butterfly exhibit, and plant conservatory.

Como Park Collage

 

I took the driving shift going down, and I was pretty tired.  I found myself singing along with the radio to stay alert when the song, “Good, Good Father,” came on.  It’s familiar to me. We have sung it in church, and my own story makes it especially meaningful.

“You’re a good, good Father.  It’s who You are, It’s who You are.”

I have heard so many women talk about how they have a hard time relating to God as Father in any kind of positive light because their experience with their earthly father was so bad.  And yet, I ponder, what are we using as a measuring stick for determining what makes a good father or a bad one?

Abigail with butterfly

I was one of the lucky kids.  When all my class mates talked about their parents divorcing, I was one of the few whose parents stayed together.  Through thick and through thin, through disagreements and arguing behind closed doors.  Through depression and repentance.  When other marriages would have failed, their commitment to perseverance kept them together, and they still are (together).

Mother and baby giraffe

My dad was present.  If not emotionally, he was there physically, and he always provided well for us.  As a child, I felt safe when I was with him.

He took me for a motorcycle ride when I was 6 or 7.  Somewhere, mixed up in those memories, is a conversation where he told me how much he loved me.  He said that he would cut off his hand for me, if only . . .

It’s the “if only” that stuck with me–that little conditional add on that squeezed my heart.

He said it more than once over the years.  I don’t remember his exact words, but I remember the feeling I experienced when he said it.  I cringed at the thought of my dad suffering for me, and yet I felt doubt that I could ever meet his expectation.

If only _________. You fill in the blank.  If only I could be obedient enough.

Be good enough.

BE enough.

How does a child that age even translate that kind of doubt in their ability to be what someone else wants them to be?  In his words, his willingness to give for me depended upon me.

When I was 30 my parents became offended and my dad told me to have a “nice little life”.  It was the day after Valentines Day, and only one of 2 occasions I have ever seen my husband tear up over anything.

“Little”…this is what the value of my life, not meeting expectations, had been reduced to.

Ouch.

My kids were 5, 2, and almost 1.  The next 5 precious babies were born after this, and my parents have never met them.

I grew up with the head knowledge that God’s love is unconditional, but all my examples had been of conditions.  When things were going well, I subconsciously thought it was because I was doing “okay.”  I thought I must have been reading my bible enough, praying enough, being good enough. When things were not going well, I felt like it was because I was messing up.  I wondered what area of my life needed to improve.  “Not good enough” was the lying voice in my head.

I was abandoned, even though I was an adult, by people I was supposed to be able to trust most in this world.  I was wounded.  I was angry.  I had that plum sized lump of grief in my throat for so many years that I thought it would never go away.  They were really. rough. years.

Looking back I know God was ripping out the faulty foundation in my life.  That’s a big job.  It’s a lot easier to lay a right foundation to begin with because everything is built on that foundation.  Remove the foundation and the whole stinkin’ house comes down.  Yet, that’s not how God works.  Because God can do anything,  He held the house together, but while He was laying a new foundation He was also putting up new supports.  He has been teaching me to live, as Nancy Leigh De Moss puts it, with the roof off and the walls down. That is “open and humble before God (roof off) and open with other people (walls down)”.

He turned my gaze away from what other people thought of me and my desire to please others, and taught me instead to keep my gaze on Him.  What He thinks of me is really the only thing that matters.

God has had to help me redefine who He is and embrace who I am in Him…begin to align my version of truth with what God declares is truth.  When we do that, a really spectacular thing happens. You begin to live loved, valued, and accepted.

blue butterfly at Como

My life is hidden in Christ.  That is where my worth lies.

And where do we get that measuring stick that determines who is a “good father” and who is not?  God is the measuring stick.  He is the ultimate Good Father.  He never messes up, He is fully present, His provision is generous . . .

His love is exactly what you and I need.

God is the Perfect Father.

And while I listen to others say they can’t stand to think of God as Father because their own father broke their heart, I say it was because my father broke my heart that I understand how good my heavenly Father is.  If I had not been rejected, I would not be able to experience my Father God’s love in the same way I can today.

I used to read the verse where God says, “I’ll never leave you nor forsake you,” and think it was just saying the same thing two different ways; but these two things are very different.

People leave us.  They move away from us.  They die.  But that’s not necessarily rejection. They still call, write, etc.  God will never leave.  He will never move away from you or from me.  We may sin and choose to move away from Him, but He will never leave.

To be forsaken?  Well, that is something altogether different.  That is rejection.  That is “leave” on steroids.  No phone calls.  No letters.  No, “See you on the other side.”

Forsaking is renouncing.

Forsaking is rejecting.

Forsaking is abandoning.

Forsaking is turning your back on.

That is what happened to Christ our Lord when He laid down his life for us.  “By this, we know what love is.” (1 John 3:16)  He was forsaken in order to write us in on His inheritance as a Child of God.

When you’re a Child of God, he will never forsake you.

He will always, always, always be with you.

Always intercede for you.

Always sing over you.

Always provide for you.

Always love you.

God is a Good Father.  He does not punish his children; He disciplines them, gently and lovingly, for their good.

He will never hurt your heart.  He is not harsh with his children.  He will heal your heart.

God will never try to control your actions.  Instead, He will transform your heart . . . your actions will automatically follow.  People will start to notice how much you resemble your good Father.

His love for you is not dependent upon your performance.  He never loves you more because of what you do right, and he will never love you less because of what you do wrong. His love for you is not based upon you at all.  His love for you is completely dependent upon who HE is.  It is UN-CONDITIONAL.  In Lysa TerKeurst’s words,

“His love isn’t based on you, it’s placed on you.”

He will not instill fear . . . He will cast out fear, and replace it with His peace.

He is enough.

He is everything, our “exceedingly great reward”.

He is a Good-Good-Father.

It’s who He is.  And I’m loved by Him.  That’s who I am.

Linda at Zoo

 

 

 

 

My Summer Fitness Challenge Results

I owe you an update on my Summer Fitness Challenge.  I am so aware.

I updated you on the first 30 days HERE.

If you remember, I wanted to get back in shape, close the gap in my stomach muscles, and I set a fun goal of getting back into my wedding dress by my wedding anniversary (August 31st).

July:  I had hoped to “knock the socks” off my husband at a wedding mid-July, and I think that mission was a success.  🙂

Willy's wedding together

I lost an additional 2 pounds (a record low for me) and began transitioning down to a pant size 5–something I never dreamed of being able to do.  I was targeting the belly, but the butt was being more cooperative.

August: I tried my wedding dress on mid-August.  It wasn’t quite as loose in the waist as I would have liked, but comparing to wedding pictures, I guess maybe it wasn’t as loose back then either.  The fit was pretty close, but I didn’t take pictures because I still had 2 weeks until our anniversary and my goal date.

HOWEVER, when our anniversary rolled around, I was pretty sure that the dress wasn’t going to fit all that well for another long spell. I had to wait a few more days to make sure…

And then, Semptember:

It’s amazing how 2 little pink lines on a pregnancy test can suddenly and completely change your perspective and rearrange your goals.

It’s totally NOT funny how after having a few babies it really doesn’t matter how much you exercise; that baby pouch remembers the pooch position right away.  I didn’t take a picture in the dress.

I did take a step back, and started praying and researching to determine how to maintain a Keto diet while accommodating my body and a precious baby’s needs during pregnancy.  There is virtually no information available on it, but I did develop a plan.

And yet, life doesn’t always go the way we expect…

One minute I was wondering who this new little life is, and the next I knew that I would never know this baby… not in this life.  Just a couple days before my birthday, I began to miscarry.

I know from the book of James that nothing passes into my life without first passing through God’s hands.  I don’t understand this loss; it hurts my heart.  BUT,  I know that I know that I KNOW that God is GOOD and that He NEVER makes a mistake.  There is always a purpose.  I don’t have to understand.  I need to trust.

October:  I’ve still been pretty tired.  I suspect my iron has been low, and so my energy is recovering as I work with my diet to provide the needed nutrients.  I also need time for my heart to heal, and that will help too.  So right now I am sticking with Keto, I have been exercising how and when I feel able while listening when my body says it’s too tired.  This too shall pass.

Progress:  As far as my goal to close the gap in my stomach muscles, the gap has closed by 50%. This is good!  🙂

And getting in shape? I have muscle tone again!  This makes me happy.

The wedding dress?  Well, I’ll try it on again soon.

I am researching gut healing, and reading Natasha Campbell-McBride’s book on the “GAPS” diet.  There seems to be more than one helpful approach and I’d like to find one that meets the unique needs of our family.  I’ve realized that some of the belly I’ve been trying to shed is not fat, but bloat, and some of our older “kids” are interested in doing a gut healing protocol.  We’re taking baby steps toward that goal; last week we picked up some grass fed beef from a local-ish rancher.

In a Nutshell:  No fun goal on the horizon, but only seeking to honor my commitment to God to care for my body, His temple, in all of this.

Did you set a goal for yourself over the summer?  I’d love to hear about your progress.

 

 

 

 

The Danger in Comparing

 

Our girls have always sung: all over the house, at church, in the store… it shouldn’t have surprised me.  I was the child who clogged through every store my mother took me.

I remember our oldest 3 girls singing VBS songs in a grocery store and getting a bit loud, I thought, to serenade a woman standing nearby.  I tried to hush them a little, but as the woman passed me to leave she leaned in close and in a low tone she said, “Just think, they might be the next Point of Grace.”

It took my breath away, the way you know God just used someone to speak important truth to you.  The truth was that they were made to sing out loud, and it wasn’t my place to muffle them. I felt a little panicked, suddenly wondering if I was equipped to teach them what they would need to know.  I started praying right then and there that God would provide by enabling me or sending whatever teachers He will, and He has done both over the years.

My husband started them singing at the camp Annual Banquet each year, and I don’t remember how they began singing at church, but nowadays they sing at no less than 20 churches or events a year.  Their harmony is beautiful.  I don’t turn on the radio at home very often because who needs that when you have live music most of the day?

IMG_6938

It is a joy to watch and see how each one of the children develop in their gift each year, and even the older kids notice and appreciate as their younger siblings reach new levels. Lilly is 14 now, and has been coming into her own.  She is developing her own style and writing her own music.  I’ve seen our oldest listening, shake her head in wonderment, and I’ve known that she was comparing.

“My voice isn’t anything special,” she began to believe.

She forgot about the man who said that whichever sister is singing alto is “Amazing”.

She didn’t think about the woman at church who said she knew my Angel Girl would be able to pick out the elusive harmony.

She never considered how she has been becoming the teacher her sisters all go to when they need help understanding music theory.

I encourage her, but sometimes you need to hear it from someone who isn’t ‘just Mom’.

The comparing… it chokes dreams.  It kills confidence.  Instead of trail blazing, you fall to the rear because that is where you feel more comfortable. You might even talk yourself right out of the plans God has for you, but you and I, we’ve been chosen to be the bearer of the blessing others need.

In the Old Testament, God chose Esther.  He used Esther’s humility to save an entire nation.  He used her position: as the king’s favorite she had potential sway. He used her wisdom: a young woman who respected and listened to the uncle who told her that if she refused, God would use another way and she would forfeit the plan for her life.  He used her Jewish influence–the nation of Israel fasted and prayed with her in preparation for a risk that was greater than any you and I are likely to encounter: to go to the king without an invitation, and it could have cost her life.  She gave what she had to God as an offering.  She said, “If I perish, I perish.”  She didn’t say someone else was better equipped.  She risked everything and history documents how she blazed that trail.

While my Angel Girl was counseling at camp this summer, they put her on worship team. Every chapel, she had the opportunity to lead the singing with her peers while playing the keyboard and/or singing for worship.  I was glad.  I knew it would be a good experience, and I just kept praying God would use it as He weaves together his will for her life.

Angel on Worship Team

She said she played so often that the nervousness which normally paralyzes her concentration and her hands when she plays in public had disappeared by the end of summer camps. And then there was that voice she kept hearing over the monitor… the one she didn’t recognize as belonging to any of the other singers, and then one day she realized it was her own.  “In a good way,” she smiled.

Angel at bleachers

My daughter has been given a song to sing out loud.  So have you, whether literally or figuratively.

Your abilities? They don’t belong to you, as much as society will tell you that they do and that it’s your right to do with them as you please.  No, they were given to you by God and for God.  Don’t think about what other people think. Don’t belittle your gifts.  Don’t allow your song, whatever it is, to be muffled by comparing it to the abilities He has given to others.

Don’t fall back.

Don’t forfeit the plan.

Keep your gaze on the King.  He is your compass.  Orientate your thoughts, your feelings and your feet toward Him, and Keep. Moving. Forward.

You may never know all the lives you touch, but someday you’ll catch a glimpse of yourself the way God sees you.  You’ll hear your own voice in the so called monitor and be surprised {in a good way 🙂 } and you’ll be glad you chose to sing.

 

 

 

Recipe: Gluten-Free Sourdough Bread

If you have a bubbly, thriving brown rice sourdough starter, then you are ready to start baking!

I recently took this bread to a church fellowship meal and an out of town guest who has suffered from Celiac Disease for 20 years said that after trying many gluten free bread recipes, her long search was over!  This gluten-free sourdough bread is it!  She wasn’t the only one who thought so because there wasn’t any left!

It is a beautiful, good tasting bread that slices well.  To print, download the recipe PDF: Gluten-Free Sourdough Bread.

Ingredients:

1 cup brown rice starter

3 eggs

4 TBS melted butter, not too hot

1-1/4 cups or your choice of milk

2 TBS honey

1 cup sorghum flour

1/4 cup brown rice flour

1/2 cup buckwheat flour

3/4 cup tapioca starch

4 tsp. psyllium husks, finely ground–not all brands are the same; I use THIS BRAND  (alternative: 1 TBS xanthum gum)

2 tsp. salt

1/2 TBS  (1- 1/2 tsp. baking soda)

Directions:

  • In a large bowl, melt butter and stir in water.  Add starter, eggs, and honey.
  • In a separate bowl, mix dry ingredients (NOT baking soda!! Reserve soda for just before baking.) Use a whisk or beaters to thoroughly blend in the psyllium husks.
  • Mix wet and dry ingredients, beating with a mixer until very well combined.
  • Cover with a lid, or plate, or plastic wrap and allow to ferment a minimum of 7 hours (12 hours is ideal).  If you need to bake bread in less time, place in the oven (turned off) and turn on the oven light to warm things up and speed the fermentation process.

{The bread batter before fermenting}

After Fermenting:

  • After fermenting, when ready to bake, preheat oven to 400 degrees F.

{The bread batter “sponge” after fermenting}

  • Place bread pan in oven with oil or butter in it and allow it to melt.  While it is melting, add baking soda to bread batter and mix thoroughly.

IMG_20170803_091315499

{This is how it looks after mixing in the soda.}

  • Remove hot bread pan from oven and distribute oil around the pan, greasing all the sides.
  • Scrape bread batter into bread pan and smooth the top.

sandwich bread in pan

  • Reduce heat to 350 degrees F and bake bread for 50-55 minutes.
  • After removing bread from the oven, allow to sit a few minutes.  Run a knife around the outside to release from the pan if necessary, and then transfer to a cooling rack.
  • Allow to cool and then slice.

sandwich bread 2

sandwich bread

Makes 1 loaf.  Enjoy!

This bread was inspired by a sandwich bread at Cultures for Health.  The original recipe uses xanthum gum, contains more starch, and a few other differences.

 

The Best Thing We Gained at the Fair

Have you ever noticed how kids have a very accurate internal clock, like, from the get go?

We took our oldest to the county fair when she was about three and the next summer, days before the fair was going to start, she started asking me about that place with lights and food and rides? We definitely went to the fair again that year,

and the next,

and every year.  🙂

Nowadays the fair falls the weekend after youth camps end so it’s easy for all of us to anticipate.  It’s a tradition.

When our oldest kids were little, and there were just a handful of them (instead of 2 hands-full) we would buy a sheet of tickets and let them ride a few kiddie rides.  As they got older, the more mature rides cost more.  With more children, one sheet didn’t provide enough tickets to go around.  We learned to be content walking through all the exhibits, petting the animals and having a treat.  My husband loves the malted milk shakes… it’s once a year. 😉

{Farm to Table Children’s Exhibit}

 

Fair 2017- 03

{Miss our goats this year!}

Fair 2017- 04

{Still wearing the camp swimming arm band… and look at that adorable face!}

This year, the big kids were hankering to do some rides and I promised them we’d save up for them to buy an arm band to do unlimited rides.  Tuesday of this week was that day.  However, rather than simply purchase the arm bands and send them off to get hot, dizzy and tired, we gave them the $20 we’d saved for each one of our flock.  We told them that they could pay for the arm bands themselves, or…  they could spend it (or save it) on whatever they pleased.

Somehow, with the $20 they gained in their hands, fair rides didn’t sound so appealing to them anymore. They suddenly appreciated the effort that it would take for them to earn that money back themselves.  Somebody mentioned having money for Christmas presents.

Fair 2017- 05

No one went on rides.  When dad bought his malt, they bought their own ice cream (while mom *cringe* said nothing about all the sugar) and they enjoyed eating them together.  Dad got to taste every flavor because dads are good at sweet talking a taste.

We took in the exhibits.  We petted the animals.  C2 won a frisbee from The Pulse Radio. We won a $10 gift card for Cub Foods.

Yes, we brought home a lot of extra stuff, but the best thing we gained was the reminder that God is a Good Father when we lost. a. child!

Yes! Standing in a crowd with other people, holding tickets as the union for the grocery stores had a big drawing, Ella had a winning #.  She claimed her prize.  The giveaway ended, and as we started to walk away from the booth, I did what I always do:  I counted heads.

“5, 6, 7…” someone was missing.  I have had kids coming and going from camp all summer.  Every week we’ve had a different number at home, so the counting thing has been a little strange.  This is the first week we’ve had all the kids home since the beginning of June.

I re-counted with names and I panicked.  C2 is 4, and I didn’t see his little buzzed head or tye dye shirt.  We had been standing there, all together, the whole time!  How did he slip away?  Where could he have gone?

It’s amazing the clarity with which one can remember the details of a beloved in a moment of bereavement.  His big, tender eyes, full of wide wonderment filled my mind as I hollered his name and scanned the crowd.

I prayed.

While hubby turned the whole crew around, I spoke with the man at the grocery booth, and he said someone had taken a child to the fair office –{he pointed}– >>> that way.

We found him with an older couple, sitting in front of the information booth, and quietly crying as hard as he could.  He was hugging 2 stuffed animals from someone’s game booth.  When he saw us he flung himself into Dad’s arms and held on for dear life, and I silently praised God for keeping him safe.  As we walked away, the older couple who had cared for him said to him,

“Now, remember, your parents will always come for you.”

It was all I could do to restrain myself from snatching him up.  I let my husband hold on to him, but my arms ached to hold him, and I know that is how God feels about every son and daughter who wanders away from the safety of His will.  I can picture Him at the ready, even watching us as we consider stepping away; how he wants to snatch us from danger, but allows us to choose our own footing.

He’s the Good Father.

You’re never really a lost child when you belong to the King.  You can be rebellious, and you can suffer the consequences, but your Father knows where you are.  He has his eye on you and He’s listening for your repentant cry.  When you’re ready to find your way home, He will always come for you.

Always.

“What do you think? If a man has a hundred sheep, and one of them gets lost, will he not leave the ninety-nine on the mountain and go in search of the one that is lost?  And if it turns out that he finds it, I assure you and most solemnly say to you, he rejoices over it more than over the ninety-nine that did not get lost.  So it is not the will of your Father who is in heaven that one of these little ones be lost.” Matthew 18:12-14 (emphasis mine)

Always.

 

Caring For Your Gluten-Free Sourdough Starter

 

 

gluten-free starter care

If you have never baked with sourdough, there are a few good things to know.

What Is Sourdough?

Sourdough is a mixture of flour and water that contains wild yeasts and lactobacilli. These naturally occurring cultures actually “eat” the simple sugars in the grains, beginning the process of breaking it down.  During this process, they produce carbon dioxide, which appears as bubbles, that helps rise your dough.  These cultures also produce lactic acid which prevents the growth of harmful bacteria.

Sourdough is an efficient way to bake for your family.  As long as you save some some “starter” each time you use it, and continue to “feed” it, giving it more flour and water, it will continue to multiply and serve you indefinitely. Because using sourdough incorporates the use of these wild yeasts as leavening in your baked products, this means you do not need to buy instant dry yeast from the store… so you may expect to save time and money.

Since the wild yeasts feed on the sugars in the grains, properly prepared sourdough products are lower on the glycemic index than non-sourdough goods.   Now, let me be clear here… I said it is low-er on the glycemic index… I didn’t say it’s safe to pig out  😉 Grains are still starches that provide quick energy to the body.  Moderation, as always, please.

Also, because the sourdough yeasts begin the process of breaking down the flours you bake with, the finished product is easier on the digestive system.  The wild yeasts and bacteria neutralize anti-nutrients and enzyme inhibitors that are naturally occurring in grains, and actually produce some vitamins themselves, which means more nutrition is readily available.

Other Advantages

Gluten free grains are often more dry and gritty than their glutenous counterparts, and recipes can require more starch.  As the yeasts begin to break down the grains, they are softened, giving baked goods a more pleasant texture, and our family thinks they have a richer flavor.

How to Care for Your Starter

  • Wild yeasts do not like metal.  Whether you are cultivating sourdough, kefir or kombucha, please do not store your cultures in metal–it will kill them.  You can use metal fork/spoon for mixing your baked goods; just don’t store it in metal. Keep your sourdough starter, and unbaked products, in glass.  Except for dipping, as shown in the featured photo, avoid storing in plastics as you do not want your culture to leach chemicals for your family to later consume.
  • Only use un-chlorinated water because the chemicals will kill your starter. If you live in the city and do not have filtered water, measure your water, leave it set for 12 hours before using, and the chlorine should evaporate out.
  • If you are perpetuating more than one type of culture in your kitchen: ie, kombucha…  it is a good idea to keep a few feet between them.
  • Cover, but do not seal air tight.  Fruit flies and other insects just love fermented goodness.  If your sourdough is not covered, it will turn into an insect trap.  (yuck!)
  • Sourdough is more active in warmer temperatures, and slows down in colder temps.  If you keep your starter out on the counter in a moderate temps, it will probably need fed every 12 hours.  If you use it daily, then this is perfect.  If, however, you do not want to use it daily, store your freshly fed starter in the refrigerator and it will not have to be fed for at least a week.
  • After sitting, if there is a layer of liquid on top (may be clearish, pinkish or brownish), this is called hooch.  Just pour it off, down the sink, and freshen your starter: assuming your gluten free starter is brown rice, so feed it some brown rice flour and water.  Stir well, cover, and give a few hours for your starter to get all bubbly and active before using in a recipe.  If you are used to glutenous sourdough which can get frothy on top, it’s helpful to know that the rice starter does not get bubbly on top, but you can see the gas pockets all through the “sponge” through the side of your glass storage container.  (In the past, I did maintain a buckwheat starter, which I began following the same directions as the boosted rice starter.  It was easy to maintain.  I eventually threw it out because buckwheat is stronger smelling and the rice worked equally well.)
  • It is important to know guidelines for how much to feed starter.  Do not exceed 4:1. Four parts new flour and water to one part active starter.  You may feed your starter less, but do not feed it more than this at once because you do not want to weaken it. If your starter will be sitting on the counter all day, do not feed it less than a 1:1 ratio; One part starter to one part fresh brown rice flour and water.  So, for example, if I have had 1/2 cup of starter in the fridge all week and I take it out to use it, I am going to feed it 1/2 cup of fresh brown rice flour and stir in enough water to make it the consistency I want it.  If you make it too thin, the extra water will rise to the top.
  • If your starter sits too long and the top gets dry and pinkish, use a spoon to ladle off the top and discard.  Transfer to a clean glass container and then feed.
  • What about discarding down the sink?  The yeast is amazing for your pipes and septic.  A friend of ours is a septic designer and he highly recommends it!  😉
  • Recipes are mixed up ahead of time, and ferment to allow the wild yeasts to do their magic.  They should not ferment for less than 7 hours before baking.  If you are in a time pinch, remember that sourdough is more active in warmer temperatures.  You can place dough next to a slow cooker or place in an oven that is OFF: if you have a gas oven that is kept warm by a pilot light, or if you have an electric oven you can turn the light on to keep warm.  If you feel the oven is too warm, just prop door open a smidge by placing an oven mitt in the way so it doesn’t close completely.  Remove to complete and bake when ready.  If you have a cool kitchen in the winter, then again, you will want to let your goods sour longer, or find a warm spot for them.  If you have a HOT kitchen, your products will be ready to bake sooner rather than later.

If you have questions or need clarification, please ask about it in the comments.  If you are wondering, someone else is bound to question the same thing!

Well, now you are ready to begin baking with your starter, and I am ready to begin sharing recipes!

Care instructions are available as a PDF for download here: How to care for your gluten free starter

 

Making a Gluten Free Sourdough Starter

It was 7 years ago that I decided to delve into the world of sourdough!  I was pregnant with Precious #6, and I took a sourdough e-course from GNOWFGLINS Traditional Cooking School.  The class was awesome!  The series began with teaching how to make a starter from scratch and then how to use that starter to make everything from breads to cakes.  The course included a pdf for those who learn best from reading, and it featured videos for visual junkies like me–I learn best from watching and doing.  I was able to cultivate a starter from spelt flour (a glutenous ancient grain), tried the recipes in the e-course, and soon converted my own recipes to this more healthful method of preparing breads.

At the time, we ate a lot of gluten free foods as well.  I had been wheat free for many years, but everything I read about gluten free sourdough, which used a brown rice starter, said it could be difficult to maintain and that it may require re-starting a starter now and then.  I am all for easy, so  No, thank you!  And so I was too intimidated to try.

When I HAD to go gluten free, I missed my sourdough!  Gluten free grains can be more gritty, and I knew my baked goods would not be as nutritious or digestible without the benefits of fermentation.  Eventually I decided to just try it, and I’m so glad I did!  No more guilt for whipping up quick breads, lol!  This gluten free sourdough thing is good, and as it turns out, it’s easy too!  My starter has been going strong for about two years and I have never had an issue.

After sharing a picture of some fresh bread on Facebook, I received a lot of requests for a recipe.  I plan to teach a local class in September, and will give starter to participants, but for anyone who is in a hurry or not local, I decided to share the steps to going gluten free sourdough with you.  The first thing you need is a starter!

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You will need:

Filtered water,

Clean glass mason jar  (for starting your starter!),

a paper towel or clean piece of fabric with a rubber band or jar ring to cover the jar,

brown rice flour,

and coconut water kefir.  If you do not have coconut water kefir, you can learn what that is and how to make it HERE.

Since I didn’t invent this Boosted Brown Rice Sourdough Starter, I’m going to send you to the web site that taught me.  You can find instructions over HERE at The Art of Gluten Free Sourdough Baking.

One thing I will add to her directions is:  Follow her directions exactly on the first day. However,  on the second day–on the second feeding and following when you feed your newly fermenting starter, before you add the 1/3 to 1/2 cup of brown rice and water, first remove and discard 1/3 to 1/2 cup of starter.  If you do not remove starter before feeding, you are going to be swimming in starter, and larger quantities of starter require being fed larger amounts.  So simplify and remove some starter before feeding.  You will know if your starter is healthy if it develops lots of airy bubbles throughout the jar.  You will be able to see these developing as it ages… less after being fed and more before the next feeding.

Here is a look at my thriving starter:

GF sourdough starter 1

And here is a top view.  The top looks a little dry.  It has been sitting, covered on my counter all day.  I’m ready to use some in a recipe for breakfast and then I will feed it.

GF sourdough starter 2

If creating your own gluten free sourdough starter is not something you feel like tackling right now, but you want to get started baking, you can buy a starter from Cultures for Health.  It will come with instructions that are easy to follow.

Starters are fermented, so definitely expect a sour smell.  It is unpleasant to some people, but I promise your finished baked goods will smell heavenly and taste yummy… rarely ever a sour flavor when you actually eat it!

If you have questions, please let me know in the comments below… someone else is bound to be wondering the same thing!

Good luck, have fun, and when you have a thriving starter you can come back here to try out some recipes with me!