With all the sourdough starter that I had leftover, I decided to make pancakes. They came out so fluffy and so flavorful my kids and husband devoured them right up. I say that was a great success!
2 tablespoons sugar
1 teaspoon salt
1-1/2 teaspoons baking soda
1 tablespoon water
2 cups gluten free sourdough starter
1. In a large mixing bowl, beat eggs.
2. In a separate bowl, add sugar, salt, baking soda, and water and mix until incorporated. Add to beaten eggs. Add sourdough starter to mixture and beat with wooden spoon. Do not beat too long.
3. Spoon on griddle in 1/4 cup amounts. When bubbles appear on top of pancakes, turn over. Cook until golden brown.
I started a sourdough starter about 2 weeks ago with the idea of making english muffins. Of course I ended up making a bread loaf instead. And with no self control my kids and I devoured 1/2 the loaf in one sitting with a lot of butter and honey.
- 1-1/4 cup gluten free sourdough starter
- 1 cup water
- 1 Tablespoon sugar
- 1-1/2 teaspoon salt
- 2-1/2 cups gluten free flour
- 1 tsp instant yeast
Combine all of the ingredients, kneading to form a smooth dough in a Stand Mixer with a dough hook. It will look more like pancake batter.
Allow the dough to rise, in a lightly greased, covered bowl, until it’s doubled in size, 2 hrs.
Preheat the oven to 425°F.
Spray the loaf with lukewarm water.
Make two fairly deep diagonal slashes in each; a serrated bread knife, wielded firmly, works well here.
Bake the bread for 30-40 minutes, until it’s a very deep golden brown. Remove it from the oven, and cool on a rack.
I am gonna try making gluten free sourdough bread – basically give it a whirl. And the first thing I am doing is making a Sourdough Starter!
Gluten-free sourdough starter can be made in as little as seven days using gluten-free flour, water and a medium-sized bowl.
Combine 2 ingredients….
1/2 cup of flour (whatever gluten-free flour or blend you like)
1/2 cup of bottled water into the bowl
Whisk until smooth and cover with a plate or lid, leaving approximately 1/2″ gap for air to circulate.
At least twice a day for the next six days, at regular intervals, add 1/2 cup of flour and 1/2 cup of bottled water to the existing starter. This is called feeding the starter.