Sunday, October 13, 2013

Gluten Free Sourdough Multipurpose Base Recipe (part VI)

Multipurpose Sourdough Recipe

Base Recipe
3 cups GF multipurpose flour
1 cup starter
¼ c. sweetener (honey works great or coconut palm sugar)
3 TBSP coconut oil
3 tsp. guar gum
1 ½ tsp. salt
1 ½ tsp. SAF yeast
Add last: 1 ½ cup coconut milk (110 degrees)

 First recipe to use multipurpose base recipe

To make Bread:
Make sure you have very mature starter.
Grease 4 small loaf pans or on 9x5 loaf pan.
Mix BASE ingredients and scrape into pan.  Dough will be very soft and sticky.
Cover top with a damp paper towel to keep from cracking.
Let rise for 45 minutes in a warm place.   Look for the dough to double in size. 
Preheat oven to 400 degrees.
Bake for 30-35 minute for small loaves and 40-50 minutes for a large loaf.
Let cool before slicing.
Don't miss out, next post is these yummy pretzels

Friday, October 11, 2013

Gluten Free Sourdough English Muffins (part V)

English Muffins

1 cup starter
¾ cup GF multi-blend flour
¾ cup potato starch
1 ¼ tsp. salt
1 ½ tsp guar gum
½ tsp SAF yeast
Add ¼ to ¾ cup water to get a thick batter (amount of water will depend on thickness of starter)

Grease English muffin ring molds.  Place each ring on a small piece of parchment paper.  Dust bottoms with Teff grain.  Fill ½ way full.  Let sit 1 ½ hour-2 hours. 

Once the muffins have sat, preheat a cast iron skillet.  Move one ring at a time carefully into pan.  Cook each side for 7-10 minutes until brown. 

Muffins are done when internal temperature reaches 210 degrees.  If both sides are brown and they are not done cooking, place in preheated oven (400 degrees) for 6-10 minutes.

These will fork apart and have wonderful nooks and crannies.  Great toasted with peanut butter and jelly.

You can free form them as well

Tuesday, October 8, 2013

Gluten Free Sourdough Pancakes (part IV)

Pancakes (use either discard starter or ready starter)
2 cups starter
2 cups coconut milk
2 cups GF flour blend

Mix at night, cover, let mixture sit until morning

In the morning
2 TBSP sweetener of choice (honey, Turbinado sugar, coconut palm sugar)
2 TBSP coconut oil
2 eggs
2 tsp vanilla
1 tsp salt
1tsp baking soda
1tsp baking powder

Mix well and let sit until bubbly and ready to use.

Heat cast iron skillet over medium high.  Pour batter into pan.  Pancakes are ready to flip when edges and middle look “dry.”

These freeze well to be reheated.

For a thicker pancake use a bit more flour.  OR using a smaller cast iron skillet, pour enough batter until bottom of skillet to the edges is covered about 1/8 inch deep.  Cook until top of pancake looks dry.  Flip.  Cook until cooked through.

Sunday, October 6, 2013

Gluten Free Sourdough Part III (Storing and Care)

Storing Starter in the Refrigerator:

Once your starter is up can working (takes anywhere from 3-4 weeks) it may be stored in the refrigerator.  To do so, measure 1 cup of starter and feed with ½ cup brown rice flour and ¼ cup water, follow FEEDING STEPS.  Let sit up to one week.  Brown rice often needs more frequent feedings.  If it isn’t doing well, feed every 3 days (1/4 cup brown rice and ¼ cup water.) Maximum time without feeding is about 7 days.

To begin using again:
Bring to room temperature.  Feed using Day 4 ratios and times.  Needs a few days before ready to use.  Slowly work up to amount needed.  Discard along the way as needed.  The reason for removing starter is so that it doesn’t over grow the bowl.  It will double and triple in size!

Always feed your starter 8-12 hours before using it.

If your weather is hot, your starter will need more frequent feedings.

Next post:  PANCAKES!

USING SOURDOUGH STARTER in Regular Recipes (adapting)
Option 1:
Substitute 1/2 cup starter for 1/2 cup of the flour and 1/4 cup of the liquid called for in the recipe.  Reduce in half baking soda and/or baking powder.


Option 2:
For yeast breads, try using 1 cup starter in place of 1/2 cup water and 1 cup flour.  Keeping half of the yeast called for.