Category: Sourdough

Gluten Free Sourdough Pain d’Epi (Wheatstalk Bread)

When I began baking with gluten free sourdough a couple of years ago, I couldn’t imagine all the things that I would make with my starter “Sophie“.  I started out with the usual rolls and loaves, made pancakes with discard, and even a quick bread.

Then one day, I decided to step out of my comfort zone with this beautiful Gluten Free Pain d’Epi, also known as Wheat Stalk Bread (I know, ironic).

Of all the bucket list recipes I had to try once I got my gluten free sourdough starter established (read about it here), this one was at the top of the list.

This was my first time making a gluten free version of Pain d’Epi and it was SO good.  The most important thing you need to know about this recipe is that your starter needs to be fully active, discard will not work.  That means there is some forethought involved, you will need to plan ahead depending on how long it takes for your starter to get up to full speed.   Also take into account the overnight proof, and you will likely need at least 2 days of (mostly hands off) time for preparation.

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The Flour

For the flour, I used the Artisan Flour Blend from Better Batter and as usual it did not disappoint.  The flavor was fantastic, and the bread was perfect for dipping.  You can absolutely use their Gluten Free Bread Flour, if you prefer a white bread.  Or use 100g of each, I love doing that!

Ingredients:

Preparation:

Combine the flour and salt and whisk well.  Add the starter, honey and olive oil to the bowl of a stand mixer with the paddle attachment. Gradually add the flour mixture with the warm water.  Increase the speed and knead for 5 minutes to form a soft, supple dough.

Transfer the dough to an oiled bowl, cover with plastic wrap and proof in a warm place for 4 hours.  I used my proofing box.

Here is the risen dough.  Place it in the refrigerator overnight to really develop the flavor.

The next morning, bring to room temperature.  You can see how nicely the dough has puffed up, and there are lots of happy air bubbles!

It smells so good already!

Preheat the oven to 425º while you shape the dough.

First, transfer the dough to a floured cutting board and gently roll and shape it into a long thin baguette, about 15″ x 2″.  Don’t apply pressure, you want to deflate as few of the air bubbles as possible.

Line a baking sheet with parchment paper and sprinkle cornmeal down the center where you will lay out the loaf.

To create the wheat stalk pattern, use scissors to snip the loaf every few inches (cutting about ¾ of the way through), and as you snip each section, pull it over to one side, alternating left and right.

Now brush the loaf with olive oil and sprinkle with coarse salt.  I infused my olive oil with garlic and rosemary, and the aroma as it baked was wonderful.

Bake for 30 minutes on the middle rack.  The internal temperature should read 210º.  Cool in the pan for 10 minutes.

I love the smell of freshly baked bread filling my kitchen and was so pleased with how this loaf came out.

I recommend you allow the bread to cool for at least 4 hours before slicing, so the center won’t be gummy.  Trust me, you will have a hard time waiting!

You can cut it into slices or just tear off a section and dip it in olive oil.  I made up a dipping oil with Tuscan seasoning, fresh garlic and rosemary.

This bread is best eaten the day it is baked.  Leftovers can be refreshed in the microwave or toasted.  Store at room temperature up to 1 day and freeze any remaining.

Notes ♪♫ A sourdough starter will take your gluten free baking to the next level with results you never dreamed possible.  Read about my sourdough starter Sophie here.

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Gluten Free Sourdough Discard Zucchini Bread

If you are of a certain age, you had that cookbook.  Maybe you still have a copy, the one with the checkerboard cover that every new bride had to have in her kitchen.  The recipes were straight forward and always tasted great.  No pictures, no stories, just ingredients and instructions.

This recipe is adapted from that same book; it’s an old favorite of mine that I used to make all the time before my Celiac diagnosis.

Why Sourdough Starter?

To adapt this quick bread to be gluten free, I knew that some additional liquid would be needed.  I considered things like yogurt, sour cream or applesauce.  But I had my starter in the fridge waiting to be fed so….

The Flour

I used Better Batter original blend in my recipe, converted at 130 g. per cup.  It is my favorite flour for making muffins and quick breads!

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Adapted from the Better Homes and Gardens® New Cookbook (the not so new version 😂).

Ingredients:

Dry Ingredients

  • 195 g. gluten free all-purpose flour (about 1-1/2 cups)
  • 1.3 g. cinnamon (1 tsp.)
  • 3.3 g. baking soda (1/2 tsp.)
  • 1.6 g. salt (1/4 tsp.)
  • .75 g. baking powder (1/4 tsp.)
  • .6 g. nutmeg (1/4 tsp.)

Wet Ingredients

  • 105 g. granulated sugar (1/2 cup)
  • 47 g. brown sugar (1/4 cup)
  • 65 g. sourdough discard (1/4 cup)
  • 50 g. canola oil (1/4 cup)
  • 50 g. egg (1 large)
  • 1 cup shredded zucchini (about 1/2 medium)
  • zest of 1/2 lemon
  • pecan halves (optional)

Preparation:

For best results, I strongly recommend that you weigh your ingredients.  Traditional cup and spoon measurements are provided as well, but at the very least always weigh the flour.

Whisk the wet ingredients together in one bowl, and the dry ingredients in another.  Use a batter whisk to stir the wet and dry ingredients together, just until moistened.

Scrape the batter into a standard 1 lb. loaf pan misted with oil.

💡 Let the batter rest while you preheat the oven to 350º.

You can optionally add some pecan halves to the top like I did.

Bake for 45 minutes and test with a toothpick.  Let it cool in the pan for 10 minutes.

Remove from the pan and let it cool before slicing.

Check out the crumb, it came out so delicious and moist.  Every bit the traditional zucchini bread, and you don’t really taste the sourdough.

Leftovers can be stored at room temperature for a day.  Beyond that, I recommend you wrap slices tightly in plastic wrap and freeze (store in a freezer safe bag).

Notes ♪♫ For moist quick breads with no gritty texture, be sure to let the batter rest for 15 minutes before baking.

© Better Homes & Gardens

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Gluten Free Sourdough Poppyseed Rolls

Baking with sourdough has really upped my gluten free bread game.  The long, slow rise really develops the flavor of the dough in a way that commercial yeast alone cannot accomplish.  It makes such a difference in the taste and texture of the finished loaf or rolls.

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Did you know that ever since Better Batter introduced their new Gluten Free Pizza Crust mix last year, devoted fans have been using it to make bread and rolls?  It’s true, this is one versatile mix that comes in a convenient one-pound bag!

With a mix like this, my sourdough rolls come together easily and with minimal ingredients.  No need to add salt or sugar- it’s all in the mix!

Ingredients:

Preparation:

Note-> You will need a fully active sourdough starter for this recipe.  You can read about my gluten free sourdough starter Sophie, in this post!

Combine the starter, water, oil, yeast and Pizza Crust Mix in the bowl of a stand mixer.  Mix for 5 minutes with the paddle attachment to form a smooth dough.

Gather the dough together in the mixer bowl, cover and let it rest for 20 minutes.

Scrape the dough into an oiled bowl and smooth the top with a wet spatula.  Cover with plastic wrap and refrigerate overnight, up to 15 hours.

The next day, weigh the entire dough ball.  You should have roughly 1020g. or 36 oz.

Why do I weigh it?  It’s to give me an idea of how many rolls I want and what size they should be.  I was thinking small rolls for my lunch sandwiches, so I divided my dough into 12 rolls that weighed about 85g. or 3 oz. each.  You could do 2 oz. each for dinner rolls or sliders.  For hamburger buns, 4 oz. is a good size.

After weighing and dividing your dough (you can eyeball it), sprinkle a cutting board with flour and working with one piece at a time, roll the dough into a round.

Bring the edges into the center, pinching together to seal like this.

Turn the roll seam side down and rotate it in a circular motion to a smooth round shape.

Finally, use your palm to flatten it to about 3/4″ thick.

Continue with the rest of the dough, arranging your shaped rolls on a parchment lined baking sheet.

Cover the rolls and let them rest for 30 minutes while you preheat the oven to 475º.  Score the top of each roll.

Check out this cute little Kaiser Cutter tool, from Ateco!  My favorite Chef, Patrick Auger told me about it!

Just before baking, whisk the egg with 1 tbsp. water and brush the tops of the rolls.  Sprinkle with poppyseeds.  (If you don’t want to use an egg wash, you can spray the rolls with water.)

Place the pan on the center rack and throw a few ice cubes into the bottom of the oven.  Bake for 5 minutes, then lower the oven temperature to 375º.

Continue baking 10-15 minutes longer, or until the internal temperature of the rolls reaches 210º (check with a thermometer).

Cool in the pan for 15 minutes then transfer to a rack.  Allow the rolls to cool completely before slicing.

For best texture, I let mine cool to room temperature then store them on the counter in a plastic bag overnight.  In the morning, I slice them and wrap each roll individually in plastic wrap.  I left a few out for lunch and the rest went into a freezer safe bag.  Freezing is recommended if you are not going to eat them immediately.

Here’s the crumb shot.  The rolls don’t need to be toasted, but they are great either way.  Just the right size for me.

Notes ♪ Baking times given are for 3 oz. rolls.  If you make yours smaller or larger you will need to adjust accordingly.  Remember, the internal temperature should reach 210º, check- don’t guess, use a thermometer!

Notes ♫ For instructions on how to make a gluten free sourdough starter, read this post and meet my sourdough starter Sophie!

Notes ♪♫ It’s true!  The flour that I call “my little miracle in a bag” now has a gluten free pizza mix!  Better Batter fans have been anxiously awaiting this new product to come to market and it’s finally here.  Of course, I made pizza, but why stop there?

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Gluten Free Sourdough Boule

This is the stuff that gluten free dreams are made of.  This loaf just blew me away and it was so hard to wait for it to cool down so that I could slice it!  Well worth it though when I had my first sandwich with this amazing bread.  It is hands down the best white bread that I have made since my gluten free life began seven years ago.  It is soft, supple and doesn’t fall apart in your hands!  And guess what else?  It doesn’t need toasting!

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Note ♪ You will need a fully active sourdough starter for this recipe.  If you don’t have one yet, jump over to this post where I show you how to make a gluten free sourdough starter.

Ingredients:

  • 350g. Better Batter bread flour
  • 1-1/2 tsp. salt
  • 1/8 tsp. instant yeast
  • 250g. fully active sourdough starter* see notes
  • 350g. warm water
  • 1/4 cup canola oil
Have you ordered the new Bread Flour from Better Batter yet?
That’s what I used to make this beautiful Gluten Free Sourdough Boule and well, just look at that oven spring! So, what are you waiting for? Now that fall is here go on over to Better Batter, grab yourself a bag and let’s bake together! Be sure to use my Promo Code MGFC30 at checkout for 30% off!

Preparation:

Whisk together the flour, salt and instant yeast.

Hint: That scant 1/8 tsp. of instant yeast will give your sourdough starter a little boost without affecting the flavor!

In the bowl of a stand mixer, add the sourdough starter, water and oil.  Add the flour mixture and beat with the paddle attachment for 5 minutes.

Gather the dough together, cover with oiled plastic wrap and let it rest for 20 minutes, then turn it out onto a lightly floured cutting board.

Using a bench knife, turn the dough over on itself about 2 dozen times as you rotate the cutting board so that everything is well incorporated.

Use a spatula to smooth the dough into a round.

Place the dough ball in an oiled bowl, cover with plastic wrap and refrigerate overnight for 12 hours.

In the morning, preheat the oven to 475º with baking stone.  Take the dough out of the refrigerator and invert it onto a sheet of parchment.

Use a spatula to smooth it into a round shape.

Use a lame or sharp knife to score 2 circles around the dough and sprinkle a little flour over the top.

Transfer the dough, with parchment to the oven.  Throw a few ice cubes onto the bottom of the oven and quickly shut the door.  After the first 5 minutes throw in a few more ice cubes.

After 30 minutes, reduce the oven temperature to 350º, and continue baking for another 30 minutes or until the internal temperature reaches 210º.

Cool completely on a rack then store in a plastic bag at room temperature.  Wait 24 hours to slice.

Once the bread is sliced, serve immediately and freeze any leftovers.

If you’re wondering if you can make this bread in a loaf pan, the answer is yes!  Follow the directions through overnight proofing.  The next morning, roll the loaf out to a rectangle and do a letter fold.

Repeat rolling and letter fold from the opposite direction, then pat the dough into a loaf shape.  Place it seam side down in a 1 lb. loaf pan lined with parchment.  Smooth the top with a spatula, lightly flour and score the top.

Throw a few ice cubes into the preheated oven and bake for 30 minutes at 475º.   Then, carefully remove the loaf from the pan, lower the heat to 350º and finish baking directly on the stone for another half hour or until the internal temperature reaches 210º.  Wait 24 hours to slice!

Which way is best?  I actually prefer the loaf shape for everyday sandwiches, but the round boule is quite a nice presentation.  You should probably make one of each, just to be sure 😉

Notes ♪♫ I took my starter out of the fridge about 5 hours before I made the dough, fed it and waited until it had a full head of foam on top.  Your starter may require more time to fully activate, depending on how often you feed.

Questions?  Let me know in the comments and I’ll do my best to troubleshoot or offer advice!

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Gluten Free Sourdough Kaiser Rolls

Have you struggled with rolling and shaping gluten free dough?  I’ve been dreaming of a gluten free Kaiser roll since my Celiac diagnosis 7 years ago.  They are just a little more fancy than regular hamburger buns and they look like they came from a bakery!

Today, with the new Gluten Free Bread Flour from Better Batter, I’ve made a soft enriched dough that can be rolled into long ropes and yes, even tied in a knot!

Follow the steps and learn how to shape these rolls.  This recipe makes 6-10 Kaiser rolls, depending on size.

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Ingredients:

  • 395 g Better Batter Bread Flour
  • 9 g (1-1/2 tsp.) salt
  • 75 g fully active sourdough starter (1/4 cup) *See notes
  • 1 egg
  • 1/8 tsp. instant yeast
  • 9 g (1-1/2 tsp.) sugar
  • 2 tbsp. butter, melted and cooled
  • 15 g psyllium husk (3 tbsp) ** (can be omitted, see notes)
  • 160 g warm milk
  • 270 g warm water + 3 tbsp.
  • —————————-
  • 1 tbsp. canola oil plus more for rolling
  • 1 tbsp. milk for topping
  • 1 tsp. sesame seeds for topping

Want to try the new Gluten Free Bread Flour from Better Batter?  Order yours here and be sure to use my Code MGFC30 at checkout for 30% off any non-sale purchase!

Preparation:

Whisk together the flour and salt.  In the bowl of a stand mixer, combine the sugar, egg, butter, psyllium husk, sourdough and instant yeast.  Let it stand for a few minutes to thicken.

Next add the flour mixture, 160g milk and 270g water, and beat with the paddle attachment for 5 minutes.  If the dough seems a bit dry, add water one tablespoon at a time, up to 3 tablespoons.

Gather the dough together with a spatula and transfer it to an oiled bowl (use about 1 tbsp. canola oil), turn to coat and cover with plastic wrap.

Proof the dough in a warm place for 6 hours.  I used a proofing box set to 80 degrees.

Turn the dough out onto an oiled cutting board.  Divide the dough into pieces with a bench knife and use oiled hands to roll each piece into a ball.  If you want to be really precise, weigh the dough and divide by the number of rolls you want to make.  My dough weighed 36 oz. total, and I made 10 rolls just over 3.5 oz. each.  Perfect for burgers!

Now here’s the trick, don’t immediately try to roll the dough into ropes.  Cover with a dish towel and let the dough balls rest for 10 minutes, then gently roll each one into a 6″ cylinder.  Be sure to keep a light coating of oil on your hands and cutting board.  Cover and rest again for 5-10 minutes.  Repeat rolling and resting as needed, and with each “rest”, the dough will become more relaxed and easier to roll.

By the 3rd rest you should be able to roll the dough into ropes, about 14″ long.  To keep the dough from splitting, start at the bottom of the cutting board and roll in one direction toward the opposite side.  Then reverse and roll back.  Repeat until the rope reaches the desired length.

To form the Kaiser rolls, tie each rope into a loose knot.  Then bring the bottom end up over the knot and tuck it into the center.  Tuck the other end underneath.

Place the shaped rolls on a baking pan lined with parchment.  Don’t crowd them together, use 2 pans if needed.

Cover with plastic wrap and proof for another 15 minutes while you preheat the oven to 425º.

Brush the rolls with milk and sprinkle with sesame seeds.  Bake for 20 minutes or until the internal temperature reaches 210º.

When you remove the rolls from the oven, be sure to let them cool completely before slicing.  I left mine on a rack for several hours, then stored them in a plastic bag at room temperature overnight.

When I sliced them the next day, I was quite pleased with the texture and crumb.  Check it out!

If you have been jonesing for the white bread experience, be sure to try the new Gluten Free Bread Flour from Better Batter, it will make your day!

Notes ♪ I have been experimenting with this recipe and thought the addition of sourdough really enhanced the flavor of the rolls.  If you want to make this recipe without the sourdough, increase the flour by 25g. and increase the water by 50g.  Instead of 1/8 tsp. instant yeast, use 2-1/4 tsp (1 packet).  Proofing time will be 30-45 minutes (not 6 hours).

Notes ♫ I was graced with the opportunity to receive some test samples of the new Gluten Free Bread Flour from Better Batter before it came to market.  In my experimentation I decided to add psyllium husk to my dough and the rolls turned out beautifully.  Note though, my favorite Chef, Patrick Auger who is the mastermind of product development at Better Batter advised that it is not necessary to add psyllium to the new Bread Flour as it was designed to work without.  Thanks Patrick!

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Gluten Free Sourdough Fougasse

Another bucket list recipe on the books, look at this beauty!  It’s called Fougasse (pronounced foo-gaas), a French inspired flatbread that is similar to focaccia.  The characteristic slashes in the bread create a crisp exterior with a soft chewy center, like a pretzel.  Unlike most gluten free breads, this one can be eaten warm or even hot out of the oven!

I used Better Batter Artisan Flour Blend to make the dough, along with my sourdough starter.  For this recipe, the dough requires just the right amount of hydration to hold the shape of the bread without closing up.  A tall order for gluten free!

Use my Promo Code MGFC30 for 30% off at Better Batter!

I have been practicing the leaf shape, and although you do not have to get this fancy, I think the presentation is gorgeous.  It reminds me of a monstera plant- gardening peeps, what do you think? 😄🪴

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Before we begin, let’s talk about measuring.  I strongly recommend that you weigh all the ingredients (yes, even the water).  A digital kitchen scale can be a most helpful tool for baking, and especially in gluten free baking where precision really matters.

 

INGREDIENTS:

  • 200g Better Batter Artisan Flour Blend, about 1-1/2 cups
  • 4g salt, about 3/4 tsp.
  • 200g warm water, about 1 cup
  • 70g fully active GF sourdough starter, about 1/4 cup* see notes
  • 8g olive oil, about 1 tbsp.
  • 10g honey, about 1 tbsp.
  • 1/8 tsp. instant yeast (optional, if your starter needs a little help)
  • more olive oil for brushing
  • seasoning, for topping (use your favorite blend)
  • coarse salt, for topping

Preparation:

Combine the first seven ingredients together in the bowl of a stand mixer with the paddle attachment.  Gradually increase speed and beat for 5 minutes to form a smooth dough.  The dough should easily come away from the sides of the bowl, like this.

Transfer the dough to an oiled bowl and smooth it with a spatula.  Cover and let it sit at room temperature (or proofing box) for 4 hours.  I usually time this for late afternoon, so it’s ready to go into the refrigerator overnight (12-18 hours).  The overnight proof really develops the sourdough flavor.

In the morning, the dough should be full of air bubbles (I like using glass bowls, so you can really see what’s going on).  Try not to deflate them as you transfer the dough to a floured sheet of parchment.

Use a bench knife to divide the dough in half.  Gently shape each half into an oval, try to maintain the shape of the pointed ends.

Next, gently roll each section into an oblong shape, about 3/4″ thick.

To score, make curved slits along each side, and several interior slits.  After practicing this a few times, I found that my bench knife was the best tool for scoring.  As I made each cut, I used the edge of the bench knife to spread the dough apart, so it doesn’t seal back up.

Brush the shaped dough with olive oil and sprinkle with seasoning and coarse sea salt.  Herbes De Provence would be most traditional, but you can use any seasoning you prefer.  I used a Tuscan blend.

Let the dough rest for 20-30 minutes while you preheat the oven to 450º.  If you have a pizza stone, place it in the oven (if you do not have a pizza stone use a light-colored sheet pan).

Cut the parchment down the middle so each section is on a separate sheet.  I used a pizza peel to transfer the shaped bread with parchment to my pizza stone.  Bake for 20 minutes, watching that the edges don’t burn.

Wow!  Too pretty to eat?  Not a chance, this bread is going to disappear!

Fougasse is best eaten right away.  The combination crunchy crust and chewy crumb is amazing.  Tear it apart with your hands and serve as is or with olive oil for dipping.   Leftovers can be stored at room temperature for one day, then refrigerate or freeze.  To reheat, use a toaster or air fryer.  You can microwave it but be sure to cover or wrap in a napkin, microwaving will soften the texture in the crust.

Notes ♪♫ How robust is your sourdough starter?  My starter, Sophie is about 6 months old at this writing and will need about 12 hours to be fully active.  For this recipe, I took her out of the fridge for a feeding early in the morning and placed her in my proofing box for most of the day.  Your starter may need more time to fully activate, so it is important to plan ahead when you want to bake.  Read more about Sophie the Sourdough in this post.

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Basic Gluten Free Sourdough Sandwich Loaf

Are you thinking about trying to bake gluten free sourdough bread?

There is nothing like good, homemade bread.  Especially when you are gluten free, and store-bought bread leaves so much to be desired.  No wonder so many of us have turned to baking our own bread at home.

This post is for all of you who have wanted to try making gluten free sourdough bread or are just looking for a solid recipe.  It’s a basic loaf, with no fancy shaping or scoring.  The bread is perfect for sandwiches and does not require toasting (but it’s delicious toasted as well).

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I used my Gluten Free Sourdough Starter and Better Batter Artisan Flour Blend in this recipe.  I baked my loaf in a small pullman loaf pan because the higher sides help the loaf to rise high and straight.  You can use a standard 1-lb. loaf pan if you prefer.  For best results, use a metal pan, not glass.

Ingredients:

Notes

♪ Although I have provided ingredient measurements by both weight and volume, I strongly recommend that you weigh your ingredients for best results!

♫ I used and highly recommend Better Batter Artisan Flour Blend for this recipe.  It is a sorghum-based blend that is incredible for yeasted breads.  If you use a different blend, the flour to liquid ratio may need to be adjusted and the flavor will be different. 

*Get 30% off any non-sale purchase at Better Batter when you use my Promo Code MGFC30 at checkout* 

Preparation:

For bread to rise properly without commercial yeast, your sourdough starter needs to be fully activated before mixing your dough (otherwise you will end up with a brick).  I find that my gluten free starter doesn’t jump out of the jar like a wheat sourdough, but when fully active it does increase in size and has hundreds of tiny bubbles, especially when I give it a stir.

When I am planning to bake, I take my starter out of the refrigerator 2 days before, feed twice daily and keep it in a proofing box at 78º.

(Read more about how I made my Gluten Free Sourdough Starter here.)

The day before baking, combine all of the dough ingredients in a stand mixer with the paddle attachment.  Increase the speed and mix for 5 minutes.

Transfer the dough to an oiled bowl, cover and place it in a proofing box (or warm, draft free area) for 4 hours.  I try to time this step for late afternoon, so that it’s ready to go into the refrigerator overnight by around 8pm.

Here’s the dough after 4 hours, going into the refrigerator.

By the next morning, the dough should be puffed up and full of air bubbles.  Take the dough out of the refrigerator and let it sit on the counter to warm up a bit before you shape it.

Rub a cutting board with a bit of olive oil and turn the dough out.

Gently pat the dough into a rectangle, don’t press hard and do not use a rolling pin – you want to keep the air bubbles intact as much as possible.

Next use a bench knife to do a letter fold, like this.

Finally, use oiled hands to gently roll and shape the dough into a loaf.  Place it in the loaf pan seam side down, cover with plastic wrap and let it sit at room temperature for 30 minutes.  Preheat the oven to 450º.

Just before baking, brush the top of the loaf with 1 tbsp. olive oil and sprinkle with coarse salt.  Use a lame or sharp knife to score 3 diagonal slashes across the top about 1/2″ deep.

Place the loaf in the oven and immediately throw a few ice cubes onto the bottom of the oven to create steam.

Bake for 55 minutes, or until the internal temperature reaches 210º (use a thermometer!).

Remove the loaf from the pan and let it cool for 8 hours on a rack before slicing.  The longer you wait, the better the texture will be.  After 8 hours you can place the loaf in a bread bag and store it at room temperature to slice in the morning.

Look at that wide open crumb!  Remember when I mentioned that you do not want to deflate the air bubbles when shaping the loaf?  Now you know why!

Sometimes it’s really hard not to slice into a loaf of bread as soon as it comes out of the oven, but your patience will be rewarded. I let this loaf cool on a rack for eight hours before cutting a few slices for dinner.  I put the rest in a bread bag overnight.  I have perfect slices with no gummy texture! Sorry you can’t taste it but take my word it was delicious!

Notes ♪♫ Troubleshooting gluten free bread can be tricky and sourdough even more so.  So here are a few hints.  If the loaf didn’t rise, it could be that your starter wasn’t fully active.  Try feeding more frequently for several days before making the dough.  If the bottom or center of the loaf looks gummy, it wasn’t baked long enough (did you check with a thermometer?) or your measurements weren’t accurate (did you weigh your ingredients?).  Also, be sure to wait for your bread to cool down and set completely before slicing, it takes at least 8 hours!  Feel free to reach out with any questions and I’ll try my best to help!

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Gluten Free Sourdough Discard Pancakes

My gluten free sourdough starter Sophie is getting more bubbly each week.  She turned one month old recently, and I was getting ready to bake another loaf of bread in the morning.  But first she had to be fed a couple of times, and there was the inevitable discard.  You know I don’t want a bit of this magical culture go to waste, so I thought I would test a small batch of Sourdough Discard Pancakes.

It was my first-time making pancakes with sourdough and I was pleasantly surprised.  The familiar sweetness of pancakes with just the right amount of savory sourdough flavor, who knew?  Using the sourdough discard seemed to give my pancakes an extra high rise too.  These pancakes were hearty and filling, guaranteed to satisfy big appetites.

I made 5 pancakes with my test batch, about 1/3 cup batter each.  Double the recipe for a family breakfast.

Ingredients:

  • 2 tbsp. melted butter plus more for the griddle
  • 2 tbsp. sugar
  • 1/4 cup sourdough discard
  • 1 large egg
  • 1/2 tsp. vanilla
  • 2/3 cups milk (I used 2%)
  • 120g. gluten free all-purpose flour (about 3/4 cup)
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt

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Preparation:

Melt the butter in the microwave and set it aside to cool while you gather the other ingredients.

Combine the first 5 ingredients, butter through vanilla in a small bowl.  In another bowl, whisk together the flour, baking powder, baking soda and salt.

Use a batter whisk to stir the wet and dry ingredients together with 2/3 cup milk.  If the batter is too thick, you can add a little more milk, 1 tbsp. at a time to reach the right consistency.

Preheat your griddle or nonstick skillet for 10 minutes and let the batter rest.

Hint: Do you know why they say the first pancake always comes out a little weird?  It’s probably because the griddle wasn’t hot enough. 

When you are ready to begin, butter the griddle or skillet generously and begin spooning out your pancakes.  I like a nice big pancake, so I scooped the batter out with a 1/3 cup measuring cup.  You can make your pancakes as large or small as you like.

Keep a close eye and be ready to flip the pancakes over as soon as the bottom is set, time will vary depending on how large you make the pancakes.

You should get a nice rise as soon as you flip them over.

When the second side is set check the center for doneness with a toothpick.  I had to flip mine another time or two.

Here’s breakfast!  This was a delicious and filling pancake; one was more than enough for me.  Look how thick it is!

Once they were cooled to room temperature, I wrapped the rest of the pancakes individually in plastic wrap and placed in a freezer safe bag.  They will keep for a couple of months in the freezer (at least) and can be defrosted and reheated in the toaster or the microwave.

Notes ♪♫ I used and recommend Better Batter Original Gluten Free Flour in this recipe.  It is a high-quality flour that will change the way you bake!

Use this link to shop Better Batter and remember to use my Promo Code MGFC30 at check out for 30% off your full price purchase.   

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Gluten Free Sourdough Discard English Muffins

The Adventures of Sophie the Sourdough

Recipes for sourdough discard are as plentiful as there are sourdough bread recipes.  These Sourdough Discard English Muffins were my first experiment using discard, as Sophie, my gluten free starter continues to develop.

So, what exactly is sourdough discard?  In simple terms, when feeding a new sourdough starter, you will be adding flour and water at least twice per day.  As your starter grows, part of the process requires that you discard some of the mixture.  This keeps the starter at a reasonable quantity while feeding the organisms that will eventually produce that wonderful sourdough flavor.

Even after your starter is well established and living in the fridge, you will still need to feed it regularly, and unless you are a prolific baker there will always be “discard”.

It’s all part of baking with sourdough, but that doesn’t mean your excess starter needs to be thrown in the trash.  I mean just look at those English Muffins!  I knew when I made this batch that Sophie and I were going to have some incredible BREAD adventures this year.

In some cases, recipes made with discard like this one are actually “sourdough enhanced”, meaning that they use the sourdough discard along with traditional leavening ingredients such as commercial yeast and/or baking powder.  When I first made these English Muffins, Sophie was about a week old.  Not mature enough to raise a loaf of bread by herself yet, but ready to enhance the flavor!  If you love bread like I do this recipe will make you very happy!

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Ingredients:

  • 75 g. (1/3 cup) milk (I used 2%) *See notes
  • 275 g. (1-1/8 cups) water
  • 15 g. (3 tbsp.) whole psyllium husk
  • 2 tsp. sugar
  • 2 tbsp. canola oil
  • 2-1/4 tsp. instant yeast
  • 140 g. (1/2 cup) gluten free sourdough discard
  • 240 g. (2 cups) gluten free flour (I used Better Batter Original Blend)
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1 tbsp. butter for the griddle
  • cooking spray
  • cornmeal for sprinkling

Shop Better Batter and use my Code MGFC30 for 30% off full price items!

Preparation:

Combine the milk and water together and microwave 30 seconds.  Whisk in the whole psyllium husk, yeast, sugar and canola oil.

In a separate bowl, whisk together the flour, baking powder and salt.

Use a dough whisk to combine the wet and dry ingredients with the sourdough discard.  Turn it out onto a floured work surface and knead a few times to form a cohesive dough.

Shape into a ball, wrap in plastic wrap and let it rest for 1 hour at room temperature.

Preheat the oven to 350º and heat a seasoned griddle on medium.

Butter the griddle and coat 8 muffin rings with cooking spray.  Arrange the muffin rings on the griddle and sprinkle cornmeal inside each.

(Note-muffin rings are optional, the muffins will hold together without them.)

Divide the dough into 8 equal pieces, about 95g. each.  Rub a little oil into your hands, then roll each piece of dough into a ball and flatten slightly with your palm.

Place one piece of dough into each muffin ring and sprinkle more cornmeal on top.

Cook on the first side for 5 minutes, then use tongs and a spatula to turn them over.  Carefully remove the rings with tongs and cook 5 minutes longer.

Transfer the muffins to a parchment lined baking sheet, and place in the oven for 10 minutes longer or until the internal temperature reaches 210º (check with a thermometer).

Cool several hours on a rack before toasting.  Wrap leftovers individually and place in freezer safe bags.

Notes

♪ Depending on time of year, temperature, humidity etc. you may need to add a little more liquid to the dough.  If it feels very dry you can add another 1/4 cup of milk.

♫ I used and highly recommend Better Batter Original Flour Blend in this recipe (use the link for 30% off full price).  Remember, every gluten free flour blend is different, so if you use another brand you may need to adjust the flour to liquid ratio.

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Gluten Free Sourdough Starter

I have been a “Bread-head” for a very long time.  In fact, before my Celiac diagnosis, I baked my own bread every week, and even milled my own flour from organic wheatberries.  Eventually I began working with sourdough and had a very robust starter for 6 years.  But you know what happened next.  Once I learned that I had Celiac disease it all came to an abrupt end, and I had to go back to square one.

*In case you were wondering, you cannot convert a regular sourdough starter to gluten free.  Even after many feedings, the starter will still harbor gluten*

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That brings us to today’s post.  Gluten Free Sourdough bread has been at the top of my 2024 recipe bucket list, but first I needed an active starter.

Meet Sophie

Take a look!  After 2 weeks of feeding, she is bubbling away and ready to go to work.  I’m so excited (and hungry) for all the breads Sophie and I are going to make together!  We are already having fun with sourdough discard recipes.  So, stay tuned for more of Sophie popping up in my kitchen adventures this year.  And when you do, you can always come back to this post to read about how it all “started” (hehe)!

 

Key takeaways for establishing a sourdough starter:

  • Maintain a steady 75-80 degrees.
  • Use filtered water (not tap water)
  • Use whole grain gluten free flour, either sorghum or brown rice
  • Feed twice a day 1/4 cup (30 g.) flour and 1/4 cup (60 g.) water.
  • Discard between 1/4 and 1/2 cup daily.
  • Be patient, it takes longer for a gluten free starter to activate.

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Ingredients/Equipment:

  1. dried starter
  2. sorghum flour (you can also use brown rice flour)
  3. filtered water (not tap)
  4. 2 wide mouth ball jars, quart size
  5. cheesecloth
  6. proofing box (see notes)
  7. measuring cups
  8. wooden spoon
DAY ONE – A STAR IS BORN!
  • I opted for a dried starter because I just wasn’t having any luck with flour and water alone.  Try without it if you’re feeling brave!
  • I fed the starter with Bob’s Red Mill Whole Grain Sorghum flour.  You want to use a single whole grain flour, not a blend that contains starches and gums.  I love the flavor of sorghum, but you can use brown rice flour if you prefer.

  • I used bottled water (filtered) because our tap water isn’t the best.
  • You need at least 2 wide mouth Ball jars, so that you can transfer the starter to a clean jar every couple of days.

I ordered a proofing box.  I know, expensive but so worth it!

  • This proofing box was a game changer for me.  My New England kitchen is chilly during the winter, and I was not about to turn up the heat to 80º for 2 weeks!  This proofing box maintains just the right temperature and folds for storage when not in use.

 

  • You will need measuring cups for feeding your starter and measuring the discard.
  • About those wooden spoons-

**Old wives’ tale – you should never touch your starter with a metal instrument.  I am superstitious and only use a wooden spoon!

the process:

After several failed attempts at establishing a starter, I purchased this dried gluten free sourdough packet from Cultures for Health.  It worked like a charm, not a huge investment, and they have a 60-day guarantee.

Feeding schedule:

  • Feed 1/4 cup (30 g.) flour and 1/4 cup (60 g.) water every 12 hours.  Stir vigorously after each addition.  The consistency should be like a pourable pancake batter.
  • Cover the jar with cheesecloth and place in a warm 75-80º spot.
  • Each day, before feeding you will notice that a layer of liquid has formed on top of your starter.  It’s the alcohol (a/k/a hooch) formed during fermentation, and it gives the starter that sour taste and aroma.  Don’t throw it away, just stir it back into the starter.

  • After the first few days, you will need to discard between 1/4 to 1/2 cups each morning before feeding.  Stir the starter first, then measure out and discard 1/4 cup at a time until you have just one cup remaining in the jar.  Feed as usual and transfer to a clean jar.  This step is necessary to encourage growth of the wild yeast and good bacteria, I try to maintain about 1-1/2 cups of starter at all times.

(If you’re like me, you hate throwing anything away, so I’ll be sharing a few sourdough discard recipes!)

Gluten Free Sourdough Discard English Muffins
  • When the starter is ready to use it will be loaded with little air bubbles.  Mine was ready after 14 days of twice daily feeding.
  • Once your starter is established, you can store it in the refrigerator and feed it once a week.  Cover it loosely, never tighten the lid.

Notes:

♪ No proofing box?  You can try making an inexpensive one with a Styrofoam cooler and 25-watt bulb.  I had one like this that I used for years.  Alternatively, you can create a warm, draft free environment by placing your starter in the oven with the light on (may not be practical for the 10+ days needed to activate a starter).  Some people use the microwave or even the clothes dryer! (again, not practical if you do laundry every day).

♫ For the bread scientists 🙋‍♀️ I fed my starter with equal parts whole grain sorghum flour and water by volume (1/4 cup), but this is actually a 200% hydration starter by weight, that is, 60 g. water to 30 g. flour per feeding.

♫♪ With just a little care a starter can live for many years.  If you are not baking often, be sure to feed your starter on a regular schedule, discard the excess and move it to a clean jar every week.

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