Gluten Free Brown Rice Sourdough Starter Food
GLUTEN FREE BROWN RICE SOURDOUGH STARTER
I love sourdough and was happy to find that a starter could be made with gluten free flour. This was a recipe that I found on line and tweaked a bit. It is made with commercial yeast. I may try my hand later on with growing a wild yeast starter but time will tell. For the moment I am happy to be doing some sourdough baking again.
Provided by PaulaG
Categories Sourdough Breads
Time P1DT5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Dissolve the yeast in the warm water in a sterilized glass jar or crock. Allow to become bubbly, stir in the brown rice flour and brown sugar. Cover and allow to stand overnight.
- The next morning stir down the starter with a wooden spoon and if the mixture is very thin stir in an additional 1/2 cup flour and 1 teaspoon sugar. Stir several times throughout the day.
- After 24 hours the mixture should have a slight sour odor. The starter can be used at this point.
- When feeding the starter use these guidelines: If using 1 cup of the starter, feed remaining starter with 1 cup of flour, 1 teaspoon brown sugar and filtered water. I like my starter a little on the thick side.
- Starter should be fed weekly and may be kept in the refrigerator between feedings.
Nutrition Facts : Calories 1330, Fat 10.6, SaturatedFat 2, Sodium 59.5, Carbohydrate 278.6, Fiber 21, Sugar 29.5, Protein 32.6
MULTI-GRAIN GLUTEN FREE SOURDOUGH WAFFLES
Having recently gone gluten free I was sad about not having the ability to make sourdough waffles. I found a brown rice starter on line that I tweaked and then developed my waffles. Most of the recipes I found were high in starch and I wanted something with a little more fiber. These waffles freeze well and can be enjoyed later by placing frozen waffle in toaster oven and toasting until desired crispness. Hope you enjoy!
Provided by PaulaG
Categories Sourdough Breads
Time 12h5m
Yield 12 waffles
Number Of Ingredients 15
Steps:
- Before going to bed, mix together the sponge in a glass bowl. Add enough water for a thick waffle dough. Cover bowl with plastic wrap and allow to stand in a warm place over night.
- In the morning, add the buttermilk powder, ground flax seed and sea salt to the sponge and stir well.
- Beat the egg yolks with coconut oil, vanilla and honey. Set aside.
- Beat the egg whites until stiff. Fold the beaten egg yolk mixture into the sponge and then carefully fold in egg whites. Allow the waffle batter to rest for 15 minutes in a warm place.
- Mix the baking soda with 1 tablespoon water and add ton the mixture stirring gently.
- Spoon batter onto preheated waffle iron and bake until crisp and brown. Please note that gluten free products often require a little longer to cook completely.
- Leftovers can be bagged and frozen for another day. To reheat, place frozen waffle in toaster oven and toast.
- Sourdough baking isn't an exact science. If the batter is to thin add additional flours. If the batter is to thick add additional water.
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- Day 1: Add 1/2 cup brown rice flour and 1/4 cup of water to a clean jar. Stir, cover loosely and let it sit at room temperature for 24 hours.
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- Equipment: Digital scale (preferred,) Large glass bowl or container with loose fitting lid, Measuring cups, Sturdy spoon
- Note: The amount of flour and water is listed by weight using both metrics and ounces. Metrics are listed first followed by ounces. Example: grams or milliliters/ounces.
- Use this daily diary as a guide to help you make delightful starter. If you do not have a large bowl use less than the amount listed here by weight – just use equal amounts of each. The key is to be patient enough to allow the starter to mature. The surface needs to crack and dome before it’s ready to use. You should see the starter rise and bubble. Also, you want to move through the stinky phase into the earthy, distinctly sourdough smell phase. Be patient! No worries. It’s all good.
- When your starter matures, you are ready to bake and will need to use it within 24 hours or refrigerate. When we first refrigerate, we will reduce the amount to about 3-4 cups, feed it, (either a total of 4 oz or 8 oz depending on how much we plan to use it, and then refrigerate.) We generally keep about 4 cups (907g/32 oz) in the refrigerator at a time. Be prepared to bake up a storm with the discard. We make pancakes and bread and store them in the freezer.
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