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Posts Tagged ‘Sourdough’

Gluten-Free, Sourdough Pita Bread

Makes 8

I’m truly delighted by these little, gluten-free, sourdough flat breads. They puff-up when baked, they’re perfect for pocket sandwiches, and they’re wonderful with hummus!

2 cups mature Gluten-Free Natural Levain Starter Culture

½ cup warm (about 100 degrees F), well, spring, or filtered water

1 ½ cups tapioca flour, plus more for rolling out the dough

1 tablespoon honey

1 tablespoon chia seeds

2 teaspoons xanthan gum

1 ½ cups sorghum flour

1 ½ teaspoons whole, unrefined sea salt

1 teaspoon extra-virgin olive oil

In a large bowl combine the mature starter, warm water, honey, chia seeds, and xanthan gum. Whisk until evenly combined, about 2 minutes. Add ½ cup of the sorghum flour and ½ cup of the tapioca flour at a time. Use a wooden spoon or the dough hook to mix incorporated. Add 1 teaspoon of olive oil. Mix until the oil has been absorbed into the dough, about 1 more minute. Scrape the dough into a ball. Lightly oil the mixing bowl. Turn the dough in the bowl to coat in the oil. Cover tightly. Set to rise in a warm (about 75 degrees F) place for 2 ½-3 hours, until nearly doubled in bulk.

Center the oven rack. Place a cookie sheet or jelly-roll pan in the cold oven. Preheat the oven to 500 degrees F. Use a bench scraper or chef’s knife to cut the dough into eight equal portions. Lightly flour your hands, a work surface, and a rolling pin.  Form the dough into a ball. Flatten and roll into a round that is ¼-inch to 3/8-inch thick and about 6-inches in diameter.

Bake 3-4 breads per batch on the hot cookie sheet. After 3 minutes remove from the oven. Flip each bread. Use the flat side of a metal spatula to press down all of the bubbles in the pita (this actually helps the bubbles to expand). Return to the oven. Bake until puffy and barely browned, about 3-4 more minutes. Stack hot pita breads and wrap in a kitchen towel. This will keep them moist and warm for up to one hour. Serve while still warm. Store cooled pita tightly covered in the refrigerator for up to 3 days.

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Gluten-Free Sourdough Sticky Buns

Makes 8

These extravagantly sweet cinnamon sticky buns are topped with a mixture of butter, whole cane sugar, maple syrup, and pecans. They’re so indulgent that I only serve them on the most special occasions!

1 ½ cups whole cane, palm, or date sugar

1/3 cup, plus 4 tablespoons melted unsalted butter or ghee, plus more for greasing the pan

½ cup maple syrup

1 cup raw or crispy pecans

1 tablespoon cinnamon

½ cup raisins or currants

1 recipe Gluten-Free Sourdough Coffee Cake dough

Gluten-Free All Purpose Flour for rolling out the dough

Generously grease a 9-inch x12-inch glass or ceramic baking dish with butter or ghee. In a small saucepan combine 1 cup of the whole sugar, 1/3 cup of the melted butter, and the maple syrup.  Stir constantly over medium heat until the sugar melts, about 5 minutes. Pour the mixture into the baking pan. Scatter the pecans evenly over the surface of the sugar mixture. (This forms the topping when the sticky buns are inverted after baking.)

In a small bowl combine ½-cup of the whole cane, date, or palm sugar with the cinnamon.

Cover your work surface with a pastry cloth or flour-sack towel. Dust generously with flour. Scoop the dough onto the cloth. Dust it with flour as needed to keep from sticking. Use your hands to form the dough into a rectangle roughly twice as long as wide. Use a rolling pin to roll it out into a rectangle about 10 inches x 16 inches x ½-inch thick. Brush the top of the dough with the remaining 4 tablespoons of melted butter. Sprinkle the cinnamon sugar mixture over the entire surface of the dough. Scatter the raisins evenly.

Rotate the pastry cloth or towel such that one short side of the pastry is facing you. Start with this short side and roll away from you. Use the cloth and both hands lift to the edge and tightly roll-up the pastry. Transfer the roll – seam side down – from the cloth to a large cutting board. Use a chef’s knife to slice the roll into 8 equal slices. Arrange the buns close together on the topping.

Sticky buns are ready to bake

Cover loosely and set in a warm (about 75 degrees F) place to rise until the buns expand to fill the pan, about 3-4 hours.  (Alternately, this recipe can be made a day in advance, tightly covered, and refrigerated for 12-24 hours. The buns will rise slowly in the refrigerator and be ready to bake the next day.)

Fully baked and ready to invert

Adjust the oven rack to the center of the oven. Preheat the oven to 375 degrees F. Bake until the topping (on the bottom) bubbles throughout the buns and the top is evenly browned, about 30-35 minutes. Remove from the oven. Immediately, place an inverted serving platter over the buns. Quickly and without hesitation, flip the sticky buns onto the serving platter. Serve while still warm (or if baked in advance, reheat in a warm (about 250 degree F) oven for 15-20 minutes prior to serving). Store any left-over buns tightly wrapped in the refrigerator.

This post was shared on Slightly Indulgent Tuesdays and Real Food Wednesday.

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Gluten-Free Sourdough Coffee Cake         

Makes 1 8-inch square cake

This slightly sweet, natural yeast-leavened cake is part pastry and part sourdough bread.  It’s perfect for transforming an average weekend brunch into a celebration! Get ahead by mixing up the cake a day in advance and letting it raise overnight in the refrigerator. The cake can be baked in the morning and eaten for breakfast or brunch – warm from the oven. Serve thickly sliced with sliced fresh fruit, preserves, or even lemon curd.

1 ½ cups mature Gluten-Free Natural Levain Starter Culture

½ cup whole coconut milk, at room temperature (about 72 degrees F)

2 large eggs, lightly beaten

1 teaspoon vanilla extract

½ cup whole cane, palm, or date sugar

4 tablespoons chia seeds

1 teaspoon unrefined sea salt, finely ground

½ teaspoon baking soda

4 ½ – 5 ½ cups Gluten-Free All-Purpose Flour

½ cup unsalted butter or ghee, at room temperature, plus more for greasing the pan and brushing the top of the cake

In a large mixing bowl combine the mature starter, coconut milk, eggs and vanilla. Whisk until thoroughly combined. Add the sugar, chia seeds, and sea salt. Add the all-purpose flour about 1 cup at a time. Use a wooden spoon (or the paddle attachment) to mix the batter well after each addition. Reserve the final cup of flour. Add by the tablespoon until the dough no longer sticks to your fingers when pressed lightly. Add the butter or ghee. Continue mixing until the butter or ghee has been fully incorporated.

Lightly grease an 8-inch square by 2-inch deep baking dish. Scoop the batter into the pan. Smooth it into an even layer.

Cover loosely and set in a warm, about 75 degrees F, place until the dough puffs to within ½-inch of the top of the pan, about 3-4 hours. Alternately, the cake may be prepared the day prior to baking. Cover it tightly (see cooks note). Store in the refrigerator overnight. The cake will slowly raise and be ready for baking the next day (about 12-24 hours later).

Adjust the oven rack to the center position. Preheat the oven to 350 degrees F. Brush the top of the cake with melted butter or ghee. Bake until a toothpick inserted in the center comes out clean, about 60-70 minutes (80-90 minutes if baked cold from the refrigerator). Serve while still warm, or if baked in advance, reheat in a warm (about 250 degrees F) oven for 20-30 minutes before serving. Store tightly covered.

Cooks Note:

To make a tight and non-reactive cover in a plastic-wrap-free kitchen first cover with wax paper just large enough to cover the pan. Then cover with a piece of aluminum foil large enough to wrap down the sides of the pan. Save the cover for re-use by brushing off any bits of dough and folding into quarters. Store right next to the wax paper.

Variation:

Streusel Topped Coffee Cake

This topping is sprinkled over the cake just before baking.

1/3 cup tapioca or arrowroot flour

1/3 cup whole cane, date, or palm sugar

2/3 cup crispy nuts, roughly chopped

5 tablespoons unsalted butter, melted

1 teaspoon ground cinnamon

¼ teaspoon sea salt

In a medium bowl combine the flour, sugar, chopped nuts, melted butter, cinnamon, and sea salt. Use a fork to combine. Sprinkle the mixture evenly over the top of the cake after brushing the top of the cake with melted butter or ghee. Bake as called for in the recipe above.

Meet my friend Daisy, the gluten-free sourdough starter

Questions? Gluten-Free Q & A

This post was shared on Slightly Indulgent Tuesday and Real Food Wednesday.

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Gluten-Free Sourdough Pancakes

Makes 10

The slightly sour flavor of these pancakes is complemented by sweet, traditional toppings like maple syrup, birch syrup, or fruit preserves. My favorite is a mixture of equal parts melted butter and raw honey.

3 cups mature Gluten-Free Natural Levain Starter Culture

3 large eggs, lightly beaten

2 tablespoons unsalted butter, melted, plus more for oiling the griddle

2 tablespoons whole cane sugar or palm sugar

1 teaspoon aluminum-free baking powder

½ teaspoon unrefined sea salt, finely ground

Heat a cast iron griddle over medium heat. Preheat the oven to 200 degrees F. In a large mixing bowl combine starter, eggs, and melted butter.  In a small bowl combine sugar, baking powder, and sea salt. Whisk the starter mixture while slowly adding the dry ingredients. Continue to wisk until a smooth batter forms, about 2 minutes.

Lightly oil the griddle. Pour ½ cup of batter onto the griddle for each pancake. Flip when the batter begins to dry about one-inch in around the edges. This takes 1-2 minutes. Cook until evenly browned on the second side, about 2-3 minutes. Keep the finished pancakes warm in a single layer on the oven rack.

Store any leftovers tightly covered in the refrigerator for up to 5 days. Reheat in a toaster oven set on low.

Variations:

After adding the dry ingredients fold in:

1 apple peeled and diced, plus 1 tablespoon of cinnamon, or

½ cup fresh or frozen blueberries, or

½ cup of leftover cooked gluten-free grains (like rice, millet, or quinoa).

This pancake is ready to flip. The batter has begun to dry about one-inch in around the edges.

This was shared on Real Food Wednesday.

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Artisan Sourdough Bread, Gluten-Free

Makes one round loaf

A rustic, country-style bread with a crunchy crust and chewy crumb.  This is an excellent bread to serve on special occasions. As an everyday bread, it’s lovely as garlic toast or buttered alongside a bowl of hot soup.

2 cups mature Gluten-Free Natural Levain starter culture

1 cup warm (about 100 degrees F) water; well, spring, or filtered

2 tablespoons olive oil

2 tablespoons coconut palm sugar or whole cane sugar

2 teaspoons xanthan gum

2 teaspoons unrefined sea salt, finely ground

3 ½ cups Gluten-Free All Purpose Flour, plus more for dusting the bread and raising basket

In a large bowl combine mature starter with water and oil. Sprinkle the sugar, xanthan gum, and salt over the top of the starter mixture. Whisk until smooth, about two minutes. Add the flour slowly. Mix until all of the flour is incorporated into a sticky dough.

Use an 8-inch wide bread raising basket or a shallow bowl about 8 inches accross. Line with a flour sack style towel. Sprinkle a small amount Gluten-Free All Purpose Flour over the towel. Scoop the dough into the cloth-lined basket. Use a rubber spatula to gently spread out the dough until it’s of an even thickness.

Set the dough to rise in a warm (about 75 degrees F) place until puffed by 1-2 inches, about 1 ½ hours. Pre-heat the oven to 425 degrees F.

Dust the top of the loaf with a small amount of Gluten-Free All Purpose Flour. Place a sheet pan or cookie sheet upside down over the top of the raising basket. Quickly flip the basket and pan. Gently lift the basket and towel. Use a sharp knife to make several slashes 2-3 inches long and ½-inch deep in the top of the loaf.

Bake for 30 minutes at 425 degrees F. Lower the oven temperature to 375 degrees F and bake until browned on the bottom and hollow sounding when tapped, about 45 more minutes. Remove from the pan and allow to cool on a rack. Serve thinly sliced. Store tightly wrapped in the refrigerator.

This was shared on Real Food Wednesday.

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Gluten-Free Natural Levain starter

Gluten-Free Natural Levain

Makes one starter

Levain (also called natural leaven or sourdough bread) is traditionally made from an ongoing starter culture. This age-old process has been masterfully adapted for gluten-free breads by Durga Fuller, of Portland’s The Cook Awakening. Through dedicated experimentation she has found a mixture of gluten-free flours that support a continuous starter. Her method is straightforward and utilizes many elements of traditional levain.

4 cups Gluten-Free Whole Flour

5-6 cups clean (well, spring, or filtered) water

¼ cup fresh or frozen organic grapes

Day 1:

In a large glass or ceramic bowl combine one cup flour, one cup water, and the grapes.  Add up to ¼ cup more water to thin the starter to the consistency of a thick pancake batter. Cover the bowl with a breathable cloth or paper towel. Secure the cover tightly with a string or rubber band. Store in a warm (about 70 degrees F) place.

Day 2:

Feed the starter with one cup of flour and one cup of water. Add up to ¼ cup more water to maintain the consistency of thick pancake batter.

Day 3:

Feed the starter with one cup of flour and one cup of water. Add up to ¼ cup more water to maintain the consistency.

Day 4:

The starter should begin to bubble and smell quite sour. Use a colander to strain the grapes from the starter. It is now ready to leaven bread. This four-day old starter can be made into bread or stored in the refrigerator for later use.

To Support the Ongoing Starter:

After the initial 4-day culturing process the starter should be stored in the refrigerator. Use a half-gallon mason jar fitted with a plastic lid to store the starter. At least once a week add fresh flour to the starter. About once a month transfer the starter to a clean jar. This will help to keep the jar tidy and prevent contamination from any dried up bits that accumulate around the mouth of the jar.

To Make Bread:

Feed the starter at least 7 and up to 24 hours before its planned use.  (After 7 hours the flour is completely cultured, natural anti-nutrients are greatly reduced, and the starter is said to be mature. Twelve to 24 hours after being refreshed the yeasts become increasingly less active.)

For a use in a single recipe add one cup of Gluten-Free Whole Flour and one cup of water.  If you need a large amount of starter add flour and water up to a 1:4 ratio. (That is, for each cup of starter add up to 4 cups of Gluten-Free Whole Flour and enough water to maintain the consistency.)  Store in the refrigerator. The freshly added flour revives the yeasts, readying them to raise breads.

Always save a minimum of 3 tablespoons of starter to  feed with the usual one cup flour and water before returning to storage in the refrigerator. A regularly tended starter culture will live-on indefinitely.

Frozen Concord grapes


Combining Gluten-Free Whole Flour with water and frozen grapes

The starter should have the consistency of thick pancake batter

Durga recommends naming your starter. Meet Daisy, she was started at Durga's sourdough bread class back in November. She's bubbly and ready to make bread!

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