Archive for February, 2011

Gluten Free Sourdough Pumpkin Bread

Friday, February 25th, 2011

This was an experiment I did one day.
The starter consisted of about 3/4 brown rice flour, 1/8 quinoa flour, and 1/8 millet flour.
The night before I fed 2 cups of starter with a total of 3/4 cup flour (1/2c brown rice, 1/4c millet).
The next morning I used 1 cup of this starter (very active). Here’s the recipe I came up with.

Start chia seed gel using 2 tbsp chia seed and about 1/4c filtered water. Let sit for 20 min or so, stirring ocassionally.

1 cup starter
1 1/2 tsp salt
1 c filtered water
Dissolve salt into water and add starter and mix well to combine.

To this mixture add:
3/4 c Libby’s canned pumpkin
1 tsp pumpkin pie spice
1/8 c cane sugar (stir in to make sure it is all dissolved)
chia seed gel as prepared above

In a separate bowl prepare a sifted flour mixture:
1/2 c brown rice flour
1/2 c buckwheat flour (from raw groats)
1/2 c quinoa flour
1/2 c tapioca flour
1/2 c sweet rice flour
Mix this together until uniform.

Now add the flour mixture to the starter mixture and mix until combined. The final product has the texture of extremely stiff & dense & moist oatmeal but not as stiff or dense as cookie batter.

Put this into a glass bread pan greased with high quality palm shortening and take time to smooth the top with a spatula. Set in unheated oven and let rise. I shoot for a 16-24 hour rise but this was ready to go at 10 hours. It had actually risen quite a bit after only 2 hours. Maybe too much sugar, or maybe I would flatten it after 2-3 hours and let it rise again, maybe this would work. I thought it was going to fall when I cooked it but it only did a little, so the result was pretty airy for a gluten free, yeast free, baking powder/soda free, xantham gum free bread. Finished bread is very moist, cuts well once refrigerated and holds together well. When you cut it warm, it is very doughy, almost un-cooked like, but this goes away when it is cooled.

Cook on 325. I had to cook for 1 hour 25 minutes at 4000′ elevation. Remove from oven and let cool at least 30 min before removing from pan. Leave out to cool, then put in fridge. Result is slightly sour with nice pumpkin background. I would have liked it slightly more sour.

Before cooking:

After cooking:

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Gluten free sourdough pumpkin waffles

Sunday, February 20th, 2011

Makes 1.5-2 batches of waffles.

Mix these together:
1-1 1/8 c sourdough starter (from a 3 cup mixture that was 2 1/4 c brown rice, 1/4 c millet, 1/2 c quinoa)
-see starter directions below
5/8 c Libby’s canned pumpkin
1 egg
3/4-1 tbsp coconut cream concentrate dissolved in 2-3 tbsp hot water
1 tbsp cane sugar

Add these and mix:
1 tsp vanilla extract
1 tsp cinnamon
1/8 tsp cloves
1/8 tsp ginger
1/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp pumpkin pie spice

Add these and mix again:
1/2 tsp baking powder
1/4 tsp baking soda

The batter is light and airy.

Put coconut oil on the waffle grill to prevent from sticking and cook for about 4-4.5 minutes.

Note: These did not stick to the grill even slightly. They came right off where other recipies have stuck.
Note: Do not need xantham gum in gluten free recipies that are sourdough, the bread is naturally more cohesive.

For starter:
1 cup brown rice flour
3/4 cup chlorine free filtered water
2 tbsp water kefir (made from water kefir grains)
Mix this up in glass bowl and cover it.
Every 8-12 hours, add 1/4-1-2 cup brown rice flour (or other gluten free flour) and slightly less than 1/4-1/2 cup chlorine free filtered water.
After the first day throw away 1/4-1/2 cup of the starter before adding the new flour/water.
The more regular and closer to 8 hours that you feed it, the better it will do.
Change to a clean bowl every 3 days.
When it is eating up the new flour good and airy and bubbling, it is ready to use, probably takes a few days, mine is about 2 months old and spent some of that time chilling in the fridge.
Now, stop throwing it away so that you have extra to use. Use some different flours for the last few feedings (quinoa, millet, buckwheat, etc)
Go more toward 1/2 cup as the amount gets larger, and even more if you have a bigger starter batch growing. You have to feed these bacteria, the more there are, the more food it takes to feed them.

Use the starter for recipes about 7 hours after it has been fed. Do not feed before using. But if you wait too long, or if you are not feeding a large enough amount and it has gone thru the food too quickly, the result will be more sour.

Seems complicated, but first get used to making kefir from water kefir grains which you can get on the internet or if you know a friend that has some. Then get the starter going good. Once you have this down, the waffles themselves are real easy.

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