Sourdough

 One of my favorite ways to use my gluten free Sourdough starter is in pancakes / leaf fritters. Another is sourdough raisin rolls!

Tasahara Bread Book is a great source of both tips for beginning your own starter, and lovely bread recipes. These raisin rolls are one of those.

I've found that shaping them, & letting them rise overnight (in the original recipe) makes for very flat, hard rolls, so I shape them in the morning, let rise ~ 20 min & then bake! They are still a bit flat, but not hard!!

Basic Gluten Free Starter: Combine in glass or ceramic container, cover & let ferment a few days on a counter:
1 C warm water
1-2 tsp sugar
1 C flour (I use sorgham and brown rice)
1 Tbsp dry yeast
"You can also begin with some sour food, 2 or 3 day old 'rice, cereal, coconut (!) fruit, veggie or milk & mix with 1/2-1 C flour & sufficient water to make dough spongy. Cover & let sit 3 - 4 days, un-refrigerated" (Tasahara Bread book P. 73)
I buy a small amount of yeast in bulk from our Natural Foods store - this will get bubbly & begin to rise fairly quickly if your yeast is fresh! Store yeast & the finished starter in the fridge. I often add a spoonful of my coconut milk yogurt to the starter mix in the beginning/ when feeding it. 

I personally don't use any of the gums common in GF baking mixes - I sometimes use a spoonful of psyllium (plantain seeds) if you have a favorite flour blend, try that! 

Fermented Raisins - 

combine & let sit 2-4 days, un-refrigerated:
1/4 C raisins
1 C water (can be part cider, esp if it's going a bit fizzy!)
"If you make these rolls regularly, you can keep a batch of raisins going by using all the water & a portion of the raisins each baking, then replenish both." 

Refrigerate if it will be a few days before your next batch!

GF Sourdough Raisin Rolls (6)

1/2 tsp salt
1 tsp cinnamon
~ 2 C flour (try 1/2 C coconut rice, whizzed in a mini processor with a bit of raisin water, & 1/4 C coconut flour along with your flour mix. I also grind quinoa in my seed mill, and use teff flour - play with what you have on hand!)
1/2 cup sourdough starter 
1 C raisin water
1/4 C fermented raisins
1/4 C dry raisins

Extra flour/ water as needed

Mix salt & cinnamon with the flour. Put the starter on top of flours, & stir in raisin water, a little at a time to form a soft dough.
Stir with a wooden spoon, & add in fermented & dry raisins.

Let sit 20 minutes & replenish the starter (remove 1/2 C sourdough mix, place in clean glass jar, cap & store in fridge for next batch. This will have raisins in it, you can keep a seperate batch for the raisin rolls, or use it in any recipe)

Mix again, add a little more flour as necessary, & 1 Tbsp sugar or honey, cover & let sit overnight.

In the morning, add flour sufficient to roll out & cut into 6 pieces. Roll each piece into a ball, & place on a greased baking sheet or in glass baking pans. (I put a pea sized nugget of coconut oil in the center of each roll before baking. You generally don't want oil in your sourdough starter.) Let rise 20 minutes while you preheat oven to 375° (350° in an air fryer - 4-5 muffin cups, about 3/4 full, fit in my frier - cook in batches. )

Proofing on top of the food dehydrator 

Bake 20-25 minutes (check at 15 minutes in the air fryer) or till well browned. 

Serve warm with coconut oil.
Mmmm

You can use the starter for sourdough pancakes & other recipes - enjoy!

Leaf fritter fixings

For pancakes or fritters, increase the starter by adding flour, water and a teaspoon of sugar to the starter, and let it rise (a few hours, or overnight when I remember) 

I add about 1/2 cup of the starter to an egg in the mixing cup, a teaspoon of oil, a bit of salt, then heat the pan (I use coconut oil in my skillet). After I've poured a circle, I place an edible leaf on top, then smoothe a bit more batter on top.  Flip when first side is done, i usually cover the pan whilst they're cooking. 

These aren't deep fried, I use just enough oil to keep them from sticking! The induction cooktop stays warm a little longer with the cast iron pan - love that food never sticks to the surface!

Do you make sourdough? have a favorite sourdough recipe?