Rose Cottage

 The monthly gathering of our singles group was a harvest potluck Saturday evening, and our hostess Lynn asked me to bring GF Cornbread, to pair with the bean Chili she made. I used my GF sourdough starter, and increased it the night before, adding sufficient flour and water for 1 1/3 Cup of batter, reserving 1/3 Cup in the morning for the next batch.  Gluten free starter   To the remaining starter, add an egg (or flax egg - 1 Tbsp flax in 2 Tbsp water),  and 2 Tbsp melted coconut oil.  1 Cup sourdough Egg or Flax egg 2 Tbsp coconut oil, melted 1/2 C corn flour/ cornmeal 1/4 C coconut flour 1-2 Tbsp sugar 1 tsp salt 1/2 tsp baking powder Mix dry ingredients into wet, adding a bit more liquid or cornmeal as needed, to get a stiff dough.  Let rise 20 minutes or so, shape into balls to fit your muffin cups (3/4 full) Let rise again 10 minutes or so.  I preheat my Air fryer 340° for a few minutes, then set cups on the rack (4-5) and bake (in batches) 18-20...

 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 ...