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 ...