Tasty Tuesday: Gluten-Free Sourdough and Lentil Soup

Now that I have more time on my hands, I decided to try baking our own bread. There are two reasons for this: 1. Gluten-free bread is $8 a loaf at the store, and 2. Most gluten-free bread is not great.

Bob and I have tried gluten-free bread recipes with varied results. I thought a sourdough starter might be what is needed to give the dough a lift. I ordered the starter from Cultures for Health, and followed their instructions and recipe. I substituted white rice flour for brown, because we ran out of brown. The loaf is fluffy, soft, moist, and delicious!

We had lentil soup with sourdough for dinner yesterday. The soup was delicious as well, so I’m going to post the recipe here for future reference. I was surprised how delicious it was with such simple ingredients. How many times can I say delicious in one post?

Crockpot Lentil Soup

  • 4 1/2 cups vegetable broth
  • 1 1/2 cups green lentils
  • 1 onion, diced
  • 4 medium carrots, sliced
  • 3 stalks celery, diced
  • 4 sprigs of fresh thyme (1 teaspoon dried)
  • 3 sprigs of fresh oregano (1 teaspoon dried)

Add all ingredients to the crockpot. Tie fresh herbs into a bouquet garni and add. Cook on high for 4 hours, or on low for 6-8 hours. About 4 servings.

15 thoughts on “Tasty Tuesday: Gluten-Free Sourdough and Lentil Soup

  1. They both look delicious indeed.
    I also made lentil soup in a similar way.
    I wish there could be a corn bread type of GF bread. I shouldn’t eat most of the existing bread types, so I’m down to corn crackers only (when I’m not naughty)

    Liked by 1 person

  2. Sourdough GF bread – Yes please! What a perfect loaf! Good to know that it turned out so beautifully with the white rice flour. Thanks for the lentil soup recipe, too! Isn’t it fun to find an easy to make recipe that you really enjoy! I now keep a list of easy GF meals that I can prepare quickly on the inside of the pantry door. This saves my wee brain from trying to think up something when I am drawing a blank. I make a few types of GF bread – some from mixes, but most use eggs and I’m not sure if you and Bob included eggs in your diet. But if you do, I make cornbread simply subbing Bob’s Red Mill GF ‘1 for 1’ for the white flour. Turns our very nicely. Especially when I bake it in a cast iron skillet ! may have to whip some up dinner tonight. 🙂

    Liked by 1 person

  3. It all looks dellcious…oh, did I just say “delicious”…again? I have never been allergic but I am having some issues and I am considering getting tested for food allergies. More “adventures in aging”! LOL!

    Liked by 1 person

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