Saturday Sourdough: Biscuits!

I’ve been experimenting with sourdough biscuits. Although I’ve made decent gluten-free biscuits for a few years, I wanted something big and tall for biscuit sandwiches — like Jimmy Dean sausage biscuits. I’ve finally landed on a good recipe.

Gluten-free Sourdough Starter Biscuits

  • 3 cups gluten-free flour blend
  • 2 tablespoons baking powder
  • 1 teaspoon kosher salt
  • 10 tablespoons Earth Balance buttery sticks, cold
  • 1 tablespoon psyllium powder
  • 1 cup oat milk, or other plant based milk
  • 2 cups sourdough starter
  • 1 egg and oat milk for brushing (omit egg if vegan)

Warm the oat milk in the microwave for 30 seconds. You don’t want this hot, just slightly above room temperature. Add the psyllium powder and whisk well. Allow to set while you combine the other ingredients.

Blend the flour, baking powder, and salt in a food processor until just blended. Add the cold butter in pieces, about 1/2 tablespoon per piece. Pulse the mixture until blended.

In a mixing bowl, combine the flour blend, psyllium mixture, and sourdough starter. Mix until blended well, but don’t overmix it. You want some air in the dough.

Scoop the dough out in 1/2 cup increments. Gently shape into a ball with your hands, and then flatten into biscuit shape, about 1.5 inches high. Place on a cookie sheet on parchment paper. Once you’ve formed all the biscuits, cover them with a light cloth and set them somewhere warm to rise. (I usually leave them on the stove, on top of the oven, while it’s preheating.) They won’t rise very much, but this allows the dough to rest and open up a bit.

Preheat the oven to 425 degrees Fahrenheit. When the oven is at temperature, whisk one egg with 1/4 cup oat milk. With a pastry brush, lightly brush the egg mixture on the top of each biscuit. Bake the biscuits for 20 minutes. Cool on a cooling rack. Makes nine large biscuits.

Tasty Tuesday: Gluten-Free Sourdough Naan Flatbread

This has become a favorite recipe using the gluten-free sourdough starter, so I thought I should record it for posterity.

Ingredients:

  • 1 cup gluten-free sourdough starter
  • 2 cups gluten-free one to one flour
  • 1/2 cup gluten-free oat milk
  • 2 tablespoons olive oil (plant butter or ghee)
  • 1 teaspoon baking powder

For grilling:

  • 1 tablespoon kosher salt
  • 1/2 bunch fresh cilantro, chopped
  • 3 large cloves of garlic, chopped fine
  • olive oil, plant butter, or ghee

Mix ingredients well. Separate into eight balls of dough. Set aside and cover in a warm place to rest and rise for 1-2 hours.

Preheat cast iron skillet or tortilla grill on high. Using hands covered in olive oil flatten each of the dough balls to about 1/4 – 1/2 inch thick. Sprinkle a little kosher salt, fresh cilantro, and garlic onto one side. Pan fry in oil or grill one at a time until golden brown on both sides. Serve warm. These can be reheated as needed.

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.