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.