I’m finally delivering on some promised sourdough (and gluten free, if you wish) recipes – starting with light and fluffy pancakes! I love using sourdough recipes because I know that I’m feeding my family a healthful, nourishing meal, rather than “just pancakes.” Continue reading
Between my two daughters, we are on the out with both eggs and gluten – oh, and dairy too. Blah. So as you can imagine I was so happy to find this recipe at culturesforhealth.com. But what’s great is that these pancakes are delicious whether you have the dietary restriction or not. And if you’d like to add an egg in, go ahead, it won’t hurt! As you can see above, these pancakes are thick and fluffy – a truly inspiring thing to come by with no gluten or egg. I want to be respectful of the original recipe, so rather than copy it here, I am going to send you there! Enjoy!
Starting a new garden is one of those projects that gets put off either because we think it will be a ton of work, or we just don’t know where to start. If that’s you, I have great news – just ten minutes of effort this fall will win you a fertile, weed and grass free garden plot that is ready to go in the spring! No ripping up sod, no spraying Roundup to kill grass, no tilling, no hauling in loads of compost and mulch – I’m not joking, it’s really hardly any work at all. And if you usually bag up your fall leaves, this method will actually save you time. I’m not going to make this sound more fancy than it really is – the process is simple:
Whether a gluten-free lifestyle came to you uninvited or by choice, you’ve likely discovered that gluten-free baking can be quite challenging. Recipes often call for numerous ingredients to improve texture such as xanthan gum, guar gum, psyllium husk and others that are hard to pronounce, hard to find, and for many people cause digestive issues, which is probably why you went gluten free in the first place! Furthermore, typical recipes call for multiple flours and encourage you to measure by weight with a kitchen scale so things actually turn out. In the end you still may end up with a brick or crumbly mess. Sigh. All this tedium and exactitude is not my style. So, this summer when we figured out that our three-year-old was having issues due to gluten, I knew I needed to figure out a process that would still allow us to enjoy family favorites, but without too much hassle or blowing our grocery budget on store-bought GF items (not to mention, so many of the store-bought products are hard to find organic, and they typically have a ton of “extra” ingredients I don’t care for health-wise).
I have a bubbling jar of sourdough starter going at all times and use it for absolutely everything – bread, muffins, doughnuts, pizza dough, pancakes, biscuits, you name it. If it contains flour, I make it with sourdough. Why would I do this? What am I even talking about? I’m so glad you asked! A sourdough “starter” is just a mixture of flour and water populated with lactic-acid-producing bacteria – these are the “good” bacteria, or “probiotics” you’ve probably heard about. This is the same genre of bacteria that is used to culture milk into yogurt. There are so many benefits, but to me the biggest are that the bacteria work in the flour to break down gluten and phytates (or phytic acid) – making the end product easier to digest and the nutrients in the flour more bioavailable. There is a bit to dig into here, so if you’re up for it, read on. Otherwise, you can skip down to the instructions for getting started!