Whole Food Homestead

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Tag: sourdough

5-Minute Sourdough Bread

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Bread is emblematic as a sustainer of life. Christ chose his words for a reason when he called himself “the Bread of Life.” Many throughout the ages have survived on bread and little else. But today, bread has gained a reputation as an empty food, or even as an enemy to our health. Why is that? Continue reading

Two Sourdough Pancake Recipes with Gluten-Free Option!

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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

Sourdough Pancakes

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This recipe requires a sourdough starter, which is basically a bubbling mixture of flour and water that sits on your counter waiting to be transformed into nutritious meals and snacks at any time! If you don’t yet have one, learn how – it’s a slight learning curve but seriously easy to do.  You can even do gluten-free sourdough baking, which is a miracle worker!

Sourdough Pancakes
Print Recipe
Servings Prep Time
4 people 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
20 minutes
Sourdough Pancakes
Print Recipe
Servings Prep Time
4 people 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Pre-heat your griddle over low-medium heat. A skillet completely brought up to temperature is a secret to successful pancakes. On my stove this is at the "2."
  2. Mix the egg, sweetener, melted oil and baking soda well and then add the sourdough starter, stirring until just combined. If you are working with the gluten-free starter, however, stir, mix or beat to your heart's desire - there is no gluten present, so no risk of developing it into chewy pancakes.
  3. Melt a bit of coconut oil or butter on your skillet and scoop the batter in about 1/4 cup increments. Watch for bubbles and a golden-brown underside to know when to flip. If your pancakes are browning too much before you see the bubbles, turn down the heat. Flip and cook for a couple minutes more. Enjoy!
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Gluten Free Sourdough: The Secret to Gluten-Free Baking

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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).

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Sourdough Baking: Why and How

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!

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