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RECIPE: BASIC GLUTEN-FREE, DAIRY-FREE SOURDOUGH MUFFINS

Recipe: Basic Gluten-free, Dairy-free Sourdough Muffins

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INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH

Gluten-Free Sourdough Starter

Sourdough Gluten-Free Sourdough Starter

Gluten-Free Sourdough Starter Culture

$14.99

Not eating gluten? No problem! With the help of our gluten free sourdough starter culture, you can make tangy, fluffy sourdough bread that’s gluten-free.

The GF sourdough starter is an heirloom culture, meaning you'll make endless bread dough all from one starter! Just add water and gluten-free flour.  

Sourdough is perfect for beginners, and this gluten free sourdough bread starter is a very forgiving culture and one of the easiest to work with!






INGREDIENTS:

  • 2 cups gluten-free sourdough starter
  • 2 cups brown rice flour
  • 1 cup arrowroot starch
  • 1 cup water (or milk if not dairy-free)
  • 1/2 tsp. salt
  • 1 1/2 tsp. baking soda
  • 1/2 cup sweetener
  • 2 eggs
  • 1/2 cup melted butter substitute such as coconut oil or palm shortening, (or butter if not dairy-free)
  • 1/2 cup add-ins such as nuts, fruits, etc.

INSTRUCTIONS:

  1. 7 to 12 hours before you wish to bake the muffins combine the starter, brown rice flour, arrowroot starch, and water in a medium bowl. Cover and allow to ferment in a warm place overnight.
  2. When ready to bake, preheat oven to 425°F. In a medium-size bowl combine egg, sweetener, melted butter, and salt. Whisk to combine.
  3. Sprinkle baking soda evenly over fermented dough. Sprinkle over fruits or nuts, if using. Gradually pour liquid ingredients onto dough as you begin to stir in the baking soda. Stir just until combined.
  4. Scoop batter into muffin pan until cups are approximately 3/4 full. Bake in preheated oven for approximately 20 minutes, or until golden brown and cooked through.
  5. Serve with butter, jam, or nut butter.

     download our gluten-free sourdough guide and recipe book