These biscuits are both gluten-free and dairy-free, but deliciously tender on the inside and crisp along the edges. Serve them up for breakfast with butter and jam or alongside a steaming bowl of soup.
20 minutes
60 minutes
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INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
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.
INCLUDED IN THE BAG
Each box contains:
- 1 packet of dehydrated Gluten-Free Sourdough Starter Culture.
- Instructions for using the sourdough culture are included and may be found here.
INGREDIENTS AND ALLERGEN INFORMATION
Gluten-Free Sourdough Starter Culture Ingredients
- Organic brown rice flour, live active cultures
Gluten-Free Sourdough Starter Culture Allergen Information
- Manufactured in a facility that processes products containing soy and dairy.
- Gluten-free (<5 ppm)
- Non-GMO
HOW TO STORE YOUR STARTER CULTURE
Store the starter culture in a cool, dry place until you’re ready to activate it. Use the starter culture by the date on the bag.
SUPPLIES YOU'LL NEED
Ingredients
- Brown Rice Flour
- Bottled Spring Water (Water Free of Chlorine and Fluoride)
Equipment
- 1 Quart Glass Jar
- Butter Muslin
- Rubber Band
- Stainless steel / silicone / wood spoon
Perfect Your Bread with Our Gluten Free Sourdough Starter
Baking the perfect gluten free sourdough bread begins with the right starter. Our gluten free sourdough starter is a probiotic-rich, reliable, and easy-to-use solution for creating that authentic sourdough taste, without the gluten. Make your own bread right in your kitchen, tailored to your dietary needs and taste preferences.
Introducing Our GF Sourdough Starter
Our GF sourdough starter is the key to unlock a world of gluten free baking. This active culture allows you to create delicious, healthy, and fresh sourdough bread in your own home. It's specifically designed for gluten-free flours, maintaining the taste and texture that sourdough lovers crave, while keeping your dietary requirements in mind.
Explore the Versatility of our Gluten Free Sourdough Bread Starter
The joy of using our gluten free sourdough bread starter extends beyond the classic sourdough loaf. Once you have your active starter, you can venture into a wide range of gluten free sourdough recipes. From pizza dough to pancakes and biscuits, your culinary creativity can thrive, all while enjoying the health benefits of homemade, probiotic-rich bread.
INGREDIENTS:
- 1 cup sorghum flour
- 1/2 cup brown rice flour
- 1/4 cup tapioca flour
- 1/4 tsp. xanthan gum
- 6 Tbsp. solid coconut oil
- 1 egg
- 1/2 cup canned coconut milk
- 1/2 cup gluten-free sourdough starter
- 1 Tbsp. baking powder
- 1/4 tsp. baking soda
- 3/4 tsp. salt
INSTRUCTIONS:
- Combine flours with xanthan gum and whisk to evenly combine. Using a pastry cutter, cut coconut oil into flour mixture until it becomes crumbly, the size of a small peas.
- In a small bowl, beat the egg, then whisk in the coconut milk and gluten-free sourdough starter. Pour into the flour mixture and mix with a fork until a dough begins to form. Knead the dough with your hands in the bowl until it comes together in a cohesive mass. The dough may be sticky at this point.
- Cover the dough and sour 4-12 hours. At first there will be no noticeable tang, then the dough will develop to produce a noticeable sourdough flavor.
- Preheat oven to 425°F.
- Sprinkle baking powder, baking soda, and salt over the biscuit dough. Knead in for a couple of minutes by folding the dough over itself over and over again.
- Once the dry ingredients are incorporated, sprinkle a work surface with tapioca flour. Move the dough to the floured surface. Knead a few times, adding more flour as needed, forming a slightly sticky yet cohesive dough.
- Pat the dough out into a circle 1 inch high. Cut the dough into eight triangular biscuits or use a biscuit cutter to cut biscuits as desired.
- Carefully transfer biscuits to a cast-iron skillet or baking sheet. The dough will still be fragile so treat it gently. Leave 1 to 2 inches of space between biscuits, as they will expand.
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Bake 12-15 minutes, or until lightly brown. These biscuits may not turn as golden brown as traditional wheat biscuits. Remove to cooling rack and cool 5 minutes before serving.
Ready to Learn More?
- Gluten-free, Dairy-free Cranberry-Orange Sourdough Scones
- Gluten-free Sourdough Whole Grain Zucchini Bread
- Gluten-free Garlic and Herb Sourdough Focaccia
- Sourdough Expert Advice Articles, How-to Videos and Recipes
- A Guide to Binders in Gluten-free Sourdough Baking
- A Guide to Flour Substitutions in Gluten-free Sourdough Baking
