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RECIPE: GLUTEN-FREE, DAIRY-FREE SOURDOUGH BISCUITS

Recipe: Gluten-Free, Dairy-Free Sourdough Biscuits

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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

4



INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH

Gluten-Free Sourdough Starter

Sourdough Gluten-Free Sourdough Starter

Gluten-Free Sourdough Starter Culture

$12.74

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:

  • 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:

  1. 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.
  2. 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.
  3. 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.
  4. Preheat oven to 425°F.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

    download our gluten-free sourdough guide and recipe books