If you don’t tell, no one will know these pancakes are both gluten-free and dairy-free. They also have no added starches or gums, like many of the prepared pancake mixes. You can use different kinds of gluten-free flours: rice, sorghum, millet, oat, or a blend of flours if you like. Be sure to start this recipe the night before you want to use it since the flours should soak overnight. The soaked flour mixture will be very thick before adding in the rest of the ingredients. If it is not very thick the batter will be too runny by the end of mixing.
15 minutes
45 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 active brown rice sourdough starter
- 1 cup water
- 1-1/2 cups gluten-free flour of your choice
- 2 pastured eggs (or 3 small eggs)
- Finely grated zest of 1 large lemon or 2 small lemons
- 1 Tbsp. gluten-free vanilla extract
- 2 Tbsp. raw honey
- 3 Tbsp. coconut oil or butter, melted
- 1 tsp. salt
- 1 tsp. baking powder
- 1/2 tsp. baking soda mixed with 1 teaspoon water
- 1-1/2 cup fresh or frozen wild blueberries (the small size of the wild berries makes for better distribution through the batter)
- Additional coconut oil for griddle
Instructions:
- Mix brown rice starter, water, and oat flour together in a large bowl. Cover loosely and let sit overnight in a warm spot. (On top of the refrigerator or in a cupboard near a heat source are good options).
- In the morning stir in eggs, lemon zest, honey, vanilla, coconut oil (or butter), baking powder, and salt. Blend together thoroughly. Stir in baking soda mixture.
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Spoon onto a hot, greased griddle (about 350°F) and scatter about 1-1/2 tablespoons of berries over each pancake. Cook until bubbles break on the surface (about 2 minutes). Turn and cook an additional 1 to 2 minutes until golden brown. Serve hot with honey-lemon syrup, lemon curd or fermented blueberry sauce. Makes 20 to 24 pancakes.
