This skillet bread is a hearty gluten-free, whole grain breakfast bread perfect for making egg sandwiches. It is nuttier than its store-bought wheat counterpart, but still delicious when split, toasted, and buttered. The batter should be handled delicately, as the initial rise is the only leavening used to create the nooks and crannies. Try not to deflate batter when scooping or gently spreading into rings.
20 minutes
180 minutes
4
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.
Grey Celtic Sea Salt
INGREDIENTS:
- ½ cup gluten-free sourdough starter
- 1 cup buckwheat flour
- ¾ cup millet flour
- 2 eggs
- 1½ tsp. xanthan gum
- 2 Tbsp. honey
- 1 cup milk
- ¼ cup melted butter
- 1 tsp. sea salt
- butter for greasing rings
- cornmeal for dusting rings
INSTRUCTIONS:
- In a medium bowl combine all ingredients and mix well with a wooden spoon for 3-5 minutes.
- Cover and let rise until doubled in size, approximately 4-6 hours in warm temperatures, or overnight in cooler temperatures.
- When batter has risen, preheat a griddle or a large skillet over very low heat.
- Grease English muffin rings* with butter and sprinkle all the way around with cornmeal.
- Once the pan has heated, place the rings in the pan, sprinkle a bit of cornmeal into the bottom of each one and carefully scoop ½ cup batter from the bowl and into the bottom of each ring.
- Carefully spread the batter with the back of your scoop to mostly fill the bottom of the rings.
- Cook about 8 minutes. Check the bottom by lifting with a spatula. If the color is turning darker, continue to cook as is. If it is too dark, turn the heat lower. If it is still pale, turn the heat up slightly.
- Continue to cook for 8 minutes more. Remove rings carefully. If rings cannot be easily removed, flip muffin and try again.
- Cook an additional 16 minutes on the other side. Check that cooking is complete by either splitting muffin or inserting a cooking thermometer into the side and into the middle. It should read 180-200ºF.
*If English muffin rings are not available, use a clean tuna can with the bottom cut out.
