Yet another way to enjoy your gluten-free sourdough starter: Delicious cornbread baked in a skillet!
15 minutes
45 minutes
4
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Gluten-Free Sourdough Starter
Gluten-Free Sourdough Starter Culture
$8.99
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:
- 1½ cups organic whole grain cornmeal
- ½ cup brown rice sourdough starter
- 1½ cups milk (or cultured dairy)
- Butter for skillet
- 2 eggs
- 1 Tbsp. honey
- 2 Tbsp. melted butter or bacon grease
- 1 tsp. salt
- 2 tsp. gluten-free baking powder
INSTRUCTIONS:
- In a medium bowl, whisk together cornmeal, sourdough starter, and milk. Cover with a plate or plastic wrap and place in a warm spot for 6 to 8 hours, or overnight, to sour.
- When ready to bake, preheat oven to 450°F. Grease a 10-inch cast-iron skillet with butter.
- In a small bowl, beat eggs and whisk in honey and melted butter or bacon grease. Pour this over the soured batter, but do not mix yet.
- Sprinkle the salt and baking powder over the batter and mix until the dry and wet ingredients are well combined.
- Pour batter into prepared skillet and place in preheated oven.
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Bake 20 to 25 minutes or until a knife comes out clean when inserted into the center of the bread. Allow to cool at least 30 minutes before slicing and serving. Serve with butter and jam.
