Hamburger bun pans, also called muffin-top pans, are a great way to make sandwich-size gluten-free sourdough flatbreads. Using a brown rice sourdough starter, you can make dough that does not contain any xanthan or guar gums typically used in gluten-free products. Because there is no gluten to yield an elastic texture, the dough will be thin and pourable, more like a cake batter than traditional bread dough. The recipe is simple, but does require a little forethought since you will need to refresh the brown rice starter the night before you use it.
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Gluten-Free Sourdough Starter
Gluten-Free Sourdough Starter
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!
Grey Celtic Sea Salt
- 1/2 cup brown rice starter
- 1/2 cup water
- 3/4 to 1 cup brown rice flour or other gluten-free flour
- 1 large egg (if your eggs are on the small side use 1 egg and 1 egg white)
- 1/2 tsp. sea salt
- 1 Tbsp. olive oil or melted butter
- 1 Tbsp. chopped fresh herbs (if desired)
- Ghee, coconut oil, or lard for greasing pan
- Mix together the starter, water, and flour, adding enough flour to make a very thick mixture that resembles wet concrete. Cover loosely, and let sit at room temperature overnight or up to 24 hours. The starter should be very bubbly when you use it. There may be a layer of thinner liquid at the bottom, so stir that into the starter before removing what you need. Measure out 1/2 cup and return the remaining starter to your starter jar.
- Add the egg, sea salt, olive oil or butter, and fresh herbs to the cup of fresh starter. Stir well.
- Prepare the pan by greasing each mold with a liberal amount of ghee, coconut oil, or lard. Sprinkle a pinch of brown rice flour in the bottom of each mold to help prevent sticking. Alternatively, you can cut parchment rounds to fit the bottom. These parchment pieces can be used several times before discarding. Each pan has 6 molds, and this recipe makes enough batter for 8, so you will need to either use 2 pans or plan to bake a smaller second batch after the first batch bakes.
- Place no more than 2 Tbsp. of batter each mold. Shake the pan a little to distribute the batter evenly over the surface. Bake in a preheated 350°F for 5 to 6 minutes, until dry to the touch, but not crispy. Remove from the oven and let cool in the pan to help make removing easier, unless you have used parchment.
- Flatbreads can be used for lunch sandwiches, as an accompaniment to main dishes to soak up sauces, for breakfast sandwiches (try egg, bacon, and cheese), or for mini pizzas. Use your imagination and you’ll probably find many more uses for these versatile little breads. Vary the herbs according to how you will be using the breads, or leave them out entirely.
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