Recipes

Dr. Stringer’s Gluten Free Sourdough

Adapted from Baking Magique

Total time: 4 days

Bake time: 1 hour

Yield: 1 loaf

Ingredients:

• 330g fed brown rice starter- always make sure you have at least 1 C. starter left to keep “growing”
• 350g water room temp (filtered- not tap which has chlorine & will kill the yeast!)
• 20g psyllium husk
• 10g golden ground flax (freshly ground is best)
• 60g each:
  •  Sorghum flour
  •  Millet flour- I actually do 30g millet & 30g teff flours here usually but any combination of GF flours will work as long as they add up to total grams needed of flour & starch
  •  Buckwheat flour
  •  Tapioca starch
  •  Arrowroot starch
  •  60g honey/ molasses
  • 1 tsp salt

3 days before baking– ramp up your starter by feeding it once daily equal parts water & brown rice flour. It should be bubbly & smell like buttermilk by day 3. If it smells like stinky feet, it is under fed.

Baking day AM:

Preheat oven to 400⁰ F- with drip pan on lower rack

• • In separate bowl, mix all dry ingredients.

  • Add sourdough starter& honey to psyllium/ flax gel mixture.

  • Add about 1/2 dry ingredients to wet mixture, mix well.

  • Add the 2nd half, mix until fully incorporated. (I like a stand mixer here but you can muscle it through too). Dough should form a ball, it will be a little sticky but you can scrape it out and handle it without it falling through your fingers.

  • Flour countertop & form dough into loaf shape.

  • Transfer dough to parchment lined loaf pan or tea towel lined proofing basket. Cover with lid or in proofing bag for minimum of 4 hours or up to 24 hours (the latter is usually my goal).

  • I also put mine either in the microwave with the light on or in the oven with light on- particularly if its cooler out. We need heat & moisture to multiply the yeast!.

  •  Take bread out of proofing bag & score it.

  • Place in oven. If using a pan with lid put it on before putting in oven. If not, transfer to baking pan & cover with foil tent.

  • Place about 1/2 C water in drip pan to create steam.

  • Quickly shut oven door.

  • Bake for 40 minutes with foil/ lid on.

  • Remove lid/ foil, take out of bread pan, place on oven rack and bake an additional 20 minutes.

  • Let cool on wire rack for at least an hour.

 

Summer Vegetable Minestrone

• Makes 4 servings
• Preparation time: 45 minutes

Minestrone means “big soup” in Italian and there are many variations! In the blog, Cookus Interruptus, by Cynthia Lair which this recipe is adapted from, she uses many classic vegetables, but don’t hesitate to add any vegetable of your choice. Serve this with a rustic bread, salad, and olive tapenade. In the winter when some of these fresh vegetables are not in season, use whatever is seasonally available and a dollop of pesto in place of fresh basil.

• 1 tablespoon extra-virgin olive oil
• 1 tablespoon butter or dairy free alternative
• 2 cloves garlic, minced
• 1 yellow onion, diced
• 2 medium carrot, sliced
• 2 celery stalk, diced
• 1 small potato, diced
• 2-3 medium squash (zucchini, yellow, pattypan, any will work)
• 7.5 ounces canned or fresh diced tomatoes
• 1 tablespoon chopped fresh oregano or parsley
• 1 teaspoons salt
• 2 cups chicken or vegetable broth
• 1/2 cup green beans, cut into 1 1/2” pieces
• 7.5 ounces canned or precooked Great Northern beans, drained and rinsed
• 1/4 cup chopped fresh basil

 

Chocolate Chip Chickpea Blondies with Sea Salt

Prep Time: 20 minutes

Cooke Time: 25 minutes

Yield: 16 cookies

Adapted from The Comfort of Cooking

• Coconut oil (to grease the pan)
• 1 (15 oz.) can garbanzo beans, rinsed and drained
• 1/2 cup natural peanut butter, almond butter, or your favorite nut butter
• 1/3 cup pure maple syrup
• 2 teaspoons vanilla extract
• 1/2 teaspoon kosher salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/3 cup + 2 Tbsp. semisweet chocolate chips
• 2T- 3T of gluten free flour of choice. I often almond flour if I want the blondies to be more cakelike.
• Sea salt, for sprinkling (optional but yummy)