These are the tastiest little “biscuits” made from a gluten-free starter. Be warned, it can get very sour, so if you like that, this is for you! This is not a light weight contender, though…it’s a bit on the heftier side, but oh so delicious!
You can do this with our NW Ferments established, dried Gluten Free Sourdough Starter, which is by far the easiest, or you can try making your own wild starter with some water kefir or kombucha. Either way, once it is started, you will make sure to feed it so that it is a thick consistency. The recipe I used is from Sharon Kane’s The Art of Gluten-Free Sourdough Baking…she’s done so much hard work, so why reinvent the wheel? Check her out so you can have the recipe too!
Again, you first start out with a thick starter – to do this once it’s active, during feedings just feed it more flour (or less water) each time. This can take several days, so plan accordingly! The biscuits also need 6-7 hours to rise, so plan to start your baking day in the morning so you can bake by dinnertime.
To the left in the above picture you’ll see the chia gel. Sharon likes to utilize this for recipes, and it’s so easy. You will mix 1 cup of water with 2 Tablespoons chia seeds. Let it sit, and stir it up with a fork every 5-10 minutes until it has absorbed the water. You can use this gel also as an addition to your kombucha or water kefir – as my mama always said, “It’s good for you!” Some people like the texture and some don’t. I do!
The recipe calls for coconut oil – so here I am melting the oil I scooped/measured into a silicone measuring cup.
While that is melting, I sift my coconut flour:
It’s important not to cheat with coconut flour because it’s so heavy. The recipe calls for a range of tablespoons, so be sure to sift enough in total.
You’ll also line a pan for the oven – I use a glass cake pan and glass casserole dish. Then, you’ll mix the coconut oil, thick starter, chia gel, a little salt, and finally the coconut flour. You’ll only start with the minimum of coconut flour Sharon outlines, and you’ll add more, 1 tablespoon at a time if your batter is not thick and slightly sticky. Your dough should be stiff enough to be scooped out, with an ice cream scooper for example. It should not slip out.
You’ll fill the scoop and level it off. Release it into the cake pan. Place the dough balls like this, trying not to allow them to touch (sometimes I fail at that):
You’ll let it rise for 6-7 hours at room temperature. They don’t rise much, so don’t get TOO excited.
Bake at 350ºF for 25 minutes, using a cover.
Then enjoy with some jelly, or gravy perhaps!
Get Gluten-Free Sourdough fermented!