Thursday, December 23, 2010
More experiments: Gluten-Free Sourdough Cookies
This is my first attempt at making cookies with my gluten-free sourdough technique. I minimized the sour taste by feeding the starter very often, every 4-6 hours. I used my rice starter, some buckwheat flour, a bit of quinoa flour, coconut oil, a little lemon juice, stevia, vanilla powder and crushed fennel seed. I used a melon baller to scoop the dough onto parchment paper. They spread nicely while holding their shape well.
They reminded me of Vanilla Wafers, remember those? They came out great although the recipe needs a bit more work.
I think if I can get this recipe just right it could be the basis for limitless variations.
Monday, December 20, 2010
Last week's experiments
Clockwise from left:
Holiday Fruit Bread, Banana Corn Bread, Chili Pepper Corn Bread, Olive Quinoa, Quinoa
The Holiday Fruit Bread needs some more work as does the Banana Corn but the others really turned out well!
Look at the color of the Holiday Fruit Bread! Purple Bread!
Sunday, December 19, 2010
I'm experimenting again and am working with 100% quinoa breads. The quinoa's natural sponge-ability lends a nice texture to the breads.