Thursday, December 23, 2010

Cookies: Gluten-Free Dairy-Free Egg-Free Sugar-Free Sourdough

 
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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.

4 comments:

  1. Oh, they look really good! And allergen-free, yeah!!

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  2. They were really good! Still working with them, though.
    Thanks for commenting!

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  3. Was this recipe ever perfected? I'd love to be able to make cookies with my GF sourdough starter!

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  4. HI Anna,
    Unfortunately, these cookies were too "bready". They sure are pretty, though! I've done a lot more experiments using sprouted flours in combination with the sourdough starter which helped a lot. I also added a lot of coconut oil which changed the texture from bready to cookie. It's still not right though.

    In one experiment I added a hefty amount of organic brown sugar and got an excellent texture. The brown sugar makes the cookie spread and crispy. Of course, my blood sugar went through the roof and crashed right down and then brain fog set in.

    My intention is to use minimal sweetening when I get back to this experiment. Please report back if you give it a try.

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