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

 

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.

Gluten-Free Sourdough Bread Experiments

 

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!

Gluten-Free Sourdough Quinoa Breads: Plain and Olive

 
 
 
 

I'm experimenting again and am working with 100% quinoa breads. The quinoa's natural sponge-ability lends a nice texture to the breads.

Cranberry Walnut Sourdough Muffins

 

Toasted with coconut oil.