Gluten-Free

This is the perfect fall recipe. Suggested substitutions are listed in parentheses but you can substitute any flour if a similar type (whole grain for whole grain, starch for starch, legume for legume, nut for nut) with good results. My recommendations are just suggestions. Use the flours that your starter is made from and that you tolerate best.

Gluten-Free Apple Cinnamon Sourdough Batter Bread Recipe:

Mix the following in a bowl:

– 2 cups gluten-free sourdough starter

– 1.5 cups peeled and chopped apples

– 1 tsp of salt

– 1/2 cup oil

– 1.5 tsp of vanilla

– 2/3 cups of honey

– 1 1/4 cups of water

Then add…

– 2 tbsp psyllium husk

– 1/2 cup chickpea flour (or sorghum)

– 1/2 cup almond flour (or other nut flour)

– 1/2 cup brown rice flour (or oat)

– 1/2 cup sweet rice flour (or tapioca)

– 1/2 cup potato starch (or cassava)

– 1.5 tsp cinnamon

– 2 tsp baking soda

Mix until well combined and let the batter rest for 15 minutes. The texture should be like a thickened pancake batter.

Pour into a greased loaf pan or casserole dish. Bake in a 400 degree oven covered for 40 minutes. A toothpick should not necessarily be clean but should not be wet when tested.

Cool completely before slicing.

Enjoy!

For a complete guide to heathy, gluten-free sourdough, consider joining Homesteading Family’s Homestead Kitchen Membership to get exclusive access to the new book that I have co-written with Carolyn Thomas – The Art of Gluten-Free Homemade Bread. It’s available as an exclusive, early release to Gold level Homestead Kitchen Members. Stay tuned for the print copy of the book which is due out this winter.

For full The Art of Homemade Bread Course click here.

And join in on the Free Bread Webinar coming up next week on Thursday, November 16, 2023.

The stress of moving and just life this summer resulted in me cutting out wheat products from my diet. I found that wheat was aggravating my stress symptoms.

Those of you that are gluten-free know that your options for good bread, buns, biscuit options are limited. This is a quick and easy recipe, and the best thing is that it only uses 5 main ingredients, and you can bake it in the oven!

The only piece of equipment that you need are a set of crumpet rings. This set of six crumpet rings is nice since that is about how many crumpets or biscuits this recipe makes. I only have a set of four rings so I have to bake in two batches. Get the set of six. It’s easier.

Crumpet rings are traditionally used for steaming wheat crumpets, but these rings are the perfect tool for baking this gluten-free recipe as they provide the structure that these need to bake properly. If you don’t have crumpet rings, you’ll need to bake this as a flatbread in a skillet, or you might be able to get away with using the rings from canning jars but they aren’t nearly as tall as crumpet rings so you would have to use less batter in each ring and your resulting crumpet or biscuit would be quite thin.

This gluten free crumpet slices easily and makes a great breakfast sandwich topped with egg and bacon. It is a great option for those that need to eat gluten-free and need an alternative to traditional wheat buns, biscuits, or rolls.

Gluten-free Crumpet Recipe:

1 cup heavy cream

3 egg yolks

1/3 cup tapioca starch

1/3 cup sweet rice flour

1/3 cup millet

1/2 tsp salt

1/2 tsp baking powder

Whisk together the egg yolks, cream, and salt. Add the flours and baking powder and stir until combined.

Let the batter sit for 15 minutes to fully hydrate. This step is especially important for gluten free baking as some of flours, like rice flours, take longer to absorb the liquids. If you skip this step, your end product may be grainy.

After the 15 minute rest, check the texture of the batter. It should be like a thin cake batter. You may need to add more flour if yours is too thin. If so, add 1/4 cup of either millet or tapioca flour, stir, and then re-evaluate the texture. If you want more of a biscuit texture, then add a little extra flour for a thicker batter. The more flour you add the heavier and drier the end product will be. For a lighter crumpet/English muffin type texture, aim for a thinner batter.

Baking Your Gluten Free Crumpets:

Once your batter is the right texture, preheat your oven to 400 degrees, and grease your crumpet rings either with butter or spray with olive oil. Set up your crumpet rings on a baking sheet and pour the batter quickly filling the rings about halfway full or a little more depending on how thick you want them to be. A little of the batter will probably leak under the bottom edge, but that’s okay. Don’t worry if it leaks under. Just pop them in them in the oven and they will bake up fine.

Bake at 400 degrees for 20-25 minutes. They are done when they are golden on the top.

These gluten free crumpets have a light buttery and nutty flavor and are delicious with butter and jam, they make a great PB&J, breakfast sandwich, or can even sub as a gluten free hamburger bun.