Gluten-Free, Egg-Free Sourdough Pancakes

silver dollar pancakes

From the Editor: Please welcome Jerri, CFH Customer Support Representative and Cultured Kitchen Keeper.

Being gluten free is hard enough, so what does one do when an egg allergy pops up on top of that? The usual answer is to buckle down and research. However, this time, I didn’t have to go far…by luck, Culture for Health’s Egg-Free Sourdough Pancakes recipe was recently published, and just what I was looking for! I was dancing for joy with this recipe, and so were my kids!

This recipe gives you the option to use a gluten free sourdough starter, since originally it is not gluten free. The added ingredient of ground chia or flax seeds enables this recipe to be egg free. Another bonus to this recipe is that you get fluffy pancake goodness – not the flat or crumbly results you get when using just a plain gluten free flour mixture…sourdough being the key! Our leftover brown rice sourdough starter worked perfectly.

And you won’t believe how easy they are to make.

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Jerri

Jerri

Jerri is a wife and mama. Her culturing adventures began several years ago with other moms who were seeking a healthy way of feeding our families. Together they dabbled in milk kefir, yogurt, sourdough, kombucha and sauerkraut. In the past year she's expanded from sauerkraut to other vegetables, and has grown a passion for water kefir!

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Kombucha Sourdough Starter

bubbly

I don’t like to keep anything in my kitchen unless it serves multiple purposes. I keep various sizes of canning jars for storing leftovers, dried foods, culturing, and preserving. I keep utensils that can perform multiple functions. And I like to keep cultured foods around because they can be used for more than just the food we assign to them.

Kombucha is a good example of this. Because it contains both beneficial bacteria and yeasts, it is the perfect candidate for creating a sourdough starter. I decided to give it a try, as I needed to start a rye sourdough starter anyway.

Here’s how it went.

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Shannon

Shannon is a mama to three small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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A Closer Look: Brown Rice Sourdough Starter

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“I do not know much about sourdough starters, I tried to make my own but it didn’t work, this did. I have had it going for a few weeks now. We have made pancakes, waffles, crepes with the extra sourdough and 2 batches of bread with the starter. The bread was pretty flat because it was gluten free, it tasted good though. I used superfine brown rice flour to feed it, then ran out and have used other flours, it is still doing well.” -Sue

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Shannon

Shannon is a mama to three small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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A Closer Look: San Francisco Sourdough

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“Real San Francisco flavor and aroma. Has developed beautifully over the last two weeks and makes a great loaf.” -Bill

“The bread I make with this starter has the best flavor of any sourdough I’ve eaten. Have been making sourdough for years and absolutely love this. I plan on trying other starters as well.” -Tracie

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Shannon

Shannon is a mama to three small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

More Posts - Website