Gluten-free Sourdough Chili-Cheese Muffins

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These gluten-free muffins are rich in the flavor department, thanks to the addition of chopped green chilies and pepper jack cheese. Try them alongside your favorite chili or any other Southwestern main dish. You may want to double the recipe because they will get gobbled up quickly.

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Shannon

Shannon is a mama to four 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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The Folding Sourdough Proofer

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

I remember the day the Folding Proofer by Brod & Taylor arrived. It was so hot and humid on this Cape Cod summer day that we lost one of our chickens to heat stroke. At our house the chickens are pets (that feed us breakfast as my daughter likes to say) so not much could cheer me up. While the loss of our “Lily” was traumatic, I was very happy to see the package arrive.  I had been selected to test out this product which admittedly has been on my wish list for quite some time.

And it did not disappoint.

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Anita

Anita

Anita became interested in healthy food and its benefits when her daughter developed food sensitivities. This started her family down a path toward cultured foods and backyard homesteading with gardens, chickens, and the soon-to-be addition of goats.

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Savory Sourdough Skillet Pie (using “discarded” sourdough)

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I often get stuck in a rut with my meals, and my sourdough. I go through the same rotation of dinners and only ever make pancakes from that sourdough starter I keep on feeding.

This one pan meal busted me out of both of those ruts, made a super simple meal, and utilized sourdough starter that I didn’t even need to prep ahead of time. My husband said, “This is way better than quiche!”, which is my go-to in a hurry meal. Sounds like a keeper!

I found this idea from various sources from around the web and some call it an “Impossible Pie”. I have no idea what that means, but I’m guessing it’s tongue-in-cheek because this meal couldn’t be easier… or tastier. Here’s how I created this wonderful new supper creation that we’ll be eating over and over.

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Shannon

Shannon is a mama to four 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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Cultured Banana Cream Pie with Sourdough Pie Crust and Piima Whipped Cream

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

Potlucks are a big deal to me. I take them very seriously and always try to challenge myself. A friend decided to throw a pie potluck for their birthday. Luckily, I had just started the Australian Sourdough Starter and I’m not a huge bread person, so this seemed like a perfect time to put this starter to the test!

Here’s what I did…

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Eve

Eve

For my 7th grade Science Fair project I cultured yogurt. I received first place in my division and competed in a regional competition. My fascination with cultured foods has stuck with me ever since. Over the years I have made yogurt, fermented vegetables, sourdough, kombucha, and also love sprouting and dehydrating. In my spare time I like to knit, bike, garden, cook, and study natural medicine.

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