Baking itself can seem intimidating to some, but gluten-free baking can cause even more apprehension for those experienced in wheat-based baking. Things just aren’t quite the same. Thankfully there are some good tried and true recipes out there we can use.
I am about to embark on some gluten-free sourdough baking experiments and this recipe got me pretty excited. Not only is it gluten-free, but it is also dairy-free and involves a long fermentation period, which I’m a fan of. So I’ll definitely be trying this one out.
This recipe, and other gluten-free recipes, can be found on the CFH site. There you can find literally hundreds of recipes for all types of fermented foods. Just click on what you’re looking for – yogurt, kombucha, cultured vegetables, sourdough, and tons more.
Now about those cupcakes…
Gluten-Free, Dairy-Free Sourdough Chocolate Cupcakes
- 1/2 cup fresh brown rice sourdough starter
- 2 large eggs, preferably pasture-raised
- 1/2 cup butter or coconut oil, melted
- 1/2 cup non-alkalized cocoa powder
- 2 teaspoons vanilla extract
- 1/2 cup coconut milk
- 1 cup unrefined cane sugar or 3/4 cup honey
- 1-1/2 cups gluten-free flour blend of your choice
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- One batch sour cream chocolate frosting (optional)
- Mix brown rice starter with coconut milk and gluten-free flour in a large bowl. Cover loosely and leave on counter overnight or at least 8 hours.
- When ready to bake line 15 muffin cups with paper liners. Preheat oven to 375°F.
- Blend butter (or coconut oil) with cocoa powder and sweetener of choice. Add in eggs and vanilla; mix well.
- Sprinkle baking powder, baking soda, and salt over mixture and whisk in.
- Add in soaked starter, milk, and flour mixture. Stir to combine.
- Fill prepared muffin cups 2/3 full. Bake in preheated oven for 15 to 20 minutes, until tops spring back when lightly pressed. Remove cupcakes from pan and cool on wire rack.
- Serve plain or with frosting of your choice.