Gluten-Free, Dairy-Free Sourdough Chocolate Cupcakes

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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

Ingredients:

  • 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)

Instructions:

  1. 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.
  2. When ready to bake line 15 muffin cups with paper liners. Preheat oven to 375°F.
  3. Blend butter (or coconut oil) with cocoa powder and sweetener of choice. Add in eggs and vanilla; mix well.
  4. Sprinkle baking powder, baking soda, and salt over mixture and whisk in.
  5. Add in soaked starter, milk, and flour mixture. Stir to combine.
  6. 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.
  7. Serve plain or with frosting of your choice.

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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