Gluten Free Sourdough Cakes

I wrote this post last July but alas it was never posted because I got tied up with my purchase of United Kitchen - I now sell Gluten Free Sourdough Rolls at United Kitchen and they are rather popular! So I am happy to share this recipe for Sourdough Cakes for anyone brave enough to take on the challenge of maintaining their own sourdough starter! Good Luck!

I have been working on a GF sourdough starter which I am really excited about because I love sourdough and I have really missed it since I stopped eating gluten - AND there is some speculation that fermented foods (like sourdough) are helpful for digestion, gut healing, and people with Celiac's disease!

 As I have been feeding my starter 1/2 cup flour and 1/2 cup warm water twice a day it has started to outgrow the bowl! So in order to use up some of it I decided to try using it for some "sourdough pancakes". I made these really thick and fluffy so they are almost like an english muffin - you can definitely cut one in half and use if for a sandwich or whatever else you want. They are also good to eat as-is but you don't need to eat too many of these since they are so fluffed up!

These are both gluten and dairy free - depending on your sourdough starter's sourness level these may have more or less of a distinct sourdough flavor.

I am not including a calorie count because with fermented foods like the sourdough starter is it just too hard to know the calories, since the structure of the ingredient changes and is never the same twice -

This recipe made about 10 large "english muffin" fluffy cakes 

1. The night before you want to make these combine:

1 cup almond milk(warm)

1.5 cup starter

1.5 cup GF all purpose flour - I used Pamela's Blend

2. Let sit overnight on the counter, covered with a dishtowel

3. In the morning mix in:

1/2 tsp salt

1.5 tbsp baking powder

3 beaten eggs

3 tbsp melted butter - I used Earth Balance

Let rest for 10 minutes

4. Heat up your griddle or pan and grease with coconut oil

5. Spoon batter onto hot griddle and smooth into circles with 3-4 inch diameter

6. Allow first side to cook so that the edges are set, this batter is very thick so the center may not bubble like normal pancakes 

7. Flip to cook the other side, repeat until batter is gone

8. When both sides are cooked and the center seems set transfer each cake to a cooling rack, once completely cooled store in an airtight container