Sunday, March 13, 2016
When I moved to the D.R., I decided that my gluten-free sourdough days were behind me. I just couldn't handle the stress or commitment of dealing with starter or everyday baking. So I took a four year break.
But lately I've started baking some pretty great desserts in my little toaster oven (because it doesn't heat up the house) and I decided to dream big and try some bread again. I still have my kefir--in fact, I have a new batch that isn't so tart and I really love it.
So I thought I'd try my sourdough recipe with kefir in place of starter. I mix the kefir, oat flour, yucca flour, a gluten-free flour blend, a little flaxmeal, 2 eggs, 2 T sugar, 1 t baking soda, a dash of salt, and a half stick of butter in a glass dish that just fits in our toaster. The consistency is knead-able only with a spoon but not a liquid. Then I let it rise a few hours (or all day, if I'm gone) and then bake it almost two hours.
And it tastes AMAZING! We loved it so much I made three batches just this weekend!