Friday, January 9, 2009

Gluten free sourdough

There must have been a buzz in the air, because this was sent around on the Association for the Study of Food and Society's listserv:

Reply-To: "ASFS ListServ" <>

My mistake, I was remembering the recipe as using sprouted grains but they're simply soaked, not sprouted. I haven't cooked this but my friend Amy, whose recipe this is, makes a batch every other week. I suppose if you let them soak longer than 8 hours or so they'd sprout but I don't know what that would do to the final result or nutritional value.

Amy's Soaked Grain Batter

1 cup buckwheat
1 cup quinoa
1 cup millet

Rinse the whole grains in a colander or sieve, then transfer them into a large bowl or pot. Add enough water to cover the grains - plus an additional two to three inches - and soak them for at least eight hours. Use a colander or sieve to drain the water so that the mixture is moist but not dripping wet. Use a food processor to grind the mixture for at least 2 minutes, or until it is relatively smooth.

To the grain mixture add:
Eggs: 1 egg for scones; 2 eggs for muffins; 2 - 4 eggs for pancakes or waffles
1-1/2 cups of raw sunflower seeds, raw pecans, or raw walnuts
1 tsp baking soda
1 tsp baking powder
1 tsp sea salt
1/2 cup maple syrup

You may also stir in, by hand, chopped pecans, or walnuts, or flax seeds, or berries or small pieces of fruit, and cinnamon or nutmeg.

For scones: use a soup spoon to drop the mixture onto a greased baking sheet. Bake 35-40 minutes at 350, rotating the baking sheets halfway through for even browning. Yield 24 small scones.

For muffins: fill each cup about halfway and bake at 350 for 20 to 25 minutes. Yield 12 - 16 muffins.

For pancakes and waffles, add milk to batter until it reaches the desired consistency.

For cookies, do not use any eggs; grind in 1 1/2 cups of raw pecans; use 3/4 to 1 cup of maple syrup plus 2 - 4 T. molasses; and 1 tsp cinnamon, 1 tsp ginger, and 1/8 tsp cloves. Add raisins or chocolate chips if you like. Bake at 350 for about 30 minutes. Check them frequently and turn baking sheets so they don't burn. Yield 24 - 30 cookies.

Note: if you are using raw sunflower seeds, do not allow the batter to sit for a long time before you bake it. Otherwise, the seeds will turn the batter bright green. The result will be fine to eat but it will look strange.

I am looking forward to trying it out!!

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