A week ago I made my first gluten-free sourdough bread; the second loaf was even better than the first (albeit drier than I would have liked, but that will have to be another day). The gluten-free challenge has been fun, but with my daughter-in-law heading home tomorrow, I still have too much gluten-free starter on hand.
I asked her about pancakes, so we made two batches of German pancakes using King Arthur Gluten-Free Pancake Mix as the flour. But still, we had a cup and a half of starter.
So last night I set out to try my hand at adapting King Arthur’s Gluten-Free Brownies to sourdough. I wanted to make them in muffin tins so that I could add some decadent chocolate centers, which weren’t gluten-free.
Ten were stuffed with Lindor truffles and two were safely gluten-free for her. Our son and three grandsons loved them and could not believe these were gluten-free. All twelve were gone by morning, so I guess they must have been good.
Here is our recipe adapted from King Arthur’s Gluten-Free Brownies.
Ingredients |
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Optional Add-Ins
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In the comment section below share your favorite gluten-free sourdough recipe.
Author: Darryl Alder, retired Scouter and outdoorsman, who spent too many hours over a campfire using a dutch oven, and loves sharing recipes for the kitchen and the campfire. You can read many of his outdoor recipes here.