We rarely eat grains without fermenting them first.

This process helps neutralize the enzyme inhibitors and also boosts the vitamin content and availability. Fermenting wheat and other glutenous grains also breaks down the gluten, making it easily digestible – even to celiacs!* I’ve found (much to my delight!) that if I traditionally prepare whole wheat sourdough, I can eat it without any side-effects! And this from the girl who couldn’t even handle a tiny communion cracker at church….

For those of you gluten-free-ers who are a bit nervous about trying a sourdough starter made with glutenous flours, don’t worry – they can be made with gluten-free flour as well (try out this simple recipe).

 
 
One of my kids favorite ways to eat sourdough is in pancakes. It tastes wonderful and it’s easy to make. But, every now and again, mommy-brain gets the better of me and I forget to mix up the batter to ferment overnight…. Thankfully, we won’t die from eating un-fermented grain!
 
On mornings when the sourdough pancakes have not been, um, soured, a quick fix is to use a gluten-free flour with my ever-ready whole wheat sourdough starter. It’s a good combo and keeps my kids from being disappointed at my lack of having “real” sourdough pancakes ready. : )
 
 
Mmm… look at those beauties! All slathered up in my friend’s homemade apricot jam and ready to be devoured by my kiddos. 🙂
 
 
If you’re ready to take the traditional sourdough plunge, check out my Whole Wheat Sourdough Challah. It’s perfect for the Sabbath, Passover, or just any ol’ day. : )

 

Quick Fix Gluten-Free Sourdough Pancakes
Free of gluten, dairy & refined sugar, with egg-free option.
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Ingredients
  1. 1/2 c. bubbly sourdough starter (regular, or gluten-free) fed within the last 12 hours or so
  2. 1 1/2 c. filtered water
  3. 1 c. gluten-free flour mix (like this one)
  4. 1 c. sorghum flour
  5. 2 T. honey (optional)
  6. 2 eggs (you can use flax eggs, if you need)
  7. 1 t. baking soda
Instructions
  1. Preheat a skillet over medium heat. In a large bowl, combine all the ingredients except the baking soda. Mix until there are no lumps. Sprinkle batter with baking soda and mix in to combine. Pour about 3 tablespoons of batter onto preheated skillet. Cook until bubbly and glossy on the edges. Flip and cook a minute. Serve with whatever you like.
Raias Recipes https://raiasrecipes.com/

*Interested in learning more about traditional sourdough and gluten intolerance? Check out these two articles by Ann Marie over at Cheeseslave, and this one by Katharine Czapp, and this one by Mary Enig & Sally Fallon.

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