Recently I have been playing with gluten free baking for my husband who is gluten free. I love sourdough, so I made a gluten free sourdough starter with buckwheat flour and have been making tons of gluten free creations. I have really enjoyed it! Buckwheat has been the best gluten free substitute flour o have tried, I have found many of the commercial gf blends to be gummy or have a strange taste. Buckwheat really does taste like wheat, but it isn’t wheat!
In this recipe I use my gluten free sourdough starter made from buckwheat and I use sorghum flour, which is great for cookie type recipes, but a bit too crumbly for bread. If you don’t have sorghum, buckwheat will work just fine!
2 eggs- beaten
1/4c psyllium flakes
2Tbsp ghee -melted
1tbsp vanilla
Whisk together these together and let sit a minute, the psyllium will soak up the liquid. Then stir in the remaining ingredients
1 cup Gf sourdough starter
3/4c sugar
2Tbsp molasses
1/2 tsp baking powder
1/2 tsp salt
Add 2c sorghum flour
Dampen your hands and scoop little balls onto a cookie sheet. Bake 350 for 20 minutes
They go so good with a cup of coffee! I imagine they’d be great with an icing too!
Want to make this sugar free??
Sub the sugar for 1/2 cup pyure or THM super sweet. Reduce the molasses to 1Tbsp. Add a dash of cinnamon to make the fall flavors pop and get the benefits of blood sugar balance 👍🏻
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