Constance Danger

A gluten free shortcake, broken in half held in front of a blue plate. A glass bowl of mashed strawberries sits in the background

The gluten free shortcakes turned out well. Not overly sweet to compete with the strawberries. Next time I might shape them differently. First strawberries of the season from a local farm #glutenfreebaking

Pray for me, about to try making a gluten-free shortcake. My last two biscuit like attempts have been complete failures. #glutenfreebaking

King Arthur gluten-free Irish soda bread muffins. I took out the raisins and added sourdough starter at my muffin ratio (replace 60g of flour and 57g liquid with 113 g starter). Texture is very much like a scone, not overly sweet, I could probably eat these all day. #glutenfreebaking

Gluten free sourdough discard crackers with everything bagel mix. Starter, butter, salt, seasoning. Very easy. Got a little crispy but still entirely edible. #glutenfreebaking #glutenfreesourdough

My ugly pretzels. This is the second attempt and the first ones that made it to the baking stage. The texture was great but they stuck to the parchment paper so we had to pick them apart and eat them like birds. #glutenfreebaking

More muffins. I have become a muffin person. King Arthur gluten free blueberry muffin with sourdough. I forgot to sprinkle the cinnamon sugar on before baking but added it before we consumed them. They were good but left me wanting blueberry cobbler so I think that’s the next step. #glutenfreebaking

A baking pan containing muffins sitting on a stove. 

A gluten-free banana nut muffin with a bite removed to show the inside.

Might be my favorite ones so far. King Arthur gluten-free banana nut muffins, with sourdough. Replace 60 g flour and 57 g banana with 113 g gf sourdough starter. I like the fluffiness it adds. I made these before w/o the starter and they were good but more dense. #glutenfreebaking #kingarthurflour

King Arthur gluten-free pumpkin muffins with sourdough. I think these turned out pretty well, the sourdough makes them lighter and the pumpkin keeps them moist. Threw them in the freezer and I’ve been reheating them one at a time. #glutenfreebaking #kingarthurflour

Made the King Arthur gluten-free banana muffins tonight, no sourdough because I’m growing the starter. They are good but not quite enough banana flavor for me. I do want to try these again with the sourdough now that I have a baseline for them. #glutenfreebaking #kingarthurflour

First baked good with my gluten-free sourdough starter, King Arthur gluten-free donut muffin. I subbed pumpkin pie spice for nutmeg and oat milk instead of cow. Very yummy. #glutenfreebaking

New sticker #goldenstatevalkyries

Forgot to post an update yesterday so here is Breadrick before morning feeding. It seems active but it’s not doubling as fast as the blog says (4-6 hours). It’s closer to overnight to reach that level. Going to try different spots in the kitchen, it’s been chilly lately.

No this is my first one. I’ve never had the patience, there so much good local sourdough available for sale but good gf sourdough? It’s been a fruitless search. Now I have motivation!

Day 6. There is a pleasantly sour smell but not as strong as yesterday. The texture has air bubbles when I stir but I don’t notice any “bubbling” in the jar. Reading days 5-8 may be a quieter time so we trudge forward. No signs or mold or anything weird (no brand new alien life forms)

Day five and we’ve decided to call it Breadrick. I am regretting this square jar (a pain to mix) so there may be a rehoming soon.

It seems to be doing well! It’s starting to smell sour and the texture looks like the photos. We are on day 5 now

Top contenders for names for the sourdough starter are the more traditional names like Breadrick or Breadly. Personally, I’m feeling a strong leaning toward Ethel Merman, but I might be out voted.

Day 4. I think having the food scale is helping, it looks less dry than it did the first few days. I was seriously overestimating my flour measurement. It’s starting to smell sour and the texture is like a spongy pancake batter. This feels promising. Starting to think about names for it.

Day 3 of the starter. Bought a food scale and discovered my measuring cups are way off. Spent the rest of the evening weighing random kitchen items. I think I’m being cheated of at least a gram of instant oatmeal per box.

Day two in which I realize my microwave is connected to my oven hood and is a terrible, inhospitable environment for a sourdough starter to spend the night. Opened the door and I’m pretty sure cold breeze blew out.

Thanks! I’m trying the King Arthur gf 1:1 flour using the directions from their website, it has good reviews.

This is actually starter .2 because I accidentally inverted the measurements the first time and made flour soup.

I didn’t manage to keep a sourdough starter alive during the pandemic, but I started a gluten-free one today because gluten-free bread is terrible and I need better options. Wish me luck.