Author: Jeannie

Sourdough Discard Dinner Rolls

INGREDIENTS US CustomaryMetric 1x2x3x

  • ▢2 ½ cups all-purpose flour
  • ▢2 tablespoon sugar
  • ▢1 teaspoon salt
  • ▢1 ½ teaspoon instant yeast
  • ▢1 cup sourdough discard
  • ▢½ cup milk lukewarm
  • ▢1 large egg
  • ▢⅓ cup butter unsalted and melted
  • ▢1 egg yolk plus 1 teaspoon water for egg wash or 1 tablespoon milk + 1 teaspoon honey for milk and honey wash (I didn’t do the wash)

INSTRUCTIONS 

  • In a large bowl, or the bowl of a stand mixer if using one, mix all dry ingredients: all-purpose flour, salt, sugar and yeast. Stir to combine.
  • Add lukewarm milk, melted butter, egg and sourdough discard, and mix until the dough forms. You can do it using the dough hook of a stand mixer for about 2 minutes, or you can do it with a spoon if you’re doing everything by hand.
  • Knead the dough for 6 minutes if using a stand mixer, 8 to 10 minutes if doing it by hand. The dough should be smooth and tacky and have a good windowpane.
  • Cover the dough, and let it rise for about 1 hour and 20 minutes, or until it doubles.
  • Deflate the dough, punching it with your hand. In a clean surface, divide in 9 pieces, and shape each piece into a tight ball.
  • To shape the rolls, fold each piece over itself until tight (about 6 to 8 folds). Pinch all ends together in the center, and place the shaped roll into a lined baking pan, pinched side facing down. For more visual information, check the video.
  • Let them rise again until light and puffy. It should take about 40 minutes.
  • While the shaped rolls rise, preheat the oven to 350°F, placing the rack into the middle shelf.
  • Brush each roll with egg yolk wash, or milk and honey wash if preferred (the rolls at the photos were baked with milk and honey wash).
  • Bake dinner rolls for 20 to 25 minutes, until they’re golden brown at the top.
  • Let them cool for 10 minutes before serving.
Sourdough Pull-Apart Dinner Rolls

Rice Cooker Lasagna

2 cups pasta (I used gf rotini)
2 cups spaghetti sauce
3/4 cup cottage cheese and parmesan blend
1/2 cup water

Place in rice cooker and put on white rice. Cook until noodles are tender. Add mozzerella if desired.

(too much sauce at 2 cups)

GF Cake Mix Cookies

  • 1 (18.25 – ounce) box cake mix
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 cup add-ins like chocolate chips or M&M’s (if adding in sprinkles use 1/2 cup)
  1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl mix together cake mix, eggs, and oil until smooth. Alternately you can do this step in the bowl of your stand mixer with the paddle attachment, mixing ingredients on low until combined.
  3. Mix in desired add-ins until evenly incorporated.
  4. Using a medium (2- tablespoon) cookie scoop portion the dough onto the prepared cookie sheet 2- inches apart. Bake for 9-10 minutes, or until lightly golden at the edges.
  5. Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring to a wire rack.

Salsa

  • 1 (28-ounce) can whole peeled tomatoes with their juices
  • 1 cup fresh cilantro, loosely packed
  • 1/2 small red onion, coarsely chopped
  • 2 medium jalapeños, seeds and membranes removed, coarsely chopped
  • 2 tablespoons freshly squeezed lime juice (from 1 lime), plus more as needed
  • 1 or 2 cloves garlic, coarsely chopped
  • 1/4 teaspoon kosher salt

Put in blender or food processor

https://www.thekitchn.com/how-to-make-restaurant-salsa-in-a-blender-228222

Gluten Free Blueberry Muffins


  • ▢¾ cup milk For dairy-free use unsweetened almond milk.
  • ▢2 teaspoons white vinegar or lemon juice
  • ▢⅓ cup butter, softened For dairy-free use Smart Balance.
  • ▢1 cup granulated sugar
  • ▢2 large eggs For egg-free use Bob’s Red Mill gluten-free egg replacer.
  • ▢1 teaspoon pure vanilla extract
  • ▢¼ teaspoon pure almond extract
  • ▢1 ¾ cups gluten-free flour all-purpose flour with xanthan gum I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
  • ▢2 teaspoons gluten-free baking powder
  • ▢½ teaspoon baking soda
  • ▢½ teaspoon salt
  • ▢2 teaspoons gluten-free flour all-purpose flour with xanthan gum
  • ▢2 cups blueberries Fresh or frozen blueberries. If using frozen, do not defrost the frozen blueberries.
  • ▢2 tablespoons turbinado or raw sugar
  • Preheat the oven to 375°F.
  • Line a muffin tin with cupcake liners or spray with gluten-free cooking spray.
  • In a large measuring cup, add the white vinegar (or lemon juice) to the milk and stir to combine. Let stand for 5 minutes in the refrigerator to stay cold. (homemade buttermilk)
  • In a large mixing bowl, cream the softened butter and sugar together with a mixer until fluffy.
  • Add in the eggs, pure vanilla extract, and pure almond exract and mix until combined and smooth.
  • Add in the gluten-free flour, baking powder, baking soda, salt and mix together until fully combined and smooth.
  • Pour in the homemade buttermilk (milk and vinegar mixture) into the batter and mix until smooth. The batter will be thick. Do not over mix.
  • Sprinkle the 2 teaspoons of the gluten-free flour over the blueberries in a medium-sized bowl. Carefully stir the blueberries to coat them with the gluten-free flour.
  • Gently fold the floured blueberries into the muffin batter.
  • Using a greased ice cream scoop or measuring cup, scoop the batter into baking cups lined/cooking sprayed muffin tin.
  • Sprinkle the tops of the muffins with the turbinado sugar (raw sugar).
  • Bake on the middle rack for 25-30 minutes or until the tops are golden brown and a tester inserted into the center comes out clean. Please watch your oven because all ovens are different.
  • Allow the muffins to cool in the muffin pan for 3-5 minutes then move to a cooling rack. Enjoy!
  • Store the completely cooled muffins in an airtight container.

German Potato Salad

  • 2 pounds red potatoes diced
  • 1 pound bacon diced
  • 1 red onion diced
  • 1/4 cup white vinegar
  • 1/4 cup olive oil
  • 2 tablespoons sugar
  • 1 tablespoon dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup chopped fresh parsley

INSTRUCTIONS

  • Bring a large pot of water to a boil. Add in diced potatoes and boil until tender, about 10 to 12 minutes. Drain potatoes and place in a large mixing bowl.
  • Meanwhile, add bacon to a cold large skillet. Heat over medium heat and cook bacon until crisp, about 8 to 10 minutes. Remove bacon from grease and set aside, leaving grease in pan.
  • Add red onion to grease and cook 5 minutes until onions are soft. Whisk in vinegar, olive oil, sugar, mustard, salt, and pepper until heated through, 1 to 2 minutes.
Old Fashioned German Potato Salad

Sourdough in bread machine

Ingredients

SCALE1X2X3X

65% Hydration Dough – The “substantial” dough

  • 80g sourdough starter (2.1oz)
  • 460g strong white bread flour (16.2oz)
  • 15g unsalted butter (0.5oz)
  • 0.5 tsp sugar or a drizzle of honey
  • 1.75 tsp salt
  • 285ml water (9.6 fl oz)

75% Hydration Dough – The “lighter” dough

  • 80g sourdough starter (2.1oz)
  • 460g strong white bread flour (16.2oz)
  • 15g unsalted butter (0.5oz)
  • 0.5 tsp sugar or a drizzle of honey
  • 1.75 tsp salt
  • 335g water (11.3 fl oz)
  1. In your bread machine basket, pour in your sourdough starter then the flour
  2. Add in the sugar/honey, salt and the butter
  3. Pour in your water around the edges of the baking basket
  4. Hit the Sourdough Button on my machine

This one was pretty good for sandwich bread. Regular method is way better, but time consuming.

Bread machine sourdough bread recipe

GF Blueberry Muffins

  • 2 cups Bob’s Red Mill 1-to1 Baking Flour* (9 3/4 ounces / 275 grams)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened (4 ounces/ 113 grams)
  • 3/4 cup granulated sugar (6 ounces/ 170 grams)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk (4 ounces / 150 grams)
  • 2 cups blueberries
  • 1/4 cup granulated sugar optional, for topping

Instructions

  1. Preheat oven to 350 degrees F. Lightly grease 15 muffins cups or line them with paper liners.
  2. Whisk together the flour blend with the baking powder and salt in a small bowl. Set aside.
  3. In a large bowl, combine butter and granulated sugar. Beat on medium-low speed until thick. With the beater still running, add the eggs. Beat until combined.
  4. Add the dry ingredients and mix on low speed. Mix until thick. Stop the mixer and add the milk and vanilla extract. Mix until a thick batter forms. 
  5. Gently fold in the blueberries with a rubber spatula.(If you are using frozen or cold blueberries, the batter will get VERY thick. This is totally normal.)
  6. Spoon batter into prepared muffin pans. Fill each cavity about 2/3 full. Top each muffin with about 1 teaspoon of granulated sugar. (The sugar topping is optional.)
  7. Bake until a cake tester inserted into the center of one of the muffins comes out clean, about 25 minutes.
  8. Allow muffins to cool in the pan for five minutes and then transfer to a wire rack to cool completely.
Gluten-Free Blueberry Muffins

GF Sourdough Discard Naan in Air Fryer

INGREDIENTS

  • 2 cups gf all purpose flour
  • 1/4 cup plain natural yogurt ( I use kefir instead)
  • 1/2 cup milk
  • 1 tsp baking powder
  • 1 cup sourdough discard

INSTRUCTIONS

  1. Mix together the yogurt, milk, and sourdough discard.
  2. Slowly add the flour and baking powder into the liquid mixture. I needed more gf flour. Add salt as well.
  3. Transfer the dough to a clean surface. Knead it for a few minutes.
  4. Divide the dough into eight balls. Spend a few minutes tucking the edges down to the base of each ball.
  5. Flatten each ball using a rolling pin. (I flattened each between parchment in tortilla press).
  6. Place dough and parchment into air fryer at 400 and let it cook a few minutes.
  7. Remove dough from parchment (parchment can burn, be careful) and continue to air fry until cooked through.
  8. Repeat with the remaining balls.