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

Instructions
  • 1 1/2 cups (300 g) sugar
  • 1/2 cup (113 g) butter
  • 1/2 teaspoon salt
  • 1 tsp vanilla
  • 3/4 cup (65 g) dark cocoa
  • 3 eggs
  • 1 1/2 cups (360 g) gluten-free sourdough starter
  • 1 teaspoon baking powder

Optional Add-Ins
  1. Preheat your oven to 350°F. Line muffin tin with silicone cups and lightly spray each with oil.
  2. Except for the sourdough starter, place all the ingredients in a blender or mixing bowl and mix for 2 minutes.
  3. Then add in the starter and mix for two more minutes. Remember that gluten-free dough and batter benefit from a longer mixing time.
  4. Finally, stir in nuts (if adding them).
  5. Pour a quarter cup of batter into each cup.
  6. Bake the brownies for 5 minutes, then pop a truffle onto the top of each and return to the oven for 13-15 more minutes.
  7. Remove from the oven, cool ten minutes.
  8. Serve warm if you want them molten, otherwise cool and serve anytime soon. 

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.