Making a Sourdough Starter!

Sourdough baking is an incredible baking adventure and it can begin in your kitchen today. It is an art and it is so rewarding to pull a crusty artisan or a soft sandwich loaf out of the oven. In the post we will begin in the very beginning of sourdough, starting with the first tablespoon of flour and water to make a starter. We will take you through the day by day steps to have a successful baking experience.

No-knead Sourdough Bread
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White Cake with Strawberry Cream Filling THM-S

Everyone loves to celebrate special occasions with beautiful decorated cakes. But so often those cakes are ladened with so much sugar and carbs. This cake used white navy beans as the base for the batter and is filled with Strawberry Cream Filling and frosted with Cream Cheese Frosting. It takes those special occasions to a new level. Don’t forget the Cake Batter Flavoring as it adds that a flavor that low-carb, sugar-free baked items are often lacking.

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Memphis Style Barbecue Sauce THM-FP

This tangy sweet barbecue sauce takes wings, pork, and ribs to a new level. Best of all, it isn’t filled with all kinds of sugar and corn syrup. I love this sauce and always keep it on hand for any kind of meat. I have even canned large amounts in the summertime using sauce from fresh tomatoes.

Memphis Style Barbecue Sauce THM-FP

  • 4 cups tomato sauce
  • 3/4 cup diced onions
  • 2 garlic cloves
  • 3/4 cup apple cider vinegar
  • 1/3 cup soy sauce
  • 4 tablespoons chili powder
  • 1 1/2 teaspoon white pepper
  • 2 tablespoon liquid smoke
  • 1 teaspoon chipotle chili pepper
  • 3/4 teaspoon salt
  • 1 tablespoon Black Strap Molasses
  • 1/4 – 1/2 cup THM Gentle Sweet or Brown Sugar Sweetener Substitute
  • 1 cup tomato paste

Blend together tomato sauce, onions, and garlic until smooth. Pour into a sauce pan. Add vinegar, soy sauce, seasonings, molasses, and sweetener. Simmer on medium-low heat for 1 hour. Whisk in tomato paste. Cool. This will keep for an extended time in the refrigerator.

*To get the smooth texture of bought sauce, blend the cooled sauce in your blender until smooth.

*If you would like it a bit thicker add a small amount of xanthan gum when you blend the sauce.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them. 

Trim Healthy Mama Store Gentle Sweet

Memphis Style Barbecue Sauce THM-FP

Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 32
Author Glenda Groff

Ingredients

  • 4 cups tomato sauce
  • 3/4 cup diced onions
  • 2 garlic cloves
  • 3/4 cup apple cider vinegar
  • 1/3 cup soy sauce
  • 4 tablespoons chili powder
  • 1 1/2 teaspoon white pepper
  • 2 tablespoon liquid smoke
  • 1 teaspoon chipotle chili pepper
  • 3/4 teaspoon salt
  • 1 tablespoon Black Strap Molasses
  • 1/4 – 1/2 cup THM Gentle Sweet or Brown Sugar Sweetener Substitute
  • 1 cup tomato paste

Instructions

  1. Blend together tomato sauce, onions, and garlic until smooth. POur into a sauce pan. Add vinegar, soy sauce, seasonings, molasses, and sweetener. Simmer on medium-low heat for 1 hour. Whisk in tomato paste. Cool. 
  2. *To get the smooth texture of bought sauce, blend the cooled sauce in your blender.
  3. *If you would like it a bit thicker add a small amount of xanthan gum when you blend the sauce. 

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. I do send small jars of mature sourdough starter at your request and I ask that you cover the cost of shipping/packing. PM me if you would like to receive a small jar of mature starter. You may also request a small jar of free sourdough starter with the purchase of a cookbook.   Buy It Now.

Insta-pot Baked Beans THM-E

I have come to love my Insta-pot, especially when it comes to cooking dried beans, meats, and rice. Our family likes baked beans but so many are filled of sugars and preservatives. This easy to make recipe uses dried navy beans for a very filling tasty side dish to a meal.

  • 6 cups dried navy beans
  • 1 1/2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cinnamon
  • 1 teaspoon smoked paprika
  • 2 teaspoons salt
  • 1/2 teaspoons black pepper
  • 2/3 cups Brown Sweetener Mix or THM Gentle Sweet
  • 1/4 cup prepared mustard , I used Stone Ground Mustard
  • 1 teaspoon Blackstrap Molasses
  • 1 teaspoon liquid smoke, otional
  • 3/4 teaspoon Maple or Brown Sugar Flavor Extract
  • 3 cups sugar-free ketchup or sugar-free barbecue sauce
  • 5 cups water

In an 8 quart Insta-Pot combine beans, spices, Sweetener, mustard, molasses, liquid smoke, extract, Ketchup or barbecue sauce, and water. Stir well. Place the lid on the Insta-Pot and set it to cook for 40 minutes. You can release the pressure or allow it to release on its on. 12-14 servings.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them. 

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Trim Healthy Mama Store Gentle Sweet Mineral Salt

Insta-Pot Baked Beans THM-E

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12
Author Glenda Groff

Ingredients

  • 6 cups dried navy beans
  • 1 1/2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cinnamon
  • 1 teaspoon smoked paprika
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 2/3 cup Brown Sweetener Mix or THM Gentle Sweet
  • 1/4 cup prepared mustard , I used Stone Ground Mustard
  • 1 teaspoon Blackstrap Molasses
  • 1 teaspoon liquid smoke, otional
  • 3/4 teaspoon Maple or Brown Sugar Flavor Extract
  • 3 cups sugar-free ketchup or barbecue sauce
  • 5 cups water

Instructions

  1. In an 8 quart Insta-Pot combine beans, spices, Sweetener, mustard, molasses, liquid smoke, extract, Ketchup and water. Stir well. Place the lid on the Insta-Pot and set it to cook for 40 minutes. You can release the pressure or allow it to release on its on. 12-14 servings.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. I will send a small jar of mature sourdough starter by request and I ask that you cover the cost of shipping/packing. PM me if you would like to receive a small jar of mature starter. You may also request a small jar of FREE sourdough starter with the purchase of a cookbook.   Buy It Now.

https://www.pinterest.com/pin/349451252335305005

Insta-Pot Taco Soup THM-E

Quick and easy meals — we all love them, don’t we? Mondays are hectic days for me as a mother of eight. My laundry room usually has this enormous mound of dirty wash waiting for my attention. Our family has come to expect simple meals and this is one of my favorites. Everything can be done in the Insta-Pot and all I need to do is add cornbread or a salad to finish out the meal. Any leftovers are saved for lunches the next day.

Taco Souop (1)

Insta-Pot Taco Soup THM-E

  • 2 pounds lean ground turkey
  • 2 cups diced onions
  • 1 quart fat-free beef broth
  • 4 cups diced tomatoes
  • 2 cups sugar-free barbecue sauce or ketchup
  • 2 cups water
  • 2 cups dry uncooked pinto beans
  • 3 tablespoons taco seasoning—I use my homemade mix
  • 1/2 cup Brown Sugar Sweetener Substitute or THM Gentle Sweet
  • 2 cups sweet corn
  • 1 diced seeded jalapeno
  • baked corn chips, shredded cheese, sour cream of Greek Yogurt

In an 8 quart Insta-pot using the saute button, brown meat and onions for 5 minutes. Add broth, tomatoes, barbecue sauce, water, pinto beans, and taco seasoning. Pressure cook for 50 minutes. Release pressure and add sweetener, corn, and jalapeno. Allow to set for 5 minutes before serving. 16 servings. Serve with baked corn chips and Greek Yogurt for a THM E meal. Shredded cheese and sour cream can be added for a THM XO.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them. 

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Insta-Pot Taco Soup THM-E

Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 16
Author Glenda Groff

Ingredients

  • 2 pound lean ground turkey
  • 2 cups diced onions
  • 1 quart fat-free beef broth
  • 4 cups diced tomatoes
  • 2 cups sugar-free barbecue sauce or ketchup
  • 2 cups water
  • 2 cups dry uncooked pinto beans
  • 3 tablespoons taco seasoning
  • 1/2 cup Brown Sugar Sweetener Substitute or THM Gentle Sweet
  • 2 cups sweet corn
  • 1 diced seeded jalapeno
  • baked corn chips, shredded cheese, sour cream of Greek Yogurt

Instructions

  1. In an 8 quart Insta-pot using the saute button, brown meat and onions for 5 minutes. Add broth, tomatoes, barbecue sauce, water, pinto beans, and taco seasoning. Pressure cook for 50 minutes. Release pressure and add sweetener, corn, and jalapeno. Serve with baked corn chips and Greek Yogurt for a THM E meal. Shredded cheese and sour cream can be added for a THM XO. 

  2. This soup freezes very well.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. I do send small jars of mature sourdough starter at your request and I ask that you cover the cost of shipping/packing. PM me if you would like to receive a small jar of mature starter. You may also request a small jar of free sourdough starter with the purchase of a cookbook.   Buy It Now.

taco soup (1)

No-knead Whole Wheat Sourdough Bread THM-E

Sourdough bread is so fascinating to me. I love to experiment with different ways, methods, and with my large family, they eat it right up. This method is very easy and the gluten is developed by the stretch and folds. It is a simple recipe that only uses 5 ingredients and is just stirred together using a large spatula or spoon. I found my clay baker at a thrift store for just a few dollars and I love it.

No-Knead Whole Wheat Sourdough Bread THM-E

In a large mixing bowl, stir all ingredients together until combined. You will have a rough, sticky dough. Cover and allow it to rise for 1 hour. Remove lid and gently pick up one side of the dough, fold it in half. Repeat with all four sides of dough. Cover and allow to rise for another hour. Repeat 2 more times for a total of 4 folding times. Cover and place in the refrigerator for 12 hours. Remove dough from the refrigerator. Fold dough in 3rds, pinching the dough together to seal the edges. Turn dough and fold in 3rds, pinching to seal edges. Line the bottom of the clay baker with parchment paper or foil. Place loaf seam side down in a clay baker. Cover. Allow loaf to warm to room temperature for 2 hours. Preheat oven to 450 degrees F. Remove the lid from the baker and fill with water. Allow the water to soak the lid for 10 minutes. Slash the loaf with a sharp knife. Empty the water from the lid and place it on the clay baker. Place the covered baker into the hot oven. Set the timer for 35 minutes. Reduce oven temperature to 400 degrees. Remove the lid and bake for an additional 12-15 minutes. Remove clay baker from oven. Remove loaf to a wire rack to cool. 12-14 slices.

2 slices of bread are considered an E category and 1 slice an S-helper under THM guidelines.

no knead 10

Dough stirred together with a large spatula
Stretch and folds result is a silky smooth dough and develops the gluten.
Stretched and folded for the last time and ready to place into the fridge.
The dough has doubled in size while it was in the fridge for 12 hours.

I found my clay baker at a thrift store for just a few dollars. I love it.

Covered Clay Baker
After a 2 hours proof on the countertop at room temperature, the dough is slashed and ready to be placed in the hot oven. I love my serrated Princess House Bread knife to slash bread. It works great. 
This is what I found when I opened the lid after the bread at baked for 35 minutes at 450 degrees F.

If you would like helpful tips on taking care of your starter; this article may be of interest to you…Sourdough Starter.

This article explains what flours can be used and why they are used in sourdough bread. 

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them. I love the spatulas to mix my sourdough starter and no-knead bread dough..

I love my Princess House Fantasia Bowls with lids to use when making sourdough bread. Also, after using many kinds of knives, I am sold on the Princess House serrated bread knife. It is awesome!! My friend Kirsten is a great person to contact for Princess House. www.princesshouse.com/Kbrubaker

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No-Knead Whole Wheat Sourdough Bread THM-E

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 47 minutes
Total Time 57 minutes
Servings 12
Author Glenda Groff

Ingredients

  • 1 1/4 cups active sourdough starter
  • 1 1/2 cups water
  • 3 cups White Whole Wheat Flour
  • 1 teaspoon salt
  • 2 tablespoons vital wheat gluten

Instructions

  1. In a large mixing bowl, stir all ingredients together until combined. You will have a rough, sticky dough. Cover and allow it to rise for 1 hour. Remove lid and gently pick up one side of the dough, fold it in half. Repeat with all four sides of dough. Cover and allow to rise for another hour. Repeat 2 more times for a total of 4 folding times. Cover and place in the refrigerator for 12 hours. Remove dough from the refrigerator. Fold dough in 3rds, pinching the dough together to seal the edges. Turn dough and fold in 3rds, pinching to seal edges. Line the bottom of the clay baker with parchment paper or foil. Place loaf seam side down in a clay baker. Cover. Allow loaf to warm to room temperature for 2 hours. Preheat oven to 450 degrees F. Remove the lid from the baker and fill with water. Allow the water to soak the lid for 10 minutes. Slash the loaf with a sharp knife. Empty the water from the lid and place it on the clay baker. Place the covered baker into the hot oven. Set the timer for 35 minutes. Reduce oven temperature to 400 degrees. Remove the lid and bake for an additional 12-15 minutes. Remove clay baker from oven. Remove loaf to a wire rack to cool. 12-14 slices.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. I do send small jars of mature sourdough starter at your request and I ask that you cover the cost of shipping/packing. PM me if you would like to receive a small jar of mature starter. You may also request a small jar of free sourdough starter with the purchase of a cookbook.   Buy It Now.

No-knead Rye Sourdough Bread and No-knead White Wheat Sourdough Bread.


 

Crab Stuffed Mushrooms THM-S

These Crab Stuffed Mushroom are great for parties, get-together, or just when you want something special. I cut these in quarters or if you prefer individual servings you can use button mushroom. Our family can never get enough of mushrooms and made this way they are incredible.

Crab Stuffed Mushrooms THM -S

  • 5 Portabella Mushrooms
  • 1 teaspoon garlic powder
  • 2 tablespoons THM Baking Blend
  • 1/2 cup shredded cheddar cheese, divided
  • 1 tablespoon mayonnaise
  • 9 ounces crab meat
  • parsley and Old Bay Seasoning

Remove the stem from the mushroom caps. Place mushroom caps in a baking dish. Combine garlic powder, baking blend, 1/4 cup shredded cheese, mayo and crab meat. Spoon into mushrooms caps. Sprinkle with remaining cheese, parsley and Old Bay Seasoning. Bake at 375 degrees F. for 12-15 minutes. Serves 10.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.

Amazon

Crab Stuffed Mushrooms THM-S

Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 10
Author Glenda Grofff

Ingredients

  • 5 Portabella Mushrooms
  • 1 teaspoon garlic powder
  • 2 tablespoons THM Baking Blend
  • 1/2 cup shredded cheddar cheese divided
  • 1 tablespoon mayonnaise
  • 9 ounces crab meat
  • parsley and Old Bay Seasoning

Instructions

Remove the stem from the mushroom caps. Place mushroom caps in a baking dish. Combine garlic powder, baking blend, 1/4 cup shredded cheese, mayo and crab meat. Spoon into mushrooms caps. Sprinkle with remaining cheese, parsley and Old Bay Seasoning. Bake at 375 degrees F. for 12-15 minutes. Cut into quarters before serving. Serves 10.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.

Ham Vegetable Soup THM-FP

Blustery winter days call for steaming bowls of soup. This recipe is a lighter version and a Fuel Pull. You can pair it with a slice or two of Whole Wheat Sourdough bread for an E meal or with a low-carb cheese quesadilla for an S meal. I cooked the ham stock from the leftover Christmas Ham using my Insta-pot which was quick and so easy. I hope you enjoy it as much as I do.

Ham Vegetable Soup THM-FP

  • 8 cups fat-free ham broth
  • 2 cups finely chopped onion
  • 2 cups finely chopped celery
  • 1 cup riced cauliflower
  • 1/3 cup carrots
  • 3 cups green beans
  • 2 packs-14 ounces THM noodles
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 Tablespoons unflavored gelatin
  • 1/2 teaspoon garlic powder
  • 8 ounces cubed fat-free ham

Combine broth and vegetables in a 6 quart kettle. Bring to a boil. Drain THM noodles and rinse well. Add to kettle along with spices. Simmer for 30 minutes over medium heat. 8 2-cups servings

*I cook a ham bone in my Insta-Pot for 45 minutes. The broth is than strained and refrigerated. Skim all the fat of the broth before using.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.

Amazon 

                  

Trim Healthy Mama Store THM Mineral Salt THM Noodles Angel Hair 

Ham Vegetable Soup THM-FP

Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8
Author Glenda Groff

Ingredients

  • 8 cups fat-free ham broth
  • 2 cups finely chopped onion
  • 2 cups finely chopped celery
  • 1 cup riced cauliflower
  • 1/3 cup carrots
  • 3 cups green beans
  • 2 packs-14 ounces THM noodles
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 Tablespoons unflavored gelatin
  • 1/2 teaspoon garlic powder
  • 8 ounces cubed fat-free ham

Instructions

  1. Combine broth and vegetables in a 6 quart kettle. Bring to a boil. Drain THM noodles and rinse well. Add to kettle along with spices. Simmer for 30 minutes over medium heat. 8 2-cups servings
  2. *I cook a ham bone in my Insta-Pot for 45 minutes. The broth is than strained and refrigerated. Skim all the fat of the broth before using.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.