Sourdough Flat-breads THM-E

Soft, chewy Sourdough Flat-breads–have you ever looked at them at a restaurant or store and wish you could have one?  You can! These are one of the easiest breads to make.  Sourdough Flat-breads do not need a mature starter because you do not need the high rise as you do with a loaf of bread.  You can make them with a starter that is a week old. If you see your bread dough isn’t rising properly as it should, you can save it by making flatbreads. Honey Oat Sourdough BreadMulti-Grain Sourdough Bread, Soft Rye Sourdough Bread, and Tomato Basil Sourdough Bread recipes can be used to make flatbreads. The dough can be mixed and kept in the refrigerator for up to 4 days, making the flatbreads as you need them. This Tomato Basil Dough was in the fridge for 24 hours. I removed enough to make 1 flatbread for lunch. 

Sourdough Flat-breads THM-E

Preheat a griddle over medium-high heat for 3-4 minutes.  Take an egg size piece of sourdough. With a rolling pin, roll dough into a rectangle that is 1/8 inch thick. Lightly spray the griddle with cooking spray. Lay the dough  on the hot griddle, stretching as needed. Fry until the edges start to look like they are baked. 

Flip the flatbread to cook the other side.

 

If you are using Honey Oat Sourdough recipe the flatbread will be lightly browned when you flip it.  With the Tomato Basil Sourdough you will not see browning as quick. Repeat making as many flat-breads as desired. One flatbread is an THM-E serving.

The Tomato Basil Flatbread pictured at the top had a Tuna Patty,  Chipotle Sandwich Sauce, lettuce, onions and tomatoes for an E meal with Sweet Garlic Dill Pickles as a side.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Below are a few of my favorites listed under the affiliate store I purchase them.

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You will find many more sourdough 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.

  

 

 

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Pumpkin Sourdough Cinnamon Rolls THM-crossover

Cool, crisp mornings warn us that fall is rapidly approaching. Pumpkins, gourds, hay bales, and  corn-shocks can be found at little roadside stands on our quiet country back roads. Neck Pumpkins are a favorite of mine for baking with their orange meaty flesh. Pureed pumpkin add a delightful twist to these cinnamon rolls and Brown Butter Frosting takes it over the top.

This post does contain affiliate links with the products I love to use. If you purchase items through these links, I receive a small commission but your price doesn’t change. 

Pumpkin Sourdough Cinnamon Rolls  THM – XO

Cinnamon roll dough:

Cinnamon mixture:

  • 1 ½ teaspoons cinnamon
  • 2/3 cup erythritol
  • 5 tiny spoons THM Stevia
  • 2 drops Maple flavoring
  • ½ teaspoon Blackstrap Molasses
  • 2 tablespoons melted butter

Brown Butter Frosting:

In mixer bowl combine almond milk, starter, pumpkin, egg, and honey.  Add 2 cups flour and dough enhancer. Mix for 2 minutes. Add remaining flour in 1/4 cups increments until dough pulls away from the sides of the bowl. Mix well. Let rest 20 minutes. Add salt and knead 8-9 minutes. Place in a greased bowl and cover with a lid. Let rise 4 hours and then refrigerate 3 days***. Sprinkle baking soda over dough and knead in. Dust a surface with sprouted wheat flour and press cold dough into a large rectangle with floured hands. Brush with butter and sprinkle very generously with cinnamon mixture. Roll into a long jelly roll. Cut the cinnamon rolls using a piece of heavy sewing thread—slide the thread under the roll and pull the ends across each other. Place on baking pans, cover, and allow to rise until doubled. Bake at 350 degrees F. for 16-18 minutes or until very lightly browned. Cool completely. In mixer bowl combine butter and cream cheese. Whip until smooth and well combined. Add sweetener, Stevia drops, and cream. Whip until fluffy, about 2 minutes. Frost cinnamon rolls.  20 rolls.

*Do not allow the cinnamon dough to come to room temperature when rolling them out. I have melted butter and the cinnamon mixture ready before I remove the dough from the fridge. Cold dough works the best as you need very little flour when rolling them out.

**Slightly more flour may be needed if your starter is thinner.

***This recipe is styled after Gwen’s Nest Bread which use 1/3 white flour and allows it to ferment for 3 days in the fridge.

This post does contain affiliate links with the products I love to use. If you purchase items through these links, I receive a small commission but your price doesn’t change. Below are a few of my favorites listed under the affiliate store I purchase them. 

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Trim Healthy Mama Store THM Stevia,   THM Gentle Sweet

Pumpkin Sourdough Cinnamon Rolls  THM - XO

Servings 20
Author Glenda Groff

Ingredients

Cinnamon roll dough:

  • 1/2 cup almond milk
  • 1 cup sourdough starter
  • 1 cup pureed butternut squash or pumpkin
  • 1 egg
  • ¼ cup butter
  • 2 tablespoons honey
  • 1 teaspoon pumpkin pie spice
  • 1 tablespoon dough enhancer
  • 2 ½ cups white whole wheat flour*
  • ¾ cup white flour**
  • 1 teaspoon salt
  • 1 teaspoon baking soda

Cinnamon mixture:

  • 1 ½ teaspoons cinnamon
  • 2/3 cup erythritol
  • 5 tiny spoons THM Stevia
  • 2 drops Maple flavoring
  • ½ teaspoon Blackstrap Molasses
  • 2 tablespoons melted butter

Brown Butter Frosting:

  • 6 tablespoons butter browned and cooled
  • 6 ounces cream cheese
  • 1/4 cup THM Gentle Sweet or Brown Sugar Sweetener Substitute
  • 6-8 drops SweetLeaf Vanilla Creme Stevia Drops
  • 2/3 cup whipping cream

Instructions

  1. In mixer bowl combine almond milk, starter, pumpkin, egg, and honey.  Add 2 cups flour and dough enhancer. Mix for 2 minutes. Add remaining flour in 1/4 cups increments until dough pulls away from the sides of the bowl. Mix well. Let rest 20 minutes. Add salt and knead 8-9 minutes. Place in a greased bowl and cover with a lid. Let rise 4 hours and then refrigerate 3 days***. Sprinkle baking soda over dough and knead in. Dust a surface with sprouted wheat flour and press cold dough into a large rectangle with floured hands. Brush with butter and sprinkle very generously with cinnamon mixture. Roll into a long jelly roll. Cut the cinnamon rolls using a piece of heavy sewing thread---slide the thread under the roll and pull the ends across each other. Place on baking pans, cover, and allow to rise until doubled. Bake at 350 degrees F. for 16-18 minutes or until very lightly browned. Cool completely. In mixer bowl combine butter and cream cheese. Whip until smooth and well combined. Add sweetener, Stevia drops, and cream. Whip until fluffy, about 2 minutes. Frost cinnamon rolls.  20 rolls.

Recipe Notes

*Do not allow the cinnamon dough to come to room temperature when rolling them out. I have melted butter and the cinnamon mixture ready before I remove the dough from the fridge. Cold dough works the best as you need very little flour when rolling them out.

**Slightly more flour may be needed if your starter is thinner.

***This recipe is styled after Gwen's Nest Bread which use 1/3 white flour and allows it to ferment for 3 days in the fridge.

You will find many more sourdough 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.

 

Oat Sourdough Pancakes THM-E

One of the easiest sourdough  recipes to make is pancakes. Our family always enjoyed Oatmeal Pancakes and these have become a favorite. It is so easy to stir the batter together the day before and refrigerate it overnight. The next morning add the remaining ingredients and you are all set to go. 

This post does contain affiliate links with the products I love to use. I receive a small commission but your price does not change

Oat Sourdough Pancakes 

Mix, cover, and allow to ferment overnight or at least 7 hours*.

Add:

Mix until all ingredients are combined. Drop by 1/4 cup full unto a hot griddle. When bubbles appear in the pancake, flip and fry over side. 16 pancakes.*

Serve with fruits sauces or with pure maple syrup for growing children and those not needing to maintain weight.

*I allow the pancake batter to set at room temp for 4 hours. I then refrigerate it overnight or 10 hours longer.

If you purchase items through these links, I receive a small commission but your price doesn’t change. 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

Oat Sourdough Pancakes

Prep Time 8 minutes
Cook Time 10 minutes
Total Time 18 minutes
Servings 8
Author Glenda Groff

Ingredients

  • 1 1/2 cups white whole wheat flour
  • 1 3/4 cups water
  • 1 1/2 cups sourdough starter, unfed will work
  • Mix, cover, and allow to ferment 8 hours or overnight

Add:

  • 1 cup rolled oats, ground in blender
  • 3 large egg whites beaten
  • 2 tablespoons butter, melted
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon Mineral salt
  • 1 tablespoon THM Gentle Sweet
  • 1 teaspoon vinegar

Instructions

  1. Mix until all ingredients are combined. Drop by 1/4 cup full unto a hot griddle. When bubbles appear in the pancake, flip and fry until browned. 16 pancakes.*


Serve with fruits sauces or with pure maple syrup for growing children and those not needing to maintain weight.

You will find many more sourdough recipes and instructions on caring for your starter 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.

Items pictured above are all made with sourdough starter.

pancakes 2 25

 

 

Honey Oat Sourdough Bread–single loaf recipe THM-E

Honey Oat Sourdough Bread is a favorite in our family and the most popular post on my blog. The previous recipe for 5 loaves was made with our large family in mind. I have downsized the recipe for just one loaf of bread which is easily mixed in a Kitchen Aid Mixer or Bread Machine. It doesn’t work to use a Bread Machine mix/bake cycle because of the fermenting time. This recipe will make a 1 1/2 pound loaf with all the tasty goodness of the previous recipe.

This post does contain affiliate links with the products I love to use. I receive a small commission but your price does not change.

Honey Oat Sourdough Bread

In mixer bowl combine starter, water, oil, honey, dough enhancer, lecithin, oat flour, and 1 cup white whole wheat flour. Mix until well combined. Add remaining flour in 1/4 cup increments until dough begins to pulls away from the sides of the bowl but is still slightly tacky. Allow your dough rest for 20 minutes. Add salt.  Knead for 5-7 minutes or until the dough window panes. Lightly grease a bowl with a lid. Place dough into a greased bowl turning it to coat with oil. Cover with a lid and allow dough to proof for 5-6 hours. Shape into a loaf and place into well greased bread pan. Cover the bread pan with greased plastic wrap. Allow to rise for 1-2 hours or until 3/4 proofed. Wet the blade of a sharp knife and slash across the top of the loaf. Bake in an oven pre-heated to 350 degrees F. for 27-30 minutes. Cool. 1 loaf 12-14 slices.

This is a THM-E fuel category–there is a small amount of oil in the bread but will only be about 1/12th of a teaspoon per slice. The small amount of honey will be eaten up by the fermenting.

Here are a few pictures with the step by step process. 

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I knead the bread dough until it window panes or when you stretch a walnut size piece that you can see light through it and it doesn’t tear. 

Dough has been kneaded and is ready to  be placed in a bowl to ferment/proof. This is in a 6 quart Kitchen Aid Mixer Bowl.

Dough ready to proof for 5-6 hours.

Dough doubled in size and ready to shape into a loaf.

Dough shaped into a loaf for the second rise.

Fully proofed and ready to be slashed.

Slashed and ready for the oven. 

If you purchase items through these links, I receive a small commission but your price doesn’t change. Below are a few of my favorites listed under the affiliate store I purchase them.

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If you don’t have a mixer and are considering one–this is my favorite for making 1-2 loaves of bread. I have my Kitchen Aid for 25 years and it is still going strong. I do prefer my Bosch for kneading dough and I usually make 5 loaves with it.

                                                            

Trim Healthy Mama Store THM Lethicin  

Honey Oat Sourdough Bread -- single loaf THM-E


Servings 12

Ingredients

  • 1 1/4 cups sourdough starter active
  • 3/4 cup water
  • 1 teaspoon oil
  • 1/2 teaspoon honey
  • 1 tablespoon dough enhancer or vital wheat gluten
  • 1/2 tablespoon THM lecithin
  • 1/3 cup oat flour
  • 1 3/4-2 cups white whole wheat flour
  • 1/2 teaspoon salt

Instructions

  1.  In mixer bowl combine starter, water, oil, honey, dough enhancer, lecithin, oat flour, and 1 cup white whole wheat flour. Mix until well combined. Add remaining flour in 1/4 cup increments until dough begins to pulls away from the sides of the bowl but is still slightly tacky. Allow your dough rest for 20 minutes. Add salt and knead for 5-7 minutes or until the dough window panes. Put into a greased bowl turning dough to coat with oil. Cover with a lid and allow dough to proof for 5-6 hours. Shape into a loaf and place into well greased bread pan. Cover the bread pan with greased plastic wrap. Allow to rise for 1-2 hours or until 3/4 proofed. Wet the blade of a sharp knife and slash across the top of the loaf. Bake in an oven pre-heated to 350 degrees F. for 27-30 minutes. Cool. 1 loaf 12-14 slices

You will find a full chapter of Sourdough introduction and troubleshooting and 40+ recipes using Sourdough starter 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

Understanding Sourdough Bread – THM E

 Bread baking has always fascinated me every since I helped my Old Order Mennonite grandma bake bread at a young age. I have fond memories of kneading bread dough in her old metal dishpan. After baking most of our bread and any kind of yeast dough you can imagine for the last 30+ years, I ventured into the Sourdough world and I love it.  Fermenting the dough for 7 hours or longer breaks down the phytic acid in the grain making it so much easier for our bodies to digest. Have you ever wonder why certain ingredients are in bread, why they are necessary, and why certain flours are used? I will try to explain why I use the items I do in my recipes. There are 40+ recipes using sourdough starter, detailed instructions on feeding your starter, and troubleshooting tips in the 600 page spiral bound Around the Family Table Cookbook.

This post does have affiliate links with the products I love to use. 3 breads 25

White Whole Wheat Flour — White whole grain flour is made from hard white spring wheat, is lighter in color, and taste than regular whole grain flour. It has a 13% protein content. This is my preferred flour when baking sourdough bread. It comes in various names such as Golden 86, Prairie Gold, etc. I buy 50 pound bag of Prairie Gold White Wheat Flour from our local grocery store. Under Trim Healthy Mama guidelines this flour can only be used with sourdough starter as the starter ferments the grain making it easier for our bodies to digest or it can be used in Gwen’s Nest Bread which is fermented for 3 days in the refrigerator.

White Whole Wheat Pastry Flour — Pastry flour is made from soft white spring wheat and will have less gluten which makes it perfect for biscuits, pancakes, waffles, etc. This flour WILL NOT make a nice loaf of bread as it does not have the needed gluten required to raise a loaf of bread. I love using this flour to make soft, flaky sourdough biscuits. Under Trim Healthy Mama E guidelines this flour can only be used with sourdough starter as the starter ferments the grain making it easier for our bodies to digest.

Whole Wheat Flour — This flour is made from hard red winter wheat and has the classic whole wheat flavor. It has 14% protein content and is America’s top selling whole wheat flour. This flour does make a darker loaf than the white whole grain flour. I prefer to mix this flour with white whole grain flour when make 100% whole wheat bread as it is stronger in taste. Under Trim Healthy Mama E guidelines this flour can only be used with sourdough starter as the starter ferments the dough making it easier for our bodies to digest or it can be used in Gwen’s Nest Bread which is fermented for 3 days in the refrigerator.

 

King Arthur Bread Flour — This is the best flour I have found to feed sourdough starter and the only one I will use.  Bread flour is much higher in gluten than regular flour. Adequate gluten is needed to get an sufficient rise in bread loaves. When bread flour is mixed with liquid, the gluten swells to form a network of  strands and this forms the structure of bread loaf. The gluten can be seen in the elasticity of the dough. 100% Whole grain bread will need extra gluten to get an adequate rise simply because whole grain flour is heavier with the bran in it. Using white flour for the starter will give you about 1 1/3  teaspoon of flour per slice of bread in the recipes on this blog.

Rye Flour — I love rye bread and this is my favorite flour to use. Rye flour is much low in gluten and the gluten it does contain in lower in quality. So it is best to combine rye flour with wheat flour it you want an adequate rise with your bread.  Bread made with mostly rye flour will be very dense with much smaller holes than wheat bread. Rye does contain more free sugar than wheat flours so it will ferment and sour much faster.  When mixing bread dough with a high percentage of rye flour it will requires less mixing/kneading time because it is simply a more fragile flour than wheat.

Oat Flour —  The addition of oat flour to bread dough gives it a soft chewy texture. Oat flour has very little gluten so you cannot add a large amount. The more oat flour you add the more dense and crumbly your bread will be. Oat flour added to pancakes, waffles, English muffins add a wonderful texture. It does not need to be fermented by THM E guidelines so it can be used to rolled out biscuits, noodles, cinnamon rolls,  etc when extra flour is needed just before baking.

Sourdough Starter — 
Sourdough Introduction 2 This is the most important item in your sourdough bread.  A mature starter is a must when baking bread. I prefer a thick starter as you can see from the picture. It gives a much better loaf of bread and doesn’t get sour as quickly. I do not recommend starting your own starter unless you have months to feed it to get it mature enough to raise 100% whole grain bread. I bought a dried packet of sourdough starter and it took 3 months of constant feeding to have it mature enough to get a decent rise with 100% whole grain bread. You can read more about  Sourdough Starter  at this link.   King Arthur Flour does have a good sourdough starter to purchase.  I will also send a small jar of starter at your request for the cost of shipping/packing or if you order Around the Family Table Cookbook it will included free of charge. You do need to request it when you place your order. I love to use my Pampered Chef  measuring bowl to store my starter. I can see at a glance how much I have and how much I will need to feed it.

Honey — I use raw honey to give just a bit of sugar for the bacteria in the starter to feed on. You can reduce the amount of honey in my recipes but I have found this amount works great. There is less than 1/4 teaspoon per slice of bread.

Olive Oil/Butter/Coconut Oil — Fats in bread will help it to stay fresh longer and it will not dry out as quickly. Oil will also keep the strands of gluten shorter resulting in a finer textured loaf. You can reduce the amount of oil in my recipes but I have found this amount works great in keeping the bread fresh for a number of days. There is less than 1/4 teaspoon per slice of bread.

                                                    
Dough Enhancer/Vital wheat Gluten — When you are baking 100% whole grain bread you will need added gluten to assist in the rise. Whole grain flours have bran in them which makes it more difficult to work with. Gluten proteins need to work together to form elastic strands that form a strong mesh. That is what gives your structure in bread. Bran particles in whole wheat flour present a physical barrier to the strands of gluten coming together to form this structure.  Adequate mixing/kneading does help. As your dough is rising the gluten mesh forms and traps air but only the gluten stretches; the bran cannot. The bran particles can cause the gluten mesh to tear and become leaky. That is why it often is difficult to get an adequate rise with whole grain bread. Adding dough enhancer or vital wheat gluten does help with this although  you can make a soft, light whole grain bread without it with experience.

                                   

Lethicin —  Lecithin is an emulsifier which helps other ingredients mix more easily and remained mixed. It will also extend the shelf life of bread. You can make bread without it but you may want to freeze the bread if you will not be using it within a day or two.  Trim Healthy Mama Lethicin is a favorite to use.

Salt — You may wonder why I add salt 20 minutes after mixing the bread dough. Salt can inhibit the flour from absorbing water. Whole grain flour takes longer absorb moisture. than regular white flour.  When salt and yeast compete for water, salt will win. Salt slows down fermentation and enzyme activity in the bread dough. It also, plays an important part in tightening the gluten structure in the bread dough adding needed strength to the it.   Trim Healthy Mama Mineral Salt is a high quality salt to use.

Year ago I was given a Bosch Mixer  which I love. I have used it to make 1000’s of loaves of bread and it still works great. They are a wonderful investment for your kitchen and a great time-saver when kneading bread.  Sourdough isn’t as difficult as it sounds and with experience you will soon be making incredible tasty food.  I do keep my starter in the fridge and only get it out when I want to make something. I love to mix biscuit, cinnamon rolls, and pasta and store it in the fridge for 3-5 days until I have time to make them. The cold dough handles wonderful and you get a very nice fermentation period.

Does this bread work for the THM plan? This bread is considered to be an E fuel. You will need to be sure you don’t overdue the fats as each bread slice has 1/4 teaspoon of fat in it.

Why don’t you need to use sprouted flour? Sprouted flour already has the phytic acid broken done by the sprouting. Using sprouted flour with sourdough starter will break down the flour even further result in an unstable loaf that will not rise properly. It is also a more costly flour so save it to use in sprouted bread where you use yeast as a leavening agent.

Can I use yeast in sourdough bread? You can use yeast in sourdough bread but you do need to make sure you get the full 7-8 hours of fermenting time before you bake the bread for it to be on plan.

Can I refrigerate my sourdough and bake it another day? Yes, you can. The fermenting time must be double when you refrigerate the dough to get the fermentation you need.

When you discover sourdough baking, it opens a new world. Anything made with yeast can be made with sourdough starter. PicMonkey Collage sourdough

Sourdough Biscuits THM–Crossover

Delicious soft Sourdough Biscuits add that special touch to a meal. These are a THM crossover because they contain both carbs (wheat flour) and fats (butter). I brushed these biscuits with melted garlic butter to mimic Red Lobster Biscuits. This biscuit dough  can be mixed several days in advance and kept in the fridge. In fact, I prefer working with cold dough as it handles much better.

This post does contain affiliate links with the products I love to use. I receive a small commission but your price does not change.biscuits

Sourdough Biscuits

  • 2 ¼ cups white whole wheat flour, I used Arrowhead Mills Pastry Flour***
  • 6 tablespoons butter, room temperature
  • 1 cup almond milk
  • 2/3 cup sourdough starter
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Combine whole wheat flour and butter in a mixer bowl. Mix until crumbly. Add milk and sourdough starter. Mix well. Place in a bowl, cover tightly and refrigerate for 24 hours. Remove from refrigerator. *Sprinkle baking powder, salt, and baking soda on biscuit dough. Knead until thoroughly mixed. **Press dough out ½ inch thick, fold in thirds, press out again, repeat from * twice. Cut with a biscuit cutter and place on a baking sheet. Bake at 425 degree for 20 minutes or until lightly browned. Biscuits baked on a stoneware pan are incredible.

*An easy way to sprinkle on the baking powder mixture is to put it in a Pampered Chef Shaker.

**When you fold the dough multiple times you will get flaky layered biscuits.

***I used Arrowhead Mills Pastry flour which is made from soft white spring wheat berries. It has less gluten and makes wonderful biscuits. It is 100% whole grain flour.

For Red Lobster Biscuits: 1/2 cup finely shredded cheddar cheese maybe kneaded in the dough along with the baking powder mixture. Melt 3 tablespoons butter. Add 1 teaspoon garlic powder and 2 teaspoons parsley. Brush over biscuits when removed from oven.

Here are a few of my favorite item when making biscuits. If you purchase items through these links, I receive a small commission but your price doesn’t change.

Amazon 

               

Sourdough Biscuits THM-Crossover

Servings 12
Author Glenda Groff

Ingredients

  • 2 1/4 cups white whole wheat pastry flour
  • 6 tablespoons butter
  • 1 cup almond milk
  • 2/3 cup sourdough starter
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions

  1. Combine whole wheat flour and butter in a mixer bowl. Mix until crumbly. Add milk and sourdough starter. Mix well. Place in a bowl, cover tightly and refrigerate for 24 hours. Remove from refrigerator. *Sprinkle baking powder, salt, and baking soda on biscuit dough. Knead until thoroughly mixed. **Press dough out ½ inch thick, fold in thirds, press out again, repeat from * twice. Cut with a biscuit cutter and place on a baking sheet. Bake at 425 degree for 20 minutes or until lightly browned.


*An easy way to sprinkle on the baking powder mixture is to put it in a Pampered Chef Shaker.

**When you fold the dough multiple times you will get flaky layered biscuits.

***I used Arrowhead Mills Pastry flour which is made from soft white spring wheat berries. It has less gluten and makes wonderful biscuits. It is 100% whole grain flour.

For Red Lobster Biscuits: 1/2 cup finely shredded cheddar cheese maybe kneaded in the dough along with the baking powder mixture. Melt 3 tablespoons butter. Add 1 teaspoon garlic powder and 2 teaspoons parsley. Brush over biscuits when removed from oven.

You can find many more sourdough 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.

PicMonkey Collage sourdough

 

 

Sourdough Cinnamon Roll THM xo

Do you want a tasty guilt-free cinnamon roll with your morning coffee? Here is a sugar-free sourdough one that I make for special occasions. These are a crossover–meaning they have both carbs and fats in them. They do take planning ahead as they ferment in the fridge for 3 days before baking. I did add yeast to the dough to give the more traditional cinnamon roll taste. The sourdough starter ferments the dough making it “on plan” and the yeast helps with the rise and taste. cinnamon roll 25

Sourdough Cinnamon Rolls—3 day ferment

  • 2 cups active sourdough starter
  • 1 1/4 cups water
  • 2 eggs
  • 1/2 cup butter, melted
  • 1/4 cup honey
  • 1 teaspoon vanilla
  • 1 tablespoon dough enhancer
  • 1 cup King Arthur Bread Flour
  • 4 1/2 cups white whole wheat flour–Prairie Gold, Golden 86, etc
  • 2 teaspoons salt
  • 1 teaspoon baking soda, optional*
  • 1 tablespoon Instant yeast—this helps them taste like the “normal” ones and assist in the rise when baking
  • sprouted flour for rolling out dough

Cinnamon Mixture

  • 1 1/2 teaspoons cinnamon
  • 2/3 cup THM erythitol
  • 5 tiny spoons THM Stevia
  • 2 drops Loran Maple Flavoring
  • 1/2 teaspoon Black-strap Molasses
  • 3 tablespoons butter

Brown Butter Icingcompliments of Margaret Raber/Food For Life Cookbook

  • 1 stick butter, browned and cooled
  • 8 ounces cream cheese
  • 1/4 cup THM Gentle Sweet
  • 2 tiny spoons THM Stevia
  • 3/4 cup whipping cream

Mix starter, water, eggs, butter, and honey together in mixer bowl. Add  dough enhancer, King Arthur flour, and vanilla. Mix well. Add 3 cups flour. Mix. Add remaining flour in 1/4 cup increments mixing until you have a soft dough. You want a slack dough–which is softer and stickier than bread dough. You will not be able to knead this by hand. Let rest 20 minutes. Add salt and yeast. Mix for 6 minutes. Place in a greased bowl and cover with a lid. Let rise 4 hours and then refrigerate 3 days**. Remove from fridge***. Sprinkle baking soda over dough and knead in. Dust a surface with sprouted wheat flour and press dough into a large rectangle with floured hands. Blend erythitol, stevia, maple flavoring, and molasses together (don’t use xylitiol as it will leave the rolls “wet”). Brush dough with butter and sprinkle very generously with cinnamon mixture. Roll into a long jelly roll. Cut the cinnamon rolls using a piece of heavy sewing thread—slide the thread under the roll and pull the ends across each other.  Place in well greased baking pans, cover and let rise until doubled and very puffy. Bake at 350 degrees F. for 16-18 minutes or until very lightly browned. Cool completely. In a mixer bowl combine browned butter, cream cheese, Gentle Sweet, and Stevia. Whip until smooth. Add cream and whip until fluffy. Ice rolls. Store in the refrigerator and these do freeze very well. 24 large rolls.

*I don’t use baking soda as I have a mature starter and it does not taste sour.

**This recipe is styled after www.gwens-nest.com/easy-bread-recipe/ that is the reason there is white flour in it. You are allowed to use up to 1/3 white flour if you allow the dough to ferment 3 or more days.

***It is best to wait until you are ready to make the rolls to remove it from the refrigerator. The dough will be really cold and you will be able to work with it without adding extra flour to roll it out. This recipe contains both carbs and fats which is not weight-loss friendly but is great for growing children, special occasions, and those maintaining. This can also be used to make doughnut and sticky buns.
cinnamon roll cut 25

Here are a few of my favorite products for this recipe. If you purchase items through these links, I receive a small commission but your price doesn’t change. I love my Bosch Mixer for making any type of sourdough/yeast breads. 

Amazon

    

My THM affiliate link is now available for you to purchase items through. They have very high quality products.

THM Erythritol

THM Stevia

You can find many more sourdough 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.  

HG cookbook pic 25

Multi-grain Sourdough Bread—THM E

Here is a tasty, fresh, soft loaf of bread that is made with sourdough starter and a combination of flours. The dough is allowed to ferment for 8 hours before baking. This breaks down the phytic acid allowing our bodies to digest it much easier. 3 breads 25

Multi-Grain Sourdough Bread

  • 3/4 cup water
  • 1 cup sourdough starter
  • 1/2 teaspoon honey*
  • 1 teaspoon olive oil*
  • 1/4 cup oat flour
  • 1/4 cup dark rye flour
  • 1/4 cup Masa corn flour
  • 1/4 cup whole wheat flour
  • 1 tablespoons dough enhancer
  • 1 1/2 teaspoons lecithin
  • 3/4 -1 cup white whole wheat flour**
  • 1/2 teaspoon Himalayan Pink salt
  • egg white
  • oats and seeds for garnish

Combine water, starter, honey, oil, oat flour, rye flour, corn flour, and  whole wheat flour in mixer bowl. Mix until well combined. Add dough enhancer, Lethicin, and white whole wheat in 1/4 cup increments until your dough pulls away from the sides of the bowl but is still slightly tacky. Let your dough rest for 20 minutes. Add salt and knead for 5 minutes.*** Put into a greased bowl turning dough to coat with oil. Cover with a lid and let it rise for 5-6 hours. Shape into a loaf.  Allow to rise for 1-2 hours. Beat egg white with 2 tablespoons water. Brush on top of loaves and sprinkle with seeds and oatmeal flakes. Wet the blade of a sharp knife and slash loaf. Bake at 350 degrees for 30 minutes. Cool. 1 loaf. 10-12 slices.

*You can omit the honey and oil. I use it because it just makes a nicer loaf. The honey will get eaten by the fermenting and the oil is a very small amount per slice of bread.

**the amount of white whole wheat flour will vary with how thick/thin your starter is. I prefer a thicker starter as it makes much better bread.

***you can knead this by hand using the stretch and fold method.

Here are a few of my favorite items for making sourdough bread. King Arthur Flours are  the “king” for professional sourdough bakers. I love the glass measuring bowls to keep my sourdough starter in. If you purchase items through these links, I receive a small commission but your price doesn’t change.
                                                                                         

My THM affiliate link is now available for you to purchase items through. They have very high quality products. THM Lecithin

Pictured below Multi-grain bread, Rye, and Honey Oat Sourdough Bread. close

Soft Rye Sourdough Bread

Delicious Soft Rye Sourdough bread and it is so easy to make if you have an active sourdough starter. My starter is at least 5 years old and I have give it to hundred of people so that they can have the enjoyment of baking healthy bread. I do ask that you cover the cost of shipping the starter or it can be sent along free of charge by ordering a cookbook. The link for the Around the Family Table Cookbook is listed below. rye 1 25

  • 2 cups sourdough starter, the starter I use is fairly thick , it can be a rounded measure
  • 1 2/3 cups water
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 3 tablespoons dough enhancer OR 1 1/2 tablespoons wheat gluten
  • 1 tablespoon Lethicin
  • 1 2/3 cup rye flour
  • ¼ cup cocoa
  • 3-3 ½ cups white wheat flour
  • 2 teaspoon salt

Add starter, water, oil, honey, dough enhancer, Lethicin, rye flour, and cocoa. Mix until well combined. Add remaining flour in 1/2 cup increments until dough begins to pulls away from the sides of the bowl but is still slightly tacky. Let the dough rest 20-30 minutes. Add salt and knead for 8-9 minutes. Place in a greased bowl turning to coat dough with oil. Cover and allow dough to rise 5-6 hours. Divide into two pieces, shaping into round loaves and place on cookie sheets. Cover with greased plastic wrap and allow to rise 2 hours. When dough has fully risen, slash tops and bake at 350 degrees F. for 28-30* minutes. Remove and cool. 2 loaves, 14-15 slices from per loaf. Using this amount of honey and oil will be less than 1/4 teaspoon per slice of bread. You can reduce it to 1 tablespoon of oil and 1 tablespoon of honey but your bread may get stale quicker. The fermenting eats the sugar in the honey. 

Soft Rye Sourdough Single Loaf

  • 1 cup active starter, a rounded measure
  • 3/4 cup water
  • 3/4 cup rye flour
  • 1/2 teaspoon black strap mollasses
  • 1/2 teaspoon oil
  • 1 1/2 tablespoons dough enhancer
  • 1 teaspoon caraway seeds, ground
  • 1 – 1 1/4 cups whole wheat flour*
  • 1/2 teaspoon salt

Follow instructions as listed above. Makes 1 loaf.

DSC_0620

*Bread should have an internal temperature of 200 degrees F. Below are the flours I used.

You can find many more sourdough recipes in the spiral bound 600+ page,  500+ recipes in 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 request a small jar of sourdough starter free with the purchase of a cookbook. Buy It Now.  

HG cookbook pic 25

Honey Oat Sourdough Bread

Baking bread has always been very intriguing to me. I grew up with my dear Old Order Mennonite grandma just up the road from my home. Many a summer day was spent helping her in the kitchen and garden. I was allowed to knead the bread dough for her. As a young girl of 11, I would very enthusiastically knead the dough much to her dismay.  She was most certain it would never turn out right but would be amazed at the fine lovely texture after it had baked. Knowing what I know now about yeast breads; the vigorous kneading developed the gluten making a lovely fine textured loaf. Sourdough fascinated me for some time before I actually attempted it. Here is my favorite sourdough recipe. This recipe can be used in any recipe where you would want a simple yeast dough–pizza, hot pockets, and stromboli to name a few. Try it and you may be surprised at how simple it is to have a lovely slice of homemade bread.

Honey Oat Sourdough Bread 
1 ½ cups Old Fashioned Oats
3 ½ cups water
4 1/4 cups *starter, my **starter is fairly thick
1/3 cup honey– you can use less
1/3 cup olive oil–you can use less
½ cup dough enhancer
3 tablespoons Lethicin, optional
8- 8 ½ cups white whole wheat flour
1 ½ tablespoons salt
Blend oatmeal in blender cup until fine. In mixer bowl combine ground oats and water. Allow to soak 10 minutes. Add starter, honey, oil, dough enhancer, Lethicin, and 4 cups flour. Mix until well combined. Add remaining flour in 1/2 cup increments until dough begins to pulls away from the sides of the bowl but is still slightly tacky. Allow your dough rest for 20 minutes. Add salt and knead for 9 minutes. Put into a greased bowl turning dough to coat with oil. Cover with a lid and allow dough to proof for 6 hours. Divide dough into 5 pieces and shape into loaves and place into well greased bread pans. Allow to rise for 1-2 hours or until 3/4 proofed. Wet the blade of a sharp knife and slash each loaf. Bake in an oven pre-heated to 350 degrees F. for 27-30 minutes. Cool. Approximately 70 slices of bread which will give you less than 1/4 teaspoon oil and honey per slice and is with in the carb category limit. Adding additional fats will be a combined fuel. The fermenting time does eat up the sugar from the honey. You may reduce the honey and oil if  you would like but your bread will get stale quicker. 

*I feed my starter 4 times before I make bread to have it super active, in the evening, the next day-morning, lunch and just before I go to bed. I feed with a ratio of 1 cup starter, 1 cup flour, and 2/3 cup water. I have had much better success with a thick starter than a thinner one.

**A thinner starter will require more flour than 8 1/2 cups.

***Sourdough bread is considered a carb fuel. If you make pizza, hot pockets, etc using full fat cheese and meat you will have a combined fuel category which may stall weight loss.

If you purchase items through these links, I receive a small commission but your price doesn’t change. 

Amazon

I have a Bosch mixer and It has been a wonderful kitchen appliance. I have made 1000’s of loaves of bread in mine. They are well worth the investment.

You can find many more sourdough 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.  

PicMonkey Collage sourdough