Wanting to continue with our gluten free developments we put our sourdough donuts to the test. We combined our sorghum starter* and used our What IiF flour in our sourdough donut recipe from the book. The results were tangy, rich and delicious. We coated the donuts with cardamom sugar and the lactic tang of the sourdough did the rest. These are a wonderful addition to our repertoire and hopefully you will give them a go soon too.
*We have now modified our sorghum starter to a blend of sorghum and flax seed meal in equal parts by weight. The flax seed adds some elasticity to the starter and gives it more body, a great improvement.
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