Cookies: Gluten-Free Dairy-Free Egg-Free Sugar-Free Sourdough

 


More experiments: Gluten-Free Sourdough Cookies

This is my first attempt at making cookies with my gluten-free sourdough technique. I minimized the sour taste by feeding the starter very often, every 4-6 hours. I used my rice starter, some buckwheat flour, a bit of quinoa flour, coconut oil, a little lemon juice, stevia, vanilla powder and crushed fennel seed. I used a melon baller to scoop the dough onto parchment paper. They spread nicely while holding their shape well.

They reminded me of Vanilla Wafers, remember those? They came out great although the recipe needs a bit more work.

I think if I can get this recipe just right it could be the basis for limitless variations.