Lindsay muskett llc
Sourdough Sorghum Rolls
Craving rolls, but following a gluten free, low lectin diet?
These might be an option!
Ingredients
2 cups sorghum flour
2 cups filtered water (no chlorine)
1 tbsp baking powder
1 tbsp apple cider vinegar
1 tbsp psyllium husk (to help with binding)
3 tbsp melted tallow (or coconut oil)
Other gluten free, low lectin flour (optional)
2 eggs (optional)
Step 1
Add 1/2 cup flour and 1/2 cup water to large glass jar or bowl and cover loosely (a plate or cheese cloth works well). Place in a warm room (or in an oven with the oven light on....remember to take it out if you turn the oven on for something else!). Repeat every 8 to 12 hours until you've made as much batter as you want! If water forms at top, you can drain. Thrown out if mold or discoloration appears or if the smell is off.
Step 2
Add all other ingredients and mix on slow. Depending on if you add eggs, how long you ferment for, etc, you may add more or less additional flour of your choice at the end to get a biscuit/roll consistency.
Step 3
Bake at 350 degrees for 30 mins or until toothpick comes out clean.