Sourdough sponge cakes without gluten, eggs, milk and leavening agents

[Option 1]

Sourdough sponge cakes without gluten, eggs, milk and leavening agents

Category: Healthy eating

Ingredients
Corn flour	150 g
Rice flour	125 g
Rice sourdough 100%	150 g
salt	7-8 g
Green buckwheat flour	30 g
Refined sunflower oil	35 g
Water	about 200-210 ml

Cooking method

• With one recipe we get two cupcakes! The secret is in rice flour.
• Option 1... Take all the white rice flour.
• Option 2... Mix flour from white / brown, red and black (not wild!) Rice, in the amount of 45 + 40 + 40 g, the total weight of the rice flour is the same, 125 g.
• Preparation:
• Mix all dry ingredients and sourdough, add water little by little and knead the dough with your hands. It should turn out like plasticine, soft but thick. After all the ingredients are well mixed with each other, add sunflower oil and knead until the butter is absorbed into the dough (this does not happen immediately, do not be alarmed!)
• Grease a baking dish with vegetable oil, put the dough in it and smooth it with your hands. Cover the top with foil with holes. Further - a very important point. The dough must rise relatively quickly for the starter dough, so the mold must be kept warm. I put in the oven, heated to 38-40 * C, the dough rises in 3-3.5 hours. Then remove the form from the oven, preheat the oven to 180 * C and bake the cake for about 35 -40 minutes, checking the readiness with a dry wooden stick. Allow to cool slightly in the form, then remove, cover with a thin towel and cool completely.
• The cake baked according to the first option has a slight cheese flavor. The cupcake prepared according to option 2, after cooling, can be cut lengthwise into 2-3 cakes, soak them with permitted syrup or jam, and fold again - you get a "cake".

And what kind of sourdough rice do you mean?

[radalina3]

radalina3, homemade sourdough, grown from rice flour and water, in a 1: 1 ratio. The recipe for my bean-buckwheat bread (right there, on the topic of gluten-free baking) describes how to grow sourdough on chickpea flour, and so here is exactly the same sourdough, but from rice flour

I see, St. Petersburg, unfortunately my chickpea flour was devoured by bugs

[radalina3]

radalina3, well, in this recipe, chickpea flour is not needed, here you need to make sourdough from rice flour.

You will need a clean glass jar (at least 1 liter), a wooden stick (from sushi, for example), flour and clean water.
1 day. Mix 50 g of flour and 50 g of pure water (from the filter), cover with gauze in 4 layers and remove in a dark place protected from drafts. After 12 hours, add 50 g of flour and 50 g of water again, stir with a wooden stick.
2-4 days. In the morning and in the evening, at intervals of 12 hours, continue to add flour and water, 50 g each, stirring well each time. Do not pay attention to the rotten smell from the second day, by 4-5 days it should change to sourish. In my starter culture on the 4th day there was still an unpleasant smell, but the taste was already sour, which it should be.
5-7 days. The smell becomes sour, as does the taste. Continue feeding twice a day.
Somehow I grew it) Here on the forum there is a discussion of growing sourdough from rice flour, so I can't, unfortunately, insert a link, but it's not difficult to find.

[mumiz]

mumiz, SPb, I know, just starting to grow it from rice