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Gluten free all-purpose flour

Gluten-Free Pumpkin Muffins with Streusel Topping

Gluten-Free Pumpkin Muffins with Streusel Topping are a delightful fall treat. Pumpkin pie spice lends warm flavor to these cozy muffins and that topping makes them simply irresistible. 

Election Day.

Today is a nerve-wracking day for everyone. You may feel your fate lives outside of yourself. Is that really true?

Rather than allowing ourselves to get carried away with fear and anxiety, our energy is best served turning inward. 

What can I do to improve my well-being today?

Is there something I can do to help someone?

What is really, truly important when I zoom out?

A few simple questions and some deep breathing may be all it takes to bring ourselves back to peace and to recognize: life is a journey, and it doesn’t need to be controlled.

Surrender isn’t for the weak. It’s for the courageous. When we allow life to be as it is, we’re receptive to its lessons. If we try to resist, that which we resist persists.

So we can take a collective moment, you and me, to take a deep breath, exhale out our need for control, really take a look around and find something beautiful we can appreciate.

You are your own leader.

And streusel topping always improves a muffin. Always. That is a fact.

So if you’re game for another pumpkin treat, if you’re like me and you stress-bake-and-share, I’m here for you.

Let us bake.

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Gluten-Free Sourdough Pancakes (with no added flour)

Gluten-free sourdough pancakes made with no additional flour! Using sourdough discard and a few basic ingredients, you can make the easiest pancakes that are low-carb and big on sourdough flavor. You won’t believe how moist, soft and flavorful these pancakes are!

If you belong to any of the following camps, this crazy simple recipe for sourdough pancakes is for you:

  1. You’re out of flour 
  2. You don’t want to wait the 8 recommended hours for your pancake batter to ferment in the refrigerator because you want pancakes MEOW!
  3. “Fun” is your middle name.
  4. You’re a human on planet earth.

True story: I ran out of flour because my gluten-free sourdough starter ate it all. 

But I wanted to make pancakes and there my sourdough starter was, all full and ready to be used

…so I put on my thinking cap and I whipped up a batch of sourdough pancakes using sourdough discard only and no additional flour. Cue the bells, whistles, and parade!

All you need is sourdough discard, an egg, butter/ghee/oil, baking powder and baking soda. THAT’S it!

The result? Pancakes that actually taste like sourdough, are nice and squishy, not at all fluffy, soft and chewy, but did I mention not fluffy?

Just thought I would set the proper expectation.

Actually, these pancakes remind me of 50’s diner-style flapjacks…you know the ones that are actually flat instead of fluffy? That’s these. But gluten-free. And tasting all sourdough like.

I smear them with almond butter and fold them up like a pancake burrito. Fun fact.

Let’s make them.

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