Sourdough Carob Cupcake Free from Gluten, Eggs, Milk & Baking powder

Category: Healthy eating
Sourdough Carob Cupcake Free from Gluten, Eggs, Milk & Baking powder

Ingredients

Corn flour 150 g
Rice flour 125 g
Green buckwheat flour 30-40 g
Rice sourdough (100%, flour with water 1: 1) 150 g
Salt 7-8 g
Unroasted carob 150 g
Refined sunflower oil 35 g
Water about 330 g (up to 350 g)

Cooking method

  • I came across the fact that all the recipes for muffins and biscuits for allergy-free gluten-free people that I came across on the Internet contain ingredients that are forbidden to us - eggs, flaxseed, baking powder, baking soda, etc. But since I don't want to deprive the child of tasty, I came up with a biscuit sourdough cake.
  • Put all dry ingredients and sourdough in a bowl, add water and knead the dough with your hands. Add water little by little, stir well after each addition, look at the consistency. The dough should turn out like plasticine, soft but thick.
  • After all the components are well mixed with each other, add the sunflower oil and continue kneading until the oil is absorbed into the dough (this does not happen immediately, do not be alarmed!) Grease the baking dish with vegetable oil, put the dough in it and smooth it hands. Cover the top with foil with holes. Further - a very important point. The dough should rise relatively quickly for the leavening dough, so place the mold in a warm place. I put it in an 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.


Rada-dms
But a good cupcake turned out! Thanks for the recipe, I will give a tip to those who really need it! THANK YOU!
mumiz
This cake can be baked without oil, in this case you need to slightly increase the amount of water - about 355-360 ml.

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