Sourdough part 2! Disheartened by the lack of rising of my buckwheat sourdough I decided to tackle the brown rice sourdough but was running out of time so tried baking it in the bread maker using a gluten/wheat free cycle. It actually did not turn out too bad, a little overcooked and dry/cracked crust. It tasted nice and toasted very well, actually toasting where as other “cake like” gluten free breads just warm up rather than toast. For more details on making gluten free sourdough check out Yoke Mardewi’s new book Sourdough here.

In anticipation of all this lovely bread I also used the Thermomix to make strawberry jam and lemon butter. My friend from yoga gave me some lovely juicy Meyer lemons and these are just perfect for making lemon butter with.

Juice of 1 large Meyer lemon
110g caster sugar (made in TM from raw organic sugar)
80g organic butter
2 free range eggs

Insert butterfly into TM bowl and add all ingredients.
Cook for 8 minutes at 80 degrees celsius on speed 3.
Check to see if mixture coats back of spoon, if not cook for a further 2-3 minutes or until desired consistency is achieved.
Place in sterilised jars and chill until thickened.

Yummy on fresh bread or can also use to make lemon tarts or lemon meringue pie if can master some gluten free pastry.