Crazy Good Sourdough Vegan Fudgy Brownies

Choosing whole-grain flour and controlling the amount of salt and oil can result in a quick bread/cake that aligns with your dietary preferences. Applesauce is a great replacement for oil. If you can live without salt as a flavor enhancer do try. You’ll be amazed at how quickly you become used to not using it.

You can experiment with different spices such as adding a bit of cinnamon, chili powder, or cloves. It is a lot of fun to try different flavors with a recipe that you know works well.

Gluten-free flours, such as those made from rice, almond, coconut, or tapioca, do not contain this protein network, making it more challenging to achieve the desired texture and structure in baked goods. You can try different grains such as barley, quinoa, buckwheat, or millet flour to create a unique and personalized taste that suits your preferences. They have a quality and authenticity that’s hard to replicate with mass-produced products. But just know the results will not be the same as with traditional white flour.

Store in an airtight container and refrigerate for 2-3 days. If not serving the same day, avoid adding the glaze as it will melt into a sticky mess within 48 hours. I like to serve the glaze on the side then you and your guests can determine how much they want to add if any at all.

Storing gluten-free home-baked goods properly is crucial to maintain freshness and prevent them from drying out or becoming stale. Gluten-free baked goods must cool completely before storing them. This helps prevent condensation or moisture which can lead to sogginess or mold growth. Some gluten-free items, like bread and cakes, can benefit from being stored in the freezer to maintain freshness. Make sure to wrap them tightly in plastic wrap or aluminum foil before freezing. Lastly, ensure that your storage containers are dry, and avoid storing gluten-free baked goods in humid environments.

Sourdough offers several potential health benefits, although individual responses may vary. Here are some reasons why sourdough is often considered a healthier option compared to conventional bread:

• Digestibility: The fermentation process involved in making sourdough breaks down some of the gluten and phytic acid found in wheat. This can make the bread more digestible for some people, particularly those with mild gluten sensitivities. However, it is important to note that sourdough is not gluten-free and may not be suitable for individuals with celiac disease.
• Nutrient availability: The fermentation process in sourdough increases the bioavailability of certain nutrients, such as minerals (e.g., magnesium, zinc, and iron). Phytic acid, which is present in grains, can bind to minerals and reduce their absorption. The fermentation in sourdough partially breaks down phytic acid, potentially enhancing mineral absorption.
• Prebiotics and probiotics: Sourdough fermentation involves lactic acid bacteria and wild yeast, which can act as probiotics. These beneficial microorganisms may support a healthy gut microbiome, promoting digestive health. Additionally, the prebiotics in sourdough can serve as food for the beneficial bacteria in the gut.
• Blood sugar regulation: Some studies suggest that sourdough bread may have a lower glycemic index compared to other types of bread. A lower glycemic index can help regulate blood sugar levels, which is important for individuals with diabetes or those looking to manage their blood sugar levels.
• Reduced use of additives: Traditional sourdough recipes often use fewer additives and preservatives compared to commercially processed bread. This can be beneficial for individuals who are sensitive to or wish to avoid certain food additives.

It is worth noting that not all sourdough breads are created equal, and the health benefits can depend on the specific ingredients and fermentation process used. If you are considering incorporating sourdough into your diet for health reasons, it is essential to choose high-quality, traditionally fermented sourdough made with simple and natural ingredients. As with any dietary changes, it is advisable to consult with a healthcare professional or a registered dietitian, especially if you have specific health concerns or dietary restrictions.

Sourdough offers several potential health benefits, although individual responses may vary. Here are some reasons why sourdough is often considered a healthier option compared to conventional bread:

• Digestibility: The fermentation process involved in making sourdough breaks down some of the gluten and phytic acid found in wheat. This can make the bread more digestible for some people, particularly those with mild gluten sensitivities. However, it is important to note that sourdough is not gluten-free and may not be suitable for individuals with celiac disease.
• Nutrient availability: The fermentation process in sourdough increases the bioavailability of certain nutrients, such as minerals (e.g., magnesium, zinc, and iron). Phytic acid, which is present in grains, can bind to minerals and reduce their absorption. The fermentation in sourdough partially breaks down phytic acid, potentially enhancing mineral absorption.
• Prebiotics and probiotics: Sourdough fermentation involves lactic acid bacteria and wild yeast, which can act as probiotics. These beneficial microorganisms may support a healthy gut microbiome, promoting digestive health. Additionally, the prebiotics in sourdough can serve as food for the beneficial bacteria in the gut.
• Blood sugar regulation: Some studies suggest that sourdough bread may have a lower glycemic index compared to other types of bread. A lower glycemic index can help regulate blood sugar levels, which is important for individuals with diabetes or those looking to manage their blood sugar levels.
• Reduced use of additives: Traditional sourdough recipes often use fewer additives and preservatives compared to commercially processed bread. This can be beneficial for individuals who are sensitive to or wish to avoid certain food additives.

It is worth noting that not all sourdough breads are created equal, and the health benefits can depend on the specific ingredients and fermentation process used. If you are considering incorporating sourdough into your diet for health reasons, it is essential to choose high-quality, traditionally fermented sourdough made with simple and natural ingredients. As with any dietary changes, it is advisable to consult with a healthcare professional or a registered dietitian, especially if you have specific health concerns or dietary restrictions.