Gluten Free Sour Cream: Two Delicious Recipes To Try

Gluten Free Sour Cream: Two Delicious Recipes To Try

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Mashed Potato Pancakes Eating Gluten and Dairy Free
Mashed Potato Pancakes Eating Gluten and Dairy Free from eatingglutenanddairyfree.com

If you’re looking for a gluten-free alternative to regular sour cream, you’ve come to the right place! Whether you have celiac disease or simply want to avoid gluten, these two recipes will give you the creamy, tangy goodness you crave without any of the gluten.

Recipe #1: Classic Gluten-Free Sour Cream

Ingredients:

  • 1 cup heavy cream
  • 1/4 cup buttermilk

Instructions:

  1. Combine the heavy cream and buttermilk in a jar or bowl.
  2. Cover the jar or bowl with a clean cloth or paper towel and let it sit at room temperature for 24 to 48 hours. The longer you let it sit, the thicker and tangier it will become.
  3. Once the sour cream has reached your desired consistency and tanginess, stir it well and store it in the refrigerator.

Nutritional Information:

One tablespoon of this gluten-free sour cream contains:

  • Calories: 52
  • Fat: 5 grams
  • Carbohydrates: 1 gram
  • Protein: 1 gram
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Cooking Time:

24 to 48 hours

Equipment:

Jar or bowl

Serving Suggestions:

Use this gluten-free sour cream as a topping for baked potatoes, tacos, or chili. You can also use it as a base for dips and sauces.

Variations:

You can add herbs, spices, or other flavorings to this recipe to customize it to your taste. Try adding garlic, chives, or dill for a savory twist, or honey or maple syrup for a sweeter version.

Substitutions:

You can use any type of milk with a higher fat content instead of heavy cream, such as half-and-half or whole milk. You can also use lemon juice or vinegar instead of buttermilk to help the cream thicken and sour.

Storage:

Store this gluten-free sour cream in an airtight container in the refrigerator for up to 1 week.

Tips:

Make sure your heavy cream and buttermilk are at room temperature before you mix them together. If they’re too cold, it will take longer for the sour cream to thicken and sour.

Notes:

This gluten-free sour cream may be thinner than regular sour cream, but it will still taste delicious!

Frequently Asked Questions:

Q: Can I use low-fat milk instead of heavy cream?

A: You can, but the sour cream won’t be as creamy or rich.

Q: How can I tell if the sour cream has gone bad?

A: If the sour cream smells or tastes off, or if you see any mold growing on it, it’s time to throw it out.

Recipe #2: Vegan Gluten-Free Sour Cream

Ingredients:

  • 1 cup raw cashews
  • 1/4 cup lemon juice
  • 1/4 cup water
  • 1/4 teaspoon salt
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Instructions:

  1. Soak the raw cashews in water for at least 2 hours, or overnight.
  2. Drain and rinse the cashews, then add them to a blender or food processor with the lemon juice, water, and salt.
  3. Blend the mixture until it’s smooth and creamy, scraping down the sides as needed.
  4. Transfer the sour cream to an airtight container and store it in the refrigerator.

Nutritional Information:

One tablespoon of this vegan gluten-free sour cream contains:

  • Calories: 26
  • Fat: 2 grams
  • Carbohydrates: 1 gram
  • Protein: 1 gram

Cooking Time:

2 hours (to soak the cashews)

Equipment:

Blender or food processor

Serving Suggestions:

Use this vegan gluten-free sour cream as a topping for baked potatoes, tacos, or chili. You can also use it as a base for dips and sauces.

Variations:

You can add herbs, spices, or other flavorings to this recipe to customize it to your taste. Try adding garlic, chives, or dill for a savory twist, or honey or maple syrup for a sweeter version.

Substitutions:

You can use any type of nut instead of cashews, such as almonds or macadamia nuts. You can also use lime juice instead of lemon juice for a slightly different flavor.

Storage:

Store this vegan gluten-free sour cream in an airtight container in the refrigerator for up to 1 week.

Tips:

Make sure you soak the cashews for at least 2 hours, or overnight, to help them soften and blend more easily.

Notes:

This vegan gluten-free sour cream may be thinner than regular sour cream, but it will still taste delicious!

Frequently Asked Questions:

Q: Can I use roasted cashews instead of raw cashews?

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A: You can, but the sour cream will have a slightly different flavor and color.

Q: Can I use bottled lemon juice instead of fresh lemon juice?

A: You can, but the sour cream will have a slightly different flavor.

Conclusion

Whether you’re vegan, gluten-free, or just looking for a healthier alternative to regular sour cream, these two recipes are sure to satisfy your cravings. Make a batch of each and see which one you like best!

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