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3 Recipes for Gluten-Free Sourdough Discard

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3 yummy recipes made from gluten-free sourdough discard and 2 other gluten-free flours. Sourdough bread has a number of healthy attributes, as we likely all know from our experimentation during the Pandemic Pause.  This time around we are working with a gluten-free starter (1/4 cup of brown rice and 2 tablespoons of filtered water--tap water has chemicals that can slow down the starter).  I take out 1/2 of the starter each morning, and then feed it again. I also feed it in the evening before going to bed. The portion of starter I remove-- the "discard"-- I either put into the fridge or I use it to make something.  GLUTEN FREE SOURDOUGH FOR EVERYONE Amazon Associate The following three recipes are a great way to use up the day's discard in a delicious, gluten-free, vegan way.  Gluten-free, vegan, Lemon-Ginger Pancakes (Firefly generated)   1. Lemon-Ginger Pancakes (4 servings) Ingredients: ½ cup gluten-free sourdough discard ½ cup oat flour* ¼ cup millet flour* ½...
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LENTIL and SQUASH POT PIE Recipe (egg-free, dairy-free)

                    
Let's get right down to this delish lentil-butternut squash recipe! (*thanks to Jennifer Wong for the image above)

In 4-Quart Pot:

*2 C. Brown Lentils in 3 C. Water
SOAK 2 - 3 hours or overnight.

BRING TO BOIL.

SIMMER approximately 1 hour.

ADD:
*4 c. Yellow or Orange Squash, diced
*4 Vegetable Bouillon Cubes
*2 tsp. Coriander
*1/2 tsp. Cumin
*2 cloves Garlic
*2 large Onions, chopped fine

SIMMER until Squash is tender.

POUR into deep casserole dish or spoon into individual baking ramekins as in the photo above.

SAVORY PASTRY TOPPING:

WHISK together:
*1/2 C. Oil
*1/4 C. Water
*1/2 tsp. Salt
*1/4 tsp. Savory

ADD to:
*1 1/2 C. Whole Wheat Flour
*2 T. Parsley Flakes

ROLL OUT to cover dish OR individual ramekins..

BAKE until crust is golden.

~Recipe by Wyona Hertwig

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