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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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Barley and Corn Casserole

Delicious, nutritious corn and barley casserole

This hearty casserole is also a roast vegetable stew-- it can be baked at 350F or just stir-fried on the stove-top and then put in a casserole pan to serve. A perfect potluck casserole.

IN HEAVY SKILLET, sauté the following:
1 T. Coconut or other Oil
2 cloves Garlic, minced
1 Onion, chopped

3 C. Water (or Vegetable Stock)
1 C. Pot Barley
2 Carrots, diced

COVER and Bake at 350F or Simmer about 1 hour

ADD:
2 C.    Kernel Corn
1/2 C. Fresh Parsley, chopped
2  T.    Chicken-Style Seasoning, or Salt and Pepper to taste

If baking, continue to bake until hot through (maybe 10-20 minutes for the corn depending on your oven)

Health Note: According to Health Canada and the U.S. Food and Drug Administration (FDA), consuming at least 3 grams of barley beta-glucan daily can help lower blood cholesterol levels, which is a risk factor for cardiovascular diseases. Whole-grain barley, a fiber-rich grain, also helps regulate blood sugar by reducing the glucose response after meals. Regular consumption of barley-based breakfast cereals over several weeks to months can improve both cholesterol levels and blood sugar regulation. However, since barley contains gluten, it is not suitable for people with gluten-related disorders such as celiac disease, non-celiac gluten sensitivity, or wheat allergies.

Other Recipes of Wyona's that 
highlight barley as an ingredent include:






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