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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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Cashew French Toast: Breakfast Recipe



Cashew French Toast: Breakfast Recipe
  • 1 C. Water
  • 2 T. raw Cashews
  • 4 pitted Dates
  • 7 pieces of Bread
  • 1/2 C. Fresh Orange Juice (or 2 T. OJ concentrate plus water to equal 1/2 C. fluid)
  • 1 T. Whole Wheat Flour
Whiz all but bread in blender until smooth.  Pour into shallow bowl.  Dip slices of bread into it and place on cookie sheet.  Bake at 400F until golden brown.  Turn and brown the other side.  Top with Applesauce, fresh fruit or fruit topping.  Yield: 7 servings

A Gluten-Free Version (as in the picture- adapted by Cynthia from Wyona's Recipe above)
  • 1 C. Water
  • 2 T. raw Cashews or 2 T. raw Sunflower Seeds
  • 4 pitted Dates
  • 8 pieces of Gluten-Free Bread (usually smaller)
  • 1/2 C. Fresh Orange Juice (or 2 T. OJ concentrate plus water to equal 1/2 C. fluid)
  • 1 T. Chia Seed ground up in a Coffee Bean Grinder
Whiz all of the above except the bread until smooth.  Pour into shallow bowl.  Dip slices of bread into it and place on a cookie sheet.  Bake at 400 until golden brown.  Turn and brown the other side.  Top as desired.  Yield: 8 servings




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