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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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Company Baked Oatmeal: Breakfast Recipe

Baked Oatmeal: A delicious and healing breakfast!
  No poured fats, dairy, eggs, margerine, or wheat!

Preheat oven to 350 degrees F.

Measure out ingredients:
  • 2 C. rolled Oats
  • 1/8 tsp. Coriander
  • 1/6 tsp. Cardamon
  • 1    tsp. Baking Powder (optional)
  • 1/2 tsp. Sea Salt
  • 1 Flax Egg (1 T. flax meal stirred into 2 1/2 T. warm water)  OR 3 1/2 T. Chia Gel
  • 2 C. Almond Milk, unsweetened
  • 1 C. Apple Sauce, unsweetened
  • 1/4 C. Maple Syrup
  • 1 tsp. Vanilla
  • 1 large apple, peeled, and diced
  • 1/2 C. Raisins
  • 1/4 C. Coconut
  • 3/4 C. chopped Walnuts or Hemp hearts (seeds)
  1. Zap the apple pieces for a minute or two in the microwave to soften them.  Set aside.
  2. Mix together oats, spices, baking powder and sea salt in a small dish.  
  3. In a larger bowl, combine the flax egg, almond milk, apple sauce, maple syrup and vanilla. 
  4. Add the dry ingredients to the wet ingredients and combine well.
  5. Stir in the apples, and bake at 350F for 40-45 minutes in a 8"x8" or 7"x10"pan. 
  6.  This could be prepared the night before and your timer set to start baking 40-45 minutes before breakfast.
Yield: 4 to 6 servings



Comments

Unknown said…
I love baked oatmeal. If there is any leftover from breakfast I eat it as dessert. Thank you for all your yummy recipes.

Sandy from Sudbury Ontario
February 10, 2018 at 1:13 PM
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