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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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Carrot and Beet Soup Recipe (Russian Borscht)(gluten-free, dairy-free)

Warming Carrot-Beet Soup with a Dollop of Cashew Sour Creme
STEAM for 15 minutes to tenderize:
*5 large Carrots
*1 large Beet, peeled
LET COOL
ADD all ingredients to blender:
*1 Onion, chopped
*2 C. Nut milk or Soy milk
*2 T. Soy Sauce
*2 Vegetable Bouillon cubes
*1/2 tsp. Sea Salt
*Pinch Kelp
*Pinch Cayenne
*1 T. Brown Sugar
SIMMER for 10 minutes
SERVE hot or cold.
ADD a dollop of Fast Cashew Sour Creme: 
  ===Blend together until SMOOTH:
*1 C. Raw Cashews
*1 C. Water
*Juice of 1 small Lemon or 1 Lime
*1/2 T. Celtic Sea Salt
*1 Small White Onion, chopped

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