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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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Vegetable Pot Pie Recipe (Egg-free, Dairy-free)

 
IN LARGE CASSEROLE PAN:

PLACE
 
*16 small cooked Onions (or 4 medium Onions)
*1 C. cooked Pinto Beans
*2C. Carrots, sliced and cooked
*1C. Other veggies, cut up (your choice)

POUR the following sauce over the above:

*3 T. Oil
*1 tsp. Salt
*1 tsp. Mrs. Dash Original
*1/2 tsp. Celery Powder
*5 T. Whole Wheat Flour

MIX WELL and stirring, gradually ADD:

*3 C. Soy, Rice OR Nut Milk

HEAT, stirring constantly, until smooth and thickened

NUT BUTTER CRUST:

*8 T. Nut Butter
*3 C. Flour
*4 tsp. Non-aluminum Baking Powder
*Pinch of Salt
*2 T. Parlsey
 
ADD:

1 C. Nut Milk to make a soft dough.
KNEAD lightly.
ROLL OUT to fit dish and a light covering for top.
BAKE at 350F-400F for approximately 20 minutes.

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