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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-Rice Pastry Recipe for Savory Pies (egg-free, dairy-free)

baking flour mixing free photo
Delicious Barley-Rice Pastry for Quiche and other Savory Pies
This recipe is in memory of its creator, Wyona Hertwig, who was
a lovely human, a splendid baker and vegan cook, and an artist.




MIX TOGETHER in BOWL:

*1/2 C. Barley Flour
*1/2 C. Brown Rice Flour

WHIZ TOGETHER:
*1/2 C. Oil
*1/4 C. Water
*1/2 tsp. Salt

STIR above into Flour Mixture, mixing lightly.

PAT into pie plate
PRICK with a fork.

BAKE at 400F for 10 minutes until golden brown
FILL with any savory quiche or pie filling such as this vegan broccoli-mushroom quiche recipe

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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