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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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Pumpkin Bread Recipe (egg-free, dairy-free)





IN BLENDER WHIZ together:
*1/4 C. Oil
Delicious Pumpkin Bread 
*1 Apple, chopped
*1/2 tsp. Salt

POUR into Mixing Bowl
STIR IN:
*1 C. mashed or canned Pumpkin

In a Second Mixing Bowl, combine:
DRY INGREDIENTS:
*1/2 C. Slivered Almonds
*1/3 C. Raisins
*1 1/2 C. Whole Wheat Flour
*3 tsp. Non-Aluminum Baking Powder

ADD the wet ingredients above to the dry ingredients.

POUR into well-greased loaf pan or muffin tins.

BAKE at 375F for 45 minutes or until toothpick inserted in center comes out clean.
COOL in pan and turn out.

Nutritional Chart (Per Slice, Approximate):

Macronutrients:

  • Calories: ~30-38 kcal
  • Protein: ~0.6-1g
  • Carbohydrates: ~3.8-5g
    • Dietary Fiber: ~0.6-1g
    • Sugars: ~1-1.5g
  • Fat: ~1.5-1.9g
    • Saturated Fat: ~0.1-0.2g
    • Monounsaturated Fat: ~0.9-1.1g
    • Polyunsaturated Fat: ~0.4-0.5g

Micronutrients:

  • Sodium: ~19-25mg
  • Potassium: ~31-44mg
  • Calcium: ~10-12.5mg
  • Iron: ~0.25-0.38mg
  • Vitamin A: ~250-375 IU

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