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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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Steamed Fruit and Nut Pudding Recipe (egg-free, dairy-free, gluten-free)


Butternut Squash Steamed Nut and Fruit Pudding-- with Maple Syrup and Coconut Whipping Cream

IN MIXING BOWL:

*1 C. grated Butternut Squash
*1/2 C. Raisins
*1/2 C. Currents
*1/2 C. Dates, chopped
*1 C. Nuts, chopped (Pecans, Hazelnuts, etc.)
*2 T. Lemon Rind
*1/2 C. Brown Sugar
*1/2 C. Oil
*1/2 tsp. Salt
*1/2 C. Water
*1 C. cooked Millet
*1 C. Brown Rice Flour
*1/2 tsp. Cinnamon
*1/2 tsp. grated Ginger

MIX all ingredients

LET STAND 15 Minutes

POUR into a greased mold

PLACE in water bath

BAKE at 300F for approximately 2 hours or until a toothpick comes clean out of center.



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