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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 Hot Pot Recipe (egg-free, dairy-free)

This veggie hot pot has the usual root veg, celery AND turnip and apple in it! Yum!


PARBOIL 2 large Potatoes, sliced
The bottom layer before the potatoes go on
RESERVE for topping
SAUTE in 2 T. Oil:
*1 Leek OR 1 bunch of Green Onions, coarsely chopped
*2 cloves Garlic, minced
ADD the following chopped vegetables:
*1 large Carrot
*2 Celery Stalks
*1 Turnip, medium
*2 C. Water
*Salt and Pepper to taste
SIMMER a few minutes
ADD:
*1 Apple, sliced
*1 tsp. Sage or Savory
*2 T. Lemon Juice
PUT into the casserole dish
COVER with parboiled potatoes
SPRINKLE with Parsley Flakes and grated Non-Dairy Cheese
BAKE at 350F to heat through and melt cheese.

The top layer of parboiled potatoes, chopped parsley and a few Daiya 'cheese' shreds 


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