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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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Lima Bean Casserole Recipe (Gluten-free, Egg-free, Dairy-free)




To make this delicious lima bean casserole,

IN MIXING BOWL combine:

*2 C. grated Carrots
*2 C. Celery, chopped
*1 C. Nuts, ground (Walnuts, Pecans, etc.)
*1 C. shredded Cabbage
*1 medium Onion, chopped
*2 cloves Garlic, minced
*1 Bell Pepper, chopped
**2 C. Dry Bread or Cracker Crumbs OR 2 C. Cooked Quinoa or Rice
*1 C. Cashew or Rice Milk
*2 T. Oil
*2 T.Chicken-Style Seasoning (No MSG) or 1 tsp. Cajun Seasoning
*2 C. frozen Lima Beans, unthawed

MIX and put into well-greased casserole dish

BAKE at 350F for approximately 45 minutes

**(Note from Cynthia re above recipe: if making this Gluten-Free you will want to use either GF bread crumbs (expensive) or 2 C. cooked quinoa, rice or millet-- the picture shows the casserole made with cooked quinoa.  Delicious topped with Tomato Pasta Sauce.)

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