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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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Millet Honey Nut Bread Recipe (egg-free, dairy-free)





COOK together for 30 minutes:
 1/3 C. Millet,
1 1/2 C. Water,
1/2 tsp. Salt
IN MIXER or Bread Machine:
*1/2 C. Warm Water
*1 tsp. Sugar
*2 tsp. granular Yeast
WHEN BUBBLY, stir in:
*1/4 C. Oil
*1/2 tsp. Salt
*1 T. Honey or Light Molasses
*1/2 C. Warm Water
*1/2 C. Chopped Nuts
ADD cooled Millet to the Above.
ADD:
4 c. whole wheat Flour
MIX and KNEAD 3-4 minutes
LET RISE in a greased bowl in a warm place until double in bulk.
FORM into 2 loaves.
LET RISE until double in bulk again and
BAKE at 375F for 45 minutes.

*Image from breadmakermachines.com

Other bread recipes on this site:

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