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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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Recipe for Millet Margerine (Vegan) (Gluten-free)


STIR TOGETHER IN SAUCEPAN:
*1 T. Agar Agar
*1/2 C. cold water
LET ABOVE STAND 5 MINUTES
Cook until Agar Agar is dissolved and liquid is clear

                          
IN BLENDER:
*1 C. packed cooked HOT Millet
(cooked 1 C. Millet to 4C. Water 50 minutes with salt)
*HALF of Agar Agar mixture
*1 tsp. Salt
*1/4 C. raw Cashews (cleaned)
*1-2 cooked,peeled Carrots (for colour)

WHIZ UP AT LOW SPEED, increasing speed to High until super smooth.  Blend in remaining Agar Agar mix at low speed.  Let stand a few minutes so air bubbles can escape.  Pour into containers and chill.  Keeps 1 week in fridge.

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