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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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Savory Plait Recipe (Braid) (egg-free, dairy-free)

IN MIXER or Large Bowl:
*1 1/4 C. warm Rice or Soy Milk
*1 T. Sugar
*1 T. Oil
*2 tsp. Granular Yeast. Let bubble.
COMBINE in a separate bowl:
*1/2 tsp. Salt
*3 C. Whole Wheat unbleached Flour
*1 C. Chickpea Flour
ADD liquid and KNEAD dough until soft.  (See Video below about what to do next if you wish).
ADD:
*1 Onion, chopped
*1 red Pepper, finely chopped
*1 green Pepper, finely chopped
*1 tsp. Chili pepper


Continue by folding over and over until vegetables are mixed in.
IF dough is too wet and sticky, ADD 1/2 C. Flour and KNEAD
COVER and keep in warm place until double in bulk.
DIVIDE dough in 2 pieces, flatten, cut in 3 strips to braid
PLACE on baking sheet and let double in size again before baking at 375F approximately 40 minutes.
BRUSH with seasoned oil.

Above is a video showing a method of prepping the dough in a plastic bag, and how to braid it.  You can substitute Wyona's ingredients to those shown in the video.  Have fun!



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