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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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Tofu Cheesecake Recipe (gluten-free, egg-free, dairy-free, vegan)





Make crumbly crust pastry:
MIX TOGETHER:
*1 c. Brown Rice Flour
*4 T. Brown Sugar
*1/3 C. Coconut Oil or Grapeseed Oil
*1/2 C. Fine Chopped Pecans or Hazelnuts
SPRINKLE in a little water if needed
PRESS mixture into pie plate

FILLING:
*Dissolve 3 T. Agar Agar (powder not flakes) into warm water in small saucepan and bring to a SIMMER whisking in pan for about 3-4 minutes.

WHIZ TOGETHER:
*1 Medium Firm Tofu Cake (12 oz.)
*1/2 C. Sugar
*1/4 tsp. Salt
*1/4 C. Lemon Juice
*1 T. Simply Organic Lemon Flavoring
*2 T. Lemon Zest
*Add the above to a Pie Shell

TOP WITH:
*2 c, Fresh Berries

SLOWLY ADD Agar Agar by pouring over berries in pie shell. Mix gently but well.
CHILL until set, about 6 hours

(Recipe by Wyona Hertwig; image of her tofu cheesecake by Cynthia Zirkwitz)



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