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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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Barley-Pecan Burger Recipe (Vegan)




Barley Pecan Burger-- doesn't look the greatest, but it's the best-tasting burger, bar none!

Cook 1 C. Pot Barley in 4 C. Water until plump

Let cool. 

 Blend together:

• ½ C. Cooked Barley* with 2 Cloves Garlic 

• 1 Raw Onion, 

*2 T. Caflib (Roasted Chicory,  coffee substitute)

• 1 T. Marmite or Savorx (Vegan Beef Seasoning)

In a Large Bowl, blend together:
 
• 6 C. Dry Crumbs, 

*2 C. coarse-grind Pecans or Walnuts

• the other half of the Cooked Pot Barley

• FORM into Burgers the size of your palm

and place on a well-greased Cookie Sheet

• BAKE at 450 F for 15 to 20 minutes on Upper Oven Rack

• OPTIONAL Seasoning: Mrs.Dash Original and or Cajun

*For a gluten-free substitution, my friend Ruby suggests that you could use 1 cup cooked Buckwheat groats in place of the Barley. The burger will have ''a nice nutty flavor''.

Recipe by Wyona Hertwig. These barley-pecan burgers were one of the samples at her cooking schools and a contribution of hers to Church potlucks that were always gobbled up with delight.

Health Note: According to Health Canada and the U.S. Food and Drug Administration (FDA), consuming at least 3 grams of barley beta-glucan daily can help lower blood cholesterol levels, which is a risk factor for cardiovascular diseases. Whole-grain barley, a fiber-rich grain, also helps regulate blood sugar by reducing the glucose response after meals. Regular consumption of barley-based breakfast cereals over several weeks to months can improve both cholesterol levels and blood sugar regulation. However, since barley contains gluten, it is not suitable for people with gluten-related disorders such as celiac disease, non-celiac gluten sensitivity, or wheat allergies.



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