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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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Cauliflower-Cashew Casserole


Luscious Cauliflower-Cashew Casserole
• Parboil OR Steam 1 Minute 6 C. Cauliflower florets (or broccoli florets)
• Add 2 coarsely grated Carrots
• Add 2 stalks Celery, finely chopped (or mushrooms, as in the photo)


In Blender, whiz the following until smooth:
  • 2 C. Water, 
  • 1 Onion, 
  • ½ C. Sunflower Seed Oil
  • 2 T. Chicken Style Seasoning (no MSG)
  • 1 T. Mrs. Dash Original
  • 2 T. Corn Starch
  • 2 C. Raw Cashews 
 In a well-greased baking dish arrange vegetables.
• Pour Cashew Cream over vegetables
• SPRINKLE on Dry Roasted Cashews
• BAKE at 375 F. for about 20 minutes
• SERVE with a Green Salad

Recipe & Demo by: Wyona Hertwig

Comments

Linda Crampton said…
This sounds delicious! I love the idea of combining vegetables and cashew cream. Thank you for sharing the recipe.
December 7, 2014 at 10:06 PM
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