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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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Fresh V8-ish Juice (Vegan, Gluten-Free)






If you ever wondered how to use all that arugula to best effect:

Put the following through your Juicer or Blend Up In Your Blender:
*Small Basket of Grape or Cherry Tomatoes (very ripe)
*6 Stalks Celery, cut in 1/4s
*4 Carrots
*Handful of Spinach
*1/3 Bunch of Cilantro
*Handful of Arugula
*2 Cloves Garlic
*2 Lemons, peeled and seeded
If using a Nut Mylk/Juice Bag to strain the juice, do that into a large pitcher. Pour Juice back into Blender.

  ADD:

 *1 T. Olive Oil
*1 T. Raw Honey
*Celtic Sea Salt and freshly ground Black Pepper to taste

Blend until slightly emulsified (20 seconds). Pour into glasses and add a grating of Pepper (to taste)

-Recipe and Demo by Cynthia


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