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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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Rice-Nut Burgers (Gluten-Free, Vegan)




Rice & Nut Burgers with Baby Bela mushrooms on top
COOK the following until plump (about 40 min.):
  • 2 C. Short-Grain Brown Rice in 4C.Water
In food processor/blender:
COARSE-CHOP: 2 C. Raw Nuts
ADD the Rice & Nuts above in a Mixing Bowl with:
  • 1 C. Brown Rice Flour
  • ½ C. Tapioca Flour
  • ½ C. Corn Flour
Next, in a Blender WHIZ:
  • ½ C. Water
  • 1 Raw Potato
  • 2 Onions
  • 2 Cloves Garlic
  • ½ C. GF Soy Sauce/Tamari
  • 2 T. Caflib (Roasted Chicory)
  • ½ C. Tomato Juice
ADD contents of the Blender to the Rice-Nut Mixture and form into Patties. Place on a well-greased cookie sheet.
BAKE at 450 F for about 30 Minutes.
Serve with a Brown (vegan) Gravy/Sauce or Tomato Sauce

Recipe & Demo by Wyona Hertwig

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