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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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Recipe for GARLICKY CASHEW SPAGHETTI SAUCE (Alfredo Sauce) - Vegan, Gluten-Free, Dairy-Free




Garlicky Cashew Alfredo Sauce on Baked Spaghetti Squash - Plant-Based Power with YUM

COOK in Mushroom or Vegetable BROTH (2 cubes in 1 C. water) for 8 minutes, or until broth has gone way down, watching so it doesn't burn:
1 1/2 C. chopped ONION (about 3 small to medium size onions)
ADD IN:
4 minced GARLIC for a couple of minutes
BLEND ABOVE with the following:
1/2 T. CELTIC SEA SALT
1/4 tsp. fresh-ground BLACK PEPPER
1/2 C. RAW CASHEWS
1+ T. LEMON or LIME JUICE
1/4+ C. NUTRITIONAL YEAST

 If it is a little too thick to blend properly, add in a small amount more broth or hot water.  If you don't have a high-speed blender, like a VitaMix, be sure to soak the cashews for about 5 hours before-hand to make them easier to blend.

 Serve immediately over regular pasta or spaghetti squash.  

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