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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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Roast Cauliflower with No-Fat Brown Gravy (Gluten-Free, Vegan)





Delicious Roast Cauliflower with Delectable No-Fat Brown Gravy
I know that you have likely seen this roast cauliflower picture on Facebook or Pinterest.  Well, I did too.  So, I went looking for recipes and couldn't find any that met my chief requirement for the sauce: NO fat.  So I made up my own recipe that I think is super delicious.  I invite you to try it.

ROAST CAULIFLOWER:

HEAT oven to 425 degrees Fahrenheit.
REMOVE leaves and bottom of core from Cauliflower so that it stands upright nicely.
TOSS Cauliflower in a bowl (or large baggy) with 2 tsp. of Olive Oil and about 1 tsp. of Celtic Sea Salt or Kosher Salt.
PUT IN OVEN for about 20-30 minutes to roast.

MAKE BEAN SAUCE/GRAVY:

COMBINE the following in a saucepan, and cook, stirring occasionally, for about 10 - 15 minutes:

1- 2 C. Cooked Mashed Beans (I used Pinto Beans, but other legumes would also be great)
2-4      Garlic cloves, grated
1 -2 T. Nutritional Yeast
1 tsp.   Celtic Sea Salt
1/2-1 C. Water or Vegetable Broth

TURN DOWN heat to lowest setting and put a lid on the gravy until the cauliflower is finished baking and is fork tender.

REMOVE Cauliflower from oven.

POUR Gravy over, and cut into 4-6 pieces as you would if you were carving up a regular roast.  Feeds 2 - 4 people depending on whether you are eating it as part of a larger meal, or if it IS the whole meal.

Enjoy!

~Recipe by Cynthia

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