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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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Pecan Nut Roast (Vegan, No Added Oils, Gluten-Free)



This pecan nut roast is one of the most popularly viewed recipes on this site.  And it should be cooked up anytime you want a simple, delicious, high nutrient-dense dish for your family or to take to a potluck.

Watch this short video where Dr. Michael Greger of NutritionFacts.org explains what scientific studies show to be the health benefits of the pecan in staving off cancer! 


Measure and assemble the following ingredients:
  • 4 C. Water
  • 1 C. Pecan Halves (or pieces)
  • 1 1/2 tsp. Salt
  • 1 T. Chicken-style Seasoning (Optional)
  • 1 T. Nutritional Yeast
  • 1 T. Turmeric powder (Optional)
  • 1 C. Chopped Onions
  • 3 C. Rolled Oats
  1. Blend together: Water, Pecans, Salt, Chicken-Like Seasoning, Nutritional Yeast, Turmeric (no pecans?  Substitute walnut pieces).
  2. Add the blended items to a bowl.  Then ad in the onions and oats.   Let stand for at least 30 minutes.
  3. I laid down a layer of Parchment Paper in my pan-- you could just dust it with flour  
  4. Spoon in the pecan nut roast and cover it with foil.
  5. Bake for 45 minutes at 350 F., 175 C.
  6. Take off the foil and let it brown for another 20 minutes or so
  7. Let roast cool before cutting.
  8. If you are baking this in advance of the actual eating of it, you might want to do the final browning later, closer to the eating.
  9. Enjoy with a nutty gravy or miso gravy or a tomato sauce... slice it thin the next day for eating in sandwiches....  dice into spaghetti sauce...  any other ideas?



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