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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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Is This The Famous Mushroom Gravy Recipe I've Heard So Much About? (Gluten-free, Vegan)


Is this the very tasty vegan Mushroom Gravy recipe by Shirley Gong?  This mushroom gravy recipe is part of the repertoire of delicious sauces that regularly appear at the meals put together by the Port Alberni Adventist Church.
Shirley's Mushroom Gravy
Good to know: This recipe serves 24 people (medium-size potluck) so if you are serving a family of 4-6, you will want to cut it back to 1/4 of this recipe (divide all following ingredients by 4... ah, math!)
INGREDIENTS:
  • 1/2 c. Vegetable Oil
  • 5 Qt./Li. or 2 1/2 pounds of sliced Mushrooms
  • Optional: 1 1/2 pounds of diced Onions, to add sweetness
  • 1/2 C. Soy Sauce or Tamari Sauce
  • 1 C. Apple Juice mixed with 1/2 C. Water and 1/2 C. Nutritional Yeast (if not using Veg. Stock)
  • 2 1/2 Qt./Li. Vegetable Stock or Water (if using the above Apple Juice Mix)
  • 1 T. each of dried Sage, Thyme and Marjoram (or 3 T. Poultry Seasoning)
  • 3/4 C. Cornstarch
  • 1 C. Cold Water
  • Salt and Pepper to taste
METHOD:
  1. Heat oil in pan, sauté mushrooms until tender.  Remove and set aside. 
  2. Sauté finely diced onions until translucent.
  3. Add Juice, Soy sauce stock and seasonings, and bring to a boil.  Reduce to low boil (Med-Low)
  4. For smooth gray, purée mixture with an immersion blender.
  5. Make a slurry of Corn Starch and ColdWater
  6. Slowly add the above slurry, adding it to the pot continuously until the gravy thickens
  7. Adjust salt and pepper to taste.
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