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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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Shirley's Sweet and Sour Sauce

Pineapple Sweet and Sour Sauce
 
This wonderful Sweet and Sour Pineapple sauce recipe from Elder Shirley Gong at the Port Alberni Adventist Church does not have some of the less attractive ingredients of commercial sauces (for example, no food coloring).  Use it as a sauce alternative for the Veggies and Pan Noodles, also a recipe of Shirley's.
 
INGREDIENTS
Makes 6 Servings
  • 1/2 C. Brown Sugar (or Coconut Palm Sugar)
  • 11 T. Corn Starch
  • 1 can Pineapple Chunks in Juice
  • 1/3 C. Vinegar or Lemon Juice
  • 1 T. Soy Sauce
  • 1 small chopped Green Pepper
METHOD:
  1. Mix Sugar and Starch together
  2. Add all ingredients to a medium saucepan, EXCEPT the pepper
  3. Heat slowly to a boil, stirring frequently.
  4. Add chopped Pepper
  5. Simmer 3 - 5 minutes.
  6. Add to your recipe.





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