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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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Plum-Banana Breakfast Squares, Vegan and Gluten-Free

These plum-banana breakfast squares are the result of wanting to use up some of the abundance of a backyard plum harvest.  I will also be making a plum upside-down cake to take to Church tomorrow (but not a very healthy recipe, so it won't be on this blog).

We will use some of these plums today:
I love these little orbs of sunshine.  I call them "Little Golden Plums" although I know they must have a proper scientific name.

😶You can use any sort/named plum but make sure you remove the stone when prepping them.

😶Set the Oven for 350 degrees Fahrenheit, or about 180 C.

😶Make your flaxseed or chia seed egg:

·    1 tbsp ground Flaxseed or Chia Seed + 3 tbsp water- whisk up together and set aside until it is the consistency of whisked egg white, creamy and sticky (about 10-15 minutes)

    😶Add the flaxseed/chia seed egg to the following in your food processor:
·         6oz Coconut Milk 
·         1 ripe Banana, mashed
·         1 tsp pure Vanilla extract
·         1 cup Almond Meal
·         2 cup Oat Flour (use certified gluten-free oats if necessary- I ground mine up in the Vitamix)
·         ½ cup Coconut Shreds
·         3/4 cup Coconut sugar (or sweetener of choice)
·         1 tsp Baking Soda
·         ¼ tsp Sea Salt
·         😶 After whirling the above together, pour into a medium size bowl and mix in:
  • ·         1 cup fresh Plums, chopped into quarters
·  😶Spoon or pour the above into an 8x8 pan, either lined with parchment (my preference) or sprayed with cooking oil.
😶Bake for about 25 - 30 minutes.
😶Remove and cool right in the pan on a rack (the cooler the better to keep its shape).
😶Cut into squares and serve when cool.


  • Cake for brekky anyone??😁

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