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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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Almond Sour Cream - Raw Vegan, Gluten-Free, Soy-Free, Whole Food

As you can see from the following photo, this Almond Sour Cream is a silky, thick, creamy vegan sub for dairy sour cream.  And it costs lots less than Tufutti or other commercial vegan formulations.
INGREDIENTS:

 1 C. Raw Almonds
Filtered Water to soak almonds
1/4 C. Fresh-squeezed Lemon Juice
1 C. Fresh Filtered Water
Pinch of Salt
METHOD:
  1. Soak Almonds in 2 C. Water for 12-48 hours
  2. Drain and rinse almonds
  3. Remove husks from almonds and set aside
  4. Whirl up almonds in blender with fresh water until smooth and fluffy
  5. Blend the lemon juice into the almond puree and add a pinch of salt

Use this wonderful non-dairy sour cream as a topping on your vegan Taco Salad!  Use it wherever you would have used dairy sour cream in the past.
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