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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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No Frills Healthy: Strawberry-Blueberry Fruit Salad



One time I was visiting a friend and opened her fridge to see a bowl of the most beautiful red and blue salad-- strawberries and blueberries.  I have made this simple, delicious, healthy fruit salad many times over the years.  It is particularly delicious if made with fresh organic home-grown sun-ripened berries and eaten under an umbrella on the deck-- but it is actually just as healthy and delicious when eaten anywhere, and store-bought ripe organic berries are a fine choice!

Please add one or two of your own favourite seasonal fruits/berries if you wish. Opt out of strawberries if you are allergic to them (that is definitely NOT the idea here) and pick another colorful berry or fruit that agrees with you.

I have offered a vegan version to make this a jelled salad using powder made from the sea vegetable agar agar (do not buy flakes, only powder for this recipe).

STRAWBERRY-BLUEBERRY SALAD (Vegan Jellied version)

INGREDIENTS:
  • 2 Cups  fresh Strawberries
  • 2 Cups  fresh Blueberries
  • 2 Cups Ripe Seasonal Fruit of your Choice (or increase berries by 1 1/2 cups)
  • 1/2 Cup Apple Juice
  • 1 1/2 T. Agar-Agar Powder (buy at Health Store)
  • 2 Ripe Bananas
  • 1 3/4 Cup Apple Sauce
  • 1/4 Cup shredded Unsweetened Coconut
METHOD:
  • In a saucepan, whisk together the apple juice and agar agar, heating gently (Medium-LOW heat) until dissolved.  Whisk/stir constantly.
  • When completely dissolved, take the apple juice-agar agar off the burner and let it cool.
  • Wash the berries, hulling and slicing the strawberries.  If you choose to include another fruit, wash, peel, chop.  Set aside.
  • BLEND together the Bananas and Apple Sauce until smooth.  
  • Combine the Banana-Apple Sauce with the Agar Agar-Apple Juice Mixture. Stir in the Coconut Shreds.
  • Pour the sauce over the berries and fruit and mix gently.  
  • Pour into a salad bowl or  jelly ring, if desired, and chill until set.
IF NOT OPTING FOR A JELLIED SALAD: 
  • BLEND together the banana, apple juice and apple sauce, and stir in coconut shreds.
  • Pour sauce over salad in a salad bowl.  Stir gently to combine fruit and sauce.
This recipe was adapted from a recipe for Strawberry-Nectarine-Blueberry Salad found in Recipes For Life From God's Garden








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