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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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Vegan Corn Meal Pancakes


1 c. whole wheat flour
2 T. corn starch
1/2 c. cornmeal
1/2 tsp. tsp. salt
1+ c. water
3 T. soy or garbanzo flour

1. Mix flour and meal on a cake pan and toast in oven at 350 degrees F. for 5-6 minutes to toast
2. Put all ingredients in blender for 1 minute.
3. Drop by spoonfuls on parchment-covered pan.
4. Bake about 15 minutes at 375 degrees
 until golden. Turn broiler on for 1-2 mintes at end to brown tops.
Mine baked up like little pita breads. They were a great accompaniment to the Nuteena-like spread/filling.
5.  Heap with fruit or conserves for breakfast, or as chapatis, with veggie stew.


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