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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: Black Bean Soup


Enjoy this simple no-frills and healthy black bean soup.  You can start the soup by soaking the dry beans overnight to use in the soup, or you can just open a couple of cans of beans.  Buying dry organic beans is definitely a less expensive way to go.  Growing your own beans and drying them is better yet!  Whatever works for you!

INGREDIENTS:

2 cups of black beans (soaked overnight or from a can)
2 onions, chopped
2 carrots, chopped
2 stalks of celery, chopped
2 teaspoons salt
5-6 cups of water
2 teaspoons basil (see below**)

METHOD:
  1. If using soaked beans, drain and rinse the beans and put them in a pot with a tight-fitting lid and all the other ingredients and simmer for 4 hours, covered.  Add more water if needed.  If using canned beans, use slightly less water and simmer for about 30 minutes until all vegetables are tender.  
  2. Press the soup through a sieve or whirl up in a blender with a little extra water.
  3. Determine if you need to salt a little more.  
  4. Serve with a lemon wedge and/or almond sour cream as garnish.  
  5. This soup serves up to 8 people and can be used as a gravy over patties or rice or quinoa.  Delicious!  Even better the second day!

**This very simple black bean soup is tasty and comforting.  The recipe is based on one in the cookery book Eat For Strength: Oil-Free, Sugar-Free, Dairy-Free Edition by Dr. Agatha Thrash. It is designed to be very healthy by the standards of a cultural perspective that sees certain spices and condiments (eg., pepper, mustard, garlic, ginger) as being a little immoderate and not optimal for digestion and organ health.  Many of us are not in alignment with all of these particular beliefs related to spices and herbs, and would actually see some of the 'banished' spices, etc., as in fact, being healthy.  This is to say that you can go ahead and 'doctor up' your recipe with your favourite organic spices or fresh herbs.  If you have doubts, do some research and ask a nutritionist.   


OTHER NO-FRILLS-HEALTHY RECIPES
Lentil Patties
Blueberry-Strawberry Fruit Salad

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