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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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Samm'n Spread

 


There are quite a few different delicious recipes for this mock salmon spread out there and on the web. This particular recipe is a little lower in sodium, and has no added oils. It is, of course, plant-based (or "vegan" or "veganized" if you prefer). I'm calling it "Samm'n" just to distinguish it somewhat from the fish.

This can be whipped up pretty quickly in a food processor or a blender. I would recommend chopping up the celery and carrot into fairly small pieces, and when you are done the processing/pulsing, you may find some large chunks that need to be separated and re-processed after you have removed the spread from the processing container. But the picky-ness is really worth it! It is yummy and makes about 2 1/2 cups or 6 great sandwiches or a topping for a multitude of crackers!

INGREDIENTS:  

  • 2 cups of raw almonds- store-bought blanched or soaked overnight and "skin" at time of use, by boiling for exactly one minute and rinsing with cold water. 

  • 1 cup raw carrot pieces, chopped small

  • 1/2 cup filtered water or carrot or celery juice

  • 1 tablespoon lemon juice (I used 1 tablespoon organic rice vinegar when out of lemons)

  • 1 1/2 celery stalks, cut into small pieces  

  • 1/2 teaspoon celtic sea salt OR sea vegetable bits

  • 1 teaspoon smoked paprika

  • 1-2 tablespoons liquid smoke

  • 1 tablespoon maple syrup (optional)

  • 2 tablespoons dried or fresh (chopped) dill weed or chives (process last)

METHOD

1. Put the almonds, 1/2 cup of carrots, water and lemon juice through the processor until blended quite smooth.

2. Blend the rest of the ingredients until it makes a sort of course-textured spread. If for whatever reason there are still big hunks left in the spread, put those hunks back in separately and re-process.

3. Refrigerate until ready to serve.

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