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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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Eggless Sandwich Spread


Eggless Sandwich Spread
Vegan Egg Salad

INGREDIENTS:
      • 14 oz/400 g firm tofu, pressed
      • 3 minced scallions/ or chives
      • 1 medium carrot, peeled and grated
      • 1/4 cup hemp seeds
      • 3/4 cup vegetarian mayonnaise
      • 1 cup alfalfa sprouts
      • 6 pita rounds or buns, bread, etc. of preference
METHOD:

  1. Using a sharp knife, slice 3 or 4 levels of the tofu block, and then slice small cubes through the 3or 4 levels. Put into a bowl large enough to accommodate all ingredients.
  2. Add chives (or onions), grated carrot, hemp seeds, and mayo.
  3. Season as you prefer. You can also just let the mayo and the chives carry the flavor.
  4. Chill in a bowl with a lid.
  5. Add alfalfa sprouts to your pita, wrap, sandwich bread, bun, etc.and then cover with the spread to serve.
  6. Enjoy!

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