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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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Tunah Spread

 

Tunah Spread

This is a very simple spread, a veganized version of tuna spread that can be used on sandwiches, wraps, in pitas, as a salad base, as a filling for buns, and as a snack spread on rice cakes. 

The "secret" flavoring is a small amount of kelp or dulse or nori granules. **If you are on blood thinners or other medicines that your health person told you to limit your salt/sodium, please ask about the kelp in this recipe! This warning was on the package of kelp I used. Also, it is a good idea to ask the person in the Health Store where you buy the granulated sea vegetable if that is the best quality that they have in stock. Very cheap sea vegetable granules are more apt to be contaminated by impurities (such as sewage sludge!). But fortunately, there are very high quality organic, clean sea vegetable granules available as well. 

INGREDIENTS:

  • 1  14-oz. can of chickpeas (garbanzo beans), drained and rinsed
  • 1/2 cup (or less) low fat vegan mayonaise
  • 2 green onions, snipped, or about the same amount of snipped chives
  • 1 stalk celery, finely chopped
  • 1/2- 1 teaspoon kelp, dulse or nori granules. See **Note above.
  • Bread, buns, pitas, flatbread, rice cakes, wraps as preferred.
METHOD:
  1. I have recently begun removing the outer membrane (cooked) of the chickpea. You do not need to do this to enjoy the spread, but some prefer the texture. Mash the chickpeas in a bowl with a potato masher, or you could use a smaller food processor and blitz it a few times to break it down.
  2. Mix in the other ingredients and let marinate in a covered bowl in the fridge for a couple hours until overnight.
  3. Spread on bead, etc., and use immediately after that, or wrap up for lunches and continue to store in fridge.
Find this and other delicious, healthy vegan (plant-based) spreads and fillings for sandwiches HERE.

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