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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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Simple Warm-Up Taco Casserole

 

This will likely seem so simple as to be silly-- but the fact is that sometimes we all have brain freeze (under stress, sick, tired, etc.) and it is nice to have a recipe that does not require a bunch of A to Z ingredients and steps, that you can just take leftovers from yesterday-s dinner, open a can or two, and pop the recipe into a small oven (or a big one). That is the way with this yummy Mexican quickie casserole.

INGREDIENTS:

2 cups cooked quinoa or rice

1 can (1.5 - 2 cups) black beans (or other beans on hand)

1 - 15oz. can (or 2 cups) tomatoes

1-2 tablespoons Taco herbs and spices

.5 (1 half) cup of frozen corn niblets

up to .5  (1 half) cup of any or all the following: sliced olives, chilies, fresh pepper, diced onion and or minced garlic

1 cup salsa (optional)

corn chips or taco bowls

sour cream (vegan or natural) (optional)

lime slices (optional)

cheese shreds (optional)

METHOD:

  1. Line an 8 inch x 8-inch cake pan with parchment
  2. Layer rice or quinoa, then a layer of beans, then other vegetable bits and salsa
  3. Mix taco spices with the canned tomatoes and add as a third or fourth layer
  4.  Put in a small countertop (or large) oven at 425 degrees F for 25 minutes.
  5.  Serve in taco bowls, or with corn chips, sour cream, cheese shreds and squeeze on some lime juice.

Ours was the really simple stopped down version version

We spread on the tomato sauce over the (1)quinoa and (2)beans layers.

We added vegan cheese shreds as a 4th layer and broiled a few minutes and just added chives, salsa and chips as individually desired. 

Is there something you would add in or leave out....

 

 

 

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