Simple Gluten Free Sourdough Discard Recipes to make with the discard from your gluten free sourdough starter.
If you’ve used my recipe for Sourdough Starter (or with any sourdough starter), you’ll have discard. And if you feed a sourdough starter, you going to need some gluten free sourdough discard recipes to go with it!
Each sourdough discard recipe is a tasty way to use your sourdough discard. Sourdough starter discard recipes are essential if you want to reduce kitchen waste by baking with your discard instead of tossing it in the trash.
Let me know in the comments which one you’re interested trying first!
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My Favorite Tools for Sourdough Bread and Maintaining Sourdough Starter
These are the best tools for making sourdough bread, tools for making sourdough discard, and maintaining your sourdough starter. Out of all of the items on this list, the kitchen scale is the most essential.
My personal favorite item on the list is the Mini Supoon. I have 4 of them and they’re one of my most-used kitchen tools. I use them for much more than just sourdough!
If you’ve ever tried my BEST EVER Gluten Free Chocolate Cake, then you’ll know this Sourdough Discard Chocolate Cake is equally amazing! The discard adds a little depth of flavor and the cake is so moist. It’s truly a spectacular gluten free chocolate cake recipe!
Gluten Free Cornbread got a major upgrade with this sourdough discard cornbread recipe. The sourdough discard adds an amazing yeasty flavor.
The cornbread is so light and fluffy – the texture is outstanding. Our family actually prefers this sourdough version over the original.
3. Sourdough Chocolate Chip Cookies
Bakery Style Gluten Free Chocolate Chip Cookies are a baker’s staple but these Sourdough Chocolate Chip Cookies give them a run for their money! If you’re a soft cookie fan, these cookies are for you!
Even if you’re not into the soft cookie life, you’ll still love these. There’s something so addictingly delicious about them that they’ll become a go-to way to use your sourdough discard.
4. Sourdough Pumpkin Bread
Classic Gluten Free Pumpkin Bread is spectacular when made with sourdough discard. It’s full of pumpkin spice flavor and you can add your favorite mix-ins like raisins or chocolate chips.
5. Sourdough Banana Bread
Using sourdough starter in Gluten Free Banana Bread is the ultimate zero-waste recipe. You’re using up sourdough discard and old bananas at the same time. The outcome is a delicious loaf of Sourdough Banana Bread!
Having a family pizza night is the perfect excuse to use your sourdough discard and satisfy that pizza craving. Serve it with an Italian Salad and you’ve got a complete family-friendly meal!
Sourdough Crackers are easy to make with simple ingredients. This easy sourdough cracker recipe can be made with different herbs and seeds to change the flavor profile.
These gluten free crackers would be great with your Gluten Free Charcuterie Board!
Gluten Free Pancakes made with sourdough discard are light, fluffy, and flavorful. Serve them with fresh berries, sliced bananas, and pure maple syrup for a delicious breakfast.
This easy Gluten Free Focaccia Bread is soft and fluffy and made with just 7 ingredients. Eat it alone dipped in olive oil, use it for sandwich bread, turn it into croutons, or serve it alongside some Summer Spaghetti or Chicken Piccata.
Through testing this recipe, I found sweet white rice flour or AP 1-1 gluten free baking flour to be an essential component in developing a strong and consistent gluten free sourdough starter. Mixed with another whole grain flour such as buckwheat or brown rice flour yields consistent results.
Most commonly, the issue here has to do with temperature (which is very important). If your sourdough starter is kept at a low temp, even 70°F (21°C), it will slow fermentation activity and appear to be sluggish, taking longer to rise and progress through the typical signs of fermentation. The solution: keep it warm.
If you plan on baking gluten free sourdough often, just keep your starter on the counter and feed it at least once a day. If you don't plan on baking as often, you can store your starter in the refrigerator and feed it once a week.
Longer cold fermentation (proofing) will give the bacteria more time to break down the gluten. Ideally, keep your sourdough in the cold fermentation process for at least 24 hours. Substituting some whole wheat or rye flour for some of the bread flour in your sourdough will give your loaf an overall lower gluten levels.
Whole wheat flour is an excellent choice for creating a sourdough starter due to its nutrient-rich composition and potential for fostering a robust microbial community. However, it's important to note that the quality of whole wheat flour can vary between brands.
*Whole grain gluten free flour options include brown rice flour, millet flour, sorghum flour, buckwheat flour, and teff flour to name a few. **See the sourdough starter recipe post for more details about how to work with the starter and get it going. Ripe starter is starter that's been fed within the past 12 hours.
A healthy sourdough starter is generally able to resist mold growth (its yeast and bacterial cultures defend it). So, if you're seeing mold it's because either the starter is sick or it has been contaminated with something else that allowed the mold to grow.
There are a few common reasons why your gluten-free bread may be turning out dense: Insufficient Leavening: Yeast or baking powder creates air pockets in the dough, allowing it to rise and become light. If you don't use enough leavening agents, your bread will not have enough gas bubbles to create that airy texture.
*If making sourdough is new for you, do not be discouraged if you starter takes longer to get active than mine – stick with it, it will happen! *Tap water is usually fine, if you are not sure, use boiled and cooled water, you can use it at room temperature or cool; do not use distilled water.
The best flour blend for creating a new sourdough starter is 50% whole-meal flour (whole wheat or whole rye) and 50% bread flour or all-purpose flour. I recommend a 50/50 mix of whole wheat flour and bread flour. Why do you need to use these two types of flour?
Gluten free flours are often incredibly thirsty, meaning they'll need a lot more water than regular flour. Your starter needs to be the consistency of a thick paste in order to ferment. It can be wetter, but it can't be drier. So please take the 100% hydration as a guide.
Proofing tends to be much faster with gluten-free bread. While it can take up to 6-8 hours in cooler weather, bread is often ready for baking in 1-2 hours. Overproofing is common, but will not harm the final bread.
Gently press your finger into the dough on the top. If the dough springs back quickly, it's underproofed. If it springs back very slowly, it's properly proofed and ready to bake. Finally, if it never springs back, the dough is overproofed.
Then, we take the freshly sprouted live grains and slowly mash them, mix them into dough in small batches and slowly bake into bread. Q: Are Food for Life Ezekiel 4:9®, Genesis 1:29® and 7-Sprouted Grains products "gluten free"? A: No.These products contain naturally occurring gluten.
In a gluten-free sourdough starter, that flour is often brown rice, though other flours can be used. This mixture of flour and water creates the perfect medium for the yeasts, acids, and other microorganisms that ferment and leaven bread into a beautiful loaf of sourdough bread.
The best flour blend for creating a new sourdough starter is 50% whole-meal flour (whole wheat or whole rye) and 50% bread flour or all-purpose flour. I recommend a 50/50 mix of whole wheat flour and bread flour.
NOTE: Use regular, unbleached all purpose flour or bread flour for best results- skip organic. The enzymes are different which can hinder the rising process the first time around. I use either KAF, Trader Joe's or Whole Foods. Filtered water or tap water is fine.
Once your starter is reliably doubling, switch to feeding it a 50:50 blend of brown rice flour and Breadtopia gluten free bread flour. This made my starter thrive. I typically keep about 75 grams of starter going so I have enough to create what I need for my gluten free bread recipe.
Introduction: My name is Msgr. Refugio Daniel, I am a fine, precious, encouraging, calm, glamorous, vivacious, friendly person who loves writing and wants to share my knowledge and understanding with you.
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