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!
As an Amazon Associate I earn from qualifying purchases.
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.
Sourdough is not gluten free, but we know that many people with IBS, gluten intolerance, or gluten sensitivity can tolerate sourdough bread. This is because the methods used to make sourdough break down some of the gluten in the flour so it is easier to digest. Think of sourdough as low-gluten rather than gluten-free.
But, if you hate wasting food like me, you'll never want to actually discard your gluten-free sourdough discard. I usually scoop mine into a jar and bake another treat that day using it! If you're not baking with it immediately, you can store in the refrigerator or freezer until you're ready to use.
Alternate adding a whole grain gluten free flour like quinoa, teff, buckwheat, millet, sorghum, brown rice … in place of gfJules Flour. The protein and wild yeasts more likely to be present in these flours may help to re-energize the starter.
Gluten-Free Sourdough Discard: A sourdough discard refers to a portion of the gluten-free sourdough starter that is removed and discarded during the feeding process. For this sourdough discard muffin recipe, you can use a fed or unfeed gluten-free sourdough starter. I prefer using room temperature discard.
Sourdough bread and gluten-free bread are the best types of bread for people with IBS. The lengthy fermentation process used to make traditional sourdough bread reduces the amount of fructans, which are the kind of carbohydrates in bread that cause IBS symptoms.
Although Ezekiel bread is technically flourless, it is not a gluten-free product. Those with celiac disease or gluten intolerance shouldn't eat it. There are other flourless breads that do not contain gluten.
Feed starter with GF flour and water every 4 hours by using one of the following methods: If using a scale to measure ingredients, combine equal amounts by weight of starter, water, and GF flour. For instance, 50 grams of starter, 50 grams of water, 50 grams of GF flour.
While it will smell different to a fed, active starter, it won't smell unpleasant. The discard should be fine in the fridge, however if it is displaying signs of mold or any pink or orange tinges then it has gone bad and needs to be tossed.
You'll want to use whole grain gluten-free flour – something like brown rice flour, buckwheat flour, sorghum flour, or millet flour. Do NOT use a gluten-free flour blend, which can contain starches, gums, and other additives that you don't want in your starter.
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.
Gluten free sourdough starter recipes often need more hydration than regular ones. This is because gluten free flours generally absorb more water than wheat flour.
While the natural bacteria may make it easier to digest, and the fermentation process decreases the amount of gluten, it still does not reach 20ppm (parts per million) or less of gluten, which is how the United States defines gluten-free foods.
Put in the fridge for a couple of days. Long-Fermentation Rise in Fridge: For the longer fermentation process to eliminate 97% of gluten, keep your floured bowl or proofing basket in the fridge for 48-72 hours.
The best bread to reduce gut inflammation is bread made from whole grains. Refined grains, such as the grains found in white bread and white pasta, are known to increase inflammation across the whole body. Sourdough bread and rye bread are both good options for an anti-inflammatory diet.
Sourdough bread is transformed when it is fermented for 7 hours or longer. Then it is not only easily digested, but can often be handled by those who are gluten intolerant.
The most common reaction to fermented foods is a temporary increase in gas and bloating. This is the result of excess gas being produced after probiotics kill harmful gut bacteria and fungi.
The best bread to reduce gut inflammation is bread made from whole grains. Refined grains, such as the grains found in white bread and white pasta, are known to increase inflammation across the whole body. Sourdough bread and rye bread are both good options for an anti-inflammatory diet.
Aside from gluten-free options, sourdough breads made with whole grains, like rye, have some of the lowest gluten ppm (parts per million) of all breads when having completed a fermentation of 24 hours or more.
Introduction: My name is Saturnina Altenwerth DVM, I am a witty, perfect, combative, beautiful, determined, fancy, determined person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
