Are you tired of throwing away that precious sourdough starter discard? Think again! The tangy, slightly sour flavor and tender crumb of sourdough can elevate any baked good. And with a little creativity, those scraps of dough can be transformed into a wide variety of gluten-free treats. From sweet breakfast options to savory snacks and indulgent desserts, we’ve got you covered. In this article, we’ll explore 20 mouthwatering recipes that use up that sourdough discard, so you can reduce waste and get creative in the kitchen.
Whether you’re a seasoned baker or just starting out with sourdough, these gluten-free recipes are sure to impress. From classic favorites like pancakes and muffins to more adventurous options like pretzels and dumplings, there’s something for everyone. So grab your sourdough starter and let’s get baking!
Gluten Free Sourdough Discard Pancakes
Transform your sourdough discard into a delicious and fluffy breakfast treat with these easy-to-make pancakes.
Ingredients:
– 1 cup gluten-free flour blend (containing rice flour, potato starch, and tapioca flour)
– 2 tablespoons sugar
– 1/4 teaspoon salt
– 1/2 cup sourdough discard (active and bubbly)
– 1 large egg
– 1/2 cup milk or water
Instructions:
1. In a bowl, whisk together gluten-free flour blend, sugar, and salt.
2. Add the sourdough discard, egg, and milk or water to the dry ingredients. Whisk until smooth and free of lumps.
3. Let the batter rest for 10-15 minutes to allow the sourdough starter to activate.
4. Preheat a non-stick skillet or griddle over medium heat.
5. Drop tablespoon-sized amounts of batter onto the skillet or griddle.
6. Cook for 2-3 minutes, until bubbles appear on the surface and the edges start to dry.
7. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: 4-6 minutes per batch
Serve warm with your favorite toppings, such as maple syrup, butter, or fresh fruit.
Gluten Free Sourdough Discard Waffles
Turn your sourdough discard into a tasty breakfast treat with these easy-to-make gluten-free waffles. Perfect for using up excess starter and serving with fresh fruit, whipped cream, or maple syrup.
Ingredients:
– 1 cup sourdough discard (100% hydration)
– 1/2 cup gluten-free all-purpose flour
– 1/4 cup cornstarch
– 1/4 teaspoon salt
– 1 large egg
– 1 tablespoon melted butter
– Flavorings of your choice (e.g., vanilla extract, cinnamon)
Instructions:
1. Preheat waffle iron according to manufacturer’s instructions.
2. In a bowl, whisk together sourdough discard, gluten-free flour, cornstarch, and salt until smooth.
3. Add egg, melted butter, and flavorings (if using). Whisk until well combined.
4. Pour approximately 1/4 cup of batter onto the waffle iron and cook for 3-5 minutes, or until golden brown.
5. Repeat with remaining batter.
Cooking Time: 3-5 minutes per waffle
Gluten Free Sourdough Discard Banana Bread
Elevate your banana bread game with this simple recipe that utilizes sourdough discard, making it a perfect use for those pesky discard buckets.
Ingredients:
– 1 cup gluten-free all-purpose flour
– 1/2 cup sugar
– 1/2 cup mashed ripe bananas (about 2-3 bananas)
– 1/4 cup sourdough discard (active and bubbly)
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1 large egg
– 1 tablespoon melted coconut oil or unsalted butter
– Optional: chopped walnuts or pecans for added texture
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, sugar, and baking powder.
3. Add mashed bananas, sourdough discard, egg, and melted coconut oil or butter. Mix until smooth.
4. Pour batter into the prepared loaf pan and smooth top.
5. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
6. Remove from oven and let cool on a wire rack for at least 10 minutes before slicing.
Cooking Time: 45-50 minutes
Gluten Free Sourdough Discard Muffins
These moist and flavorful muffins are a great way to use up excess sourdough starter, making them perfect for those who maintain a sourdough culture at home. With only 5 ingredients and no yeast required, these muffins are a simple and satisfying treat.
Ingredients:
– 1 cup gluten-free all-purpose flour
– 1/2 cup sourdough discard (active, bubbly starter)
– 1/4 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1 large egg
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour and sugar.
3. Add sourdough discard, melted butter, and egg. Mix until just combined; do not overmix.
4. Divide batter evenly among muffin cups.
5. Bake for 20-25 minutes or until tops are golden brown.
6. Allow muffins to cool in tin for 5 minutes before transferring to a wire rack.
Cooking Time: 20-25 minutes
Gluten Free Sourdough Discard Crackers
Gluten-Free Sourdough Discard Crackers: A Delicious Use for Your Sourdough Starter’s Discarded Loveliness!
These crispy, flavorful crackers are perfect for snacking or serving with your favorite dips and spreads. Made with simple ingredients and a bit of sourdough magic, they’re a great way to reduce food waste while enjoying a tasty treat.
Ingredients:
– 1 cup gluten-free flours (such as rice, corn, or quinoa)
– 1/2 cup sourdough discard (active, bubbly starter that’s been fed and ready for use)
– 1/4 teaspoon salt
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, mix together gluten-free flours, sourdough discard, and salt until well combined.
3. Add the olive oil and stir until a dough forms.
4. Roll out the dough to about 1/8 inch thickness. Cut into desired shapes (e.g., squares, strips, or circles).
5. Place crackers on prepared baking sheet, leaving some space between each cracker.
6. Bake for 15-20 minutes, or until edges are lightly golden and crackers are crispy.
Cooking Time: 15-20 minutes
Gluten Free Sourdough Discard Pizza Crust
Transform your sourdough discard into a delicious and crispy gluten-free pizza crust, perfect for topping with your favorite ingredients. This recipe is easy to make and requires minimal additional ingredients.
Ingredients:
– 1 cup sourdough discard (100% hydration)
– 1/2 cup brown rice flour
– 1/4 cup potato starch
– 1/4 teaspoon salt
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a mixing bowl, combine sourdough discard, brown rice flour, potato starch, and salt. Mix until a shaggy dough forms.
3. Add olive oil and mix until the dough comes together in a sticky ball.
4. Turn the dough onto a floured surface and shape into a circle or rectangle, about 1/8 inch thick.
5. Place the crust on a baking sheet lined with parchment paper.
6. Bake for 12-15 minutes, or until the crust is golden brown and crispy.
Cooking Time: 12-15 minutes
Gluten Free Sourdough Discard Flatbread
Transform your sourdough starter’s discard into a delicious, crispy flatbread that’s perfect for snacking or as a base for various toppings.
Ingredients:
– 1/2 cup gluten-free sourdough starter discard (100% hydration)
– 1/4 cup warm water
– 1 tablespoon olive oil
– 1 teaspoon salt
– Optional: herbs, spices, or cheese for added flavor
Instructions:
1. In a bowl, combine the sourdough starter discard and warm water. Mix until smooth.
2. Add the olive oil, salt, and any desired toppings. Mix until a shaggy dough forms.
3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until the dough comes together in a cohesive ball.
4. Shape the dough into a thin disk or rectangle, about 1/8 inch thick.
5. Preheat a non-stick skillet or baking stone to medium-high heat (400°F).
6. Cook the flatbread for 2-3 minutes on each side, until it’s crispy and golden brown.
7. Remove from heat and let cool before serving.
Cooking Time: 4-6 minutes total
Gluten Free Sourdough Discard Cinnamon Rolls
Elevate your breakfast or snack game with these sweet and tender gluten-free cinnamon rolls, made possible by the magic of sourdough discard.
Ingredients:
– 1 cup gluten-free flour blend (containing rice, potato, and tapioca flours)
– 1/2 cup sourdough starter discard
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 cup unsalted butter, melted
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine gluten-free flour blend, sourdough starter discard, sugar, and salt. Mix until well combined.
3. Add melted butter and mix until a shaggy dough forms.
4. Knead the dough for 5-7 minutes until smooth and elastic.
5. Roll out the dough to 1/4-inch thickness. Brush with beaten egg for egg wash.
6. Sprinkle cinnamon evenly over the dough, leaving a 1-inch border.
7. Roll up tightly and cut into 8 equal pieces. Place on prepared baking sheet.
8. Bake for 18-20 minutes or until golden brown.
Cooking Time: 18-20 minutes
Gluten Free Sourdough Discard Donuts
Transform your sourdough starter discard into a sweet and fluffy treat. These gluten-free donuts are perfect for using up excess starter and satisfying your sweet tooth.
Ingredients:
– 1 cup sourdough starter (active and bubbly)
– 1/2 cup gluten-free all-purpose flour
– 1/4 cup granulated sugar
– 1/4 cup whole milk
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– Vegetable oil for frying
– Confectioners’ sugar for dusting (optional)
Instructions:
1. In a large mixing bowl, combine sourdough starter, gluten-free flour, sugar, and salt. Mix until smooth.
2. Add milk and mix until fully incorporated.
3. Cover the mixture and let it rest at room temperature for 4-6 hours or overnight in the refrigerator.
4. Preheat oil in a deep frying pan to 350°F (180°C).
5. Using a piping bag or spoon, drop the dough into the hot oil, making sure not to overcrowd.
6. Cook donuts for 2-3 minutes on each side, or until golden brown and puffed up.
7. Remove from oil and place on paper towels to drain excess oil.
8. Dust with confectioners’ sugar (if desired) and serve warm.
Cooking Time: 4-6 hours (including resting time)
Gluten Free Sourdough Discard Crepes
Transforming your sourdough discard into delicious crêpes has never been easier! These gluten-free, tender, and flavorful treats are perfect for breakfast, snack time, or as a dessert.
Ingredients:
– 1 cup sourdough discard (at room temperature)
– 1/2 cup rice flour
– 1/4 cup cornstarch
– 1/4 teaspoon salt
– 1 tablespoon sugar
– 1/2 cup water
– Butter or oil for greasing the pan
Instructions:
1. In a large mixing bowl, combine sourdough discard, rice flour, cornstarch, and salt. Whisk until smooth.
2. Add sugar and whisk until dissolved.
3. Gradually add water, whisking continuously to avoid lumps.
4. The batter should be thin but still hold its shape. If too thick, add a little more water.
5. Heat a small non-stick pan over medium heat. Grease the pan with butter or oil.
6. Pour in about 1/8 cup of batter and tilt the pan to evenly coat the bottom.
7. Cook for 2 minutes, until the edges start to curl and the surface is dry.
8. Loosen the crêpe with a spatula and flip it over. Cook for another minute.
9. Repeat with remaining batter.
Cooking Time: Approximately 15-20 minutes for 6-8 crêpes.
Gluten Free Sourdough Discard Focaccia
This recipe makes use of the natural starter discard that’s typically thrown away after feeding your sourdough starter. With a few simple ingredients and some gentle kneading, you’ll be rewarded with a tender, gluten-free focaccia that’s perfect for snacking or serving alongside soups and salads.
Ingredients:
– 1 cup sourdough starter discard (100% hydration)
– 1/2 cup warm water
– 1 tablespoon olive oil
– 1 teaspoon salt
– 1 tablespoon sugar
– 1 cup gluten-free flours (such as rice, corn, or a blend)
Instructions:
1. In a large mixing bowl, combine the sourdough starter discard and warm water. Let it sit for 5-10 minutes to allow the starter to rehydrate.
2. Add the olive oil, salt, and sugar. Mix until well combined.
3. Gradually add the gluten-free flours, stirring until a shaggy dough forms.
4. Knead the dough for 5-7 minutes until it becomes smooth and elastic.
5. Shape into a round or oblong disk.
6. Place on a baking sheet lined with parchment paper, dimple the surface with your fingers, and drizzle with olive oil.
7. Bake at 400°F (200°C) for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Gluten Free Sourdough Discard Pretzels
Transform your sourdough discard into delicious, chewy pretzels that are perfect for snacking or serving at parties. This recipe is a great way to use up excess sourdough starter and reduces food waste.
Ingredients:
– 1 cup sourdough discard (100% hydration)
– 1/2 cup warm water
– 1/4 cup gluten-free pretzel salt
– 1 tablespoon olive oil
– Sesame seeds or pretzel toppings of your choice (optional)
Instructions:
1. In a large bowl, combine the sourdough discard and warm water. Mix until well combined.
2. Add the pretzel salt and olive oil. Mix until the dough comes together in a shaggy mass.
3. Knead the dough for 5-10 minutes until it becomes smooth and elastic.
4. Divide the dough into 8-10 equal pieces. Roll each piece into a long rope.
5. Twist the ropes into pretzel shapes, placing them onto a baking sheet lined with parchment paper.
6. Let the pretzels rest for 1 hour to allow the sourdough starter to activate and give the pretzels their unique flavor.
7. Preheat your oven to 400°F (200°C). Bake the pretzels for 12-15 minutes, or until golden brown.
Cooking Time: 12-15 minutes
Gluten Free Sourdough Discard Scones
These tender and flavorful scones are a great way to use up sourdough starter discard, and they’re perfect for breakfast or as a snack.
Ingredients:
– 1 cup sourdough starter discard (100% hydration)
– 2 cups gluten-free all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 cup cold unsalted butter, cut into small pieces
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine sourdough starter discard and gluten-free flour. Mix until just combined.
3. Add sugar, salt, and cold butter. Mix until the dough comes together in a shaggy mass.
4. Turn the dough out onto a floured surface and gently knead a few times until it comes together.
5. Pat the dough into a circle about 1 inch thick. Use a biscuit cutter or the rim of a glass to cut out scones.
6. Place scones on prepared baking sheet, leaving about 1 inch of space between each scone.
7. Bake for 15-20 minutes, or until scones are golden brown.
Cooking Time: 15-20 minutes
Gluten Free Sourdough Discard Cornbread
Transform your sourdough discard into a delicious and moist gluten-free cornbread, perfect for snacking or as a side dish. This recipe uses the natural tanginess of your sourdough starter to add depth and complexity to the classic cornbread.
Ingredients:
– 1 cup sourdough discard (100% hydration)
– 1 cup cornmeal
– 1/2 cup gluten-free all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon baking soda
– 1 large egg
– 1 tablespoon melted butter or oil
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, whisk together cornmeal, gluten-free flour, sugar, and salt.
3. Add the sourdough discard, egg, and melted butter or oil. Mix until just combined; do not overmix.
4. Pour the batter into an 8-inch square baking dish greased with cooking spray or oil.
5. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Cooking Time: 20-25 minutes
Yield: 6-8 servings
Gluten Free Sourdough Discard Bagels
Transform your sourdough discard into delicious bagels with this simple recipe.
Ingredients:
– 1 cup gluten-free all-purpose flour (containing a mix of rice, potato, and tapioca flours)
– 1/2 cup sourdough discard (at room temperature)
– 1/4 teaspoon salt
– 1 tablespoon sugar
– 1/4 cup water
– Sesame or poppy seeds for topping (optional)
Instructions:
1. In a large mixing bowl, combine gluten-free flour, sourdough discard, salt, and sugar.
2. Gradually add the water, stirring until a shaggy dough forms.
3. Knead the dough on a floured surface for 5-7 minutes, until it becomes smooth and elastic.
4. Divide the dough into 4-6 equal pieces, depending on desired bagel size.
5. Roll each piece into a ball and use your thumbs to create a hole in the center, stretching the dough outwards to form a bagel shape.
6. Place the bagels onto a parchment-lined baking sheet, leaving about 1 inch of space between each bagel.
7. Proof the bagels at room temperature for 4-5 hours or until they have doubled in size.
8. Preheat your oven to 400°F (200°C).
9. Bake the bagels for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Gluten Free Sourdough Discard Brownies
Transform your sourdough discard into a rich and fudgy brownie that’s free from gluten. This recipe is perfect for using up excess starter and satisfying your sweet tooth.
Ingredients:
– 1 cup sourdough discard (100% hydration)
– 1/2 cup unsalted butter, melted
– 1 cup granulated sugar
– 4 large eggs
– 1/4 cup unsweetened cocoa powder
– 1 teaspoon vanilla extract
– 1 and 1/4 cups gluten-free all-purpose flour
– 1/2 teaspoon salt
Instructions:
1. Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper.
2. In a medium bowl, whisk together melted butter, sugar, eggs, and vanilla extract.
3. Add the sourdough discard and whisk until smooth.
4. In a separate bowl, whisk together cocoa powder, gluten-free flour, and salt. Add to the wet ingredients and stir until just combined.
5. Pour batter into prepared pan and bake for 25-30 minutes or until a toothpick comes out with a few moist crumbs.
6. Let cool completely in pan before cutting into squares.
Cooking Time: 25-30 minutes
Gluten Free Sourdough Discard Chocolate Chip Cookies
Take your sourdough discard to the next level with these scrumptious gluten-free chocolate chip cookies. Perfect for snacking or sharing, these chewy treats are sure to satisfy any sweet tooth.
Ingredients:
– 1 cup sourdough discard (at room temperature)
– 1/2 cup coconut sugar
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 teaspoon vanilla extract
– 1 1/2 cups gluten-free all-purpose flour
– 1/2 cup semi-sweet chocolate chips
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together sourdough discard, coconut sugar, and melted butter until smooth.
3. Beat in egg and vanilla extract.
4. Gradually add gluten-free flour and stir until just combined.
5. Fold in chocolate chips and salt.
6. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
7. Bake for 10-12 minutes or until edges are lightly golden.
Cooking Time: 10-12 minutes
Gluten Free Sourdough Discard Granola Bars
Transform your sourdough discard into a crunchy and delicious granola bar, perfect for snacking on the go!
Ingredients:
– 1 cup gluten-free rolled oats
– 1/2 cup brown sugar
– 1/4 cup honey
– 1/4 cup coconut oil
– 1 teaspoon vanilla extract
– 1/2 cup chopped nuts (almonds or walnuts work well)
– 1/2 cup dried cranberries or cherries
– 1/4 cup sourdough discard (active and bubbly)
Instructions:
1. Preheat the oven to 325°F (165°C). Line an 8×8-inch baking dish with parchment paper.
2. In a large bowl, mix together the oats, brown sugar, honey, coconut oil, and vanilla extract until well combined.
3. Stir in the chopped nuts and dried cranberries or cherries.
4. Add the sourdough discard to the mixture and stir until it’s fully incorporated.
5. Press the mixture into the prepared baking dish.
6. Bake for 25-30 minutes, or until the edges are lightly golden brown.
7. Remove from the oven and let cool completely before cutting into bars.
Cooking Time: 25-30 minutes
Gluten Free Sourdough Discard Tortillas
Transform your sourdough discard into delicious and pliable tortillas, perfect for tacos, wraps, or simply enjoyed on their own. This recipe is a great way to reduce waste and make the most of your sourdough starter.
Ingredients:
– 1 cup sourdough discard (100% hydration)
– 1/2 cup warm water
– 1 tablespoon olive oil
– 1 teaspoon salt
Instructions:
1. In a large mixing bowl, combine sourdough discard and warm water. Mix until smooth and well combined.
2. Add olive oil and salt. Mix until fully incorporated.
3. Knead the mixture for 5-7 minutes until it forms a shaggy dough.
4. Cover and let rest at room temperature for 24 hours.
5. Preheat a non-stick skillet or griddle over medium-high heat.
6. Divide the dough into 8-10 equal pieces.
7. Roll each piece into a ball and then flatten slightly into a disk shape.
8. Cook tortillas for 30-45 seconds on each side, until they are lightly browned and slightly puffed.
Cooking Time: 1-2 minutes per tortilla
Gluten Free Sourdough Discard Dumplings
Transform your sourdough starter discard into delicious and tender dumplings that are perfect for any meal or snack. This recipe is easy to make and requires only a few ingredients.
Ingredients:
– 1 cup sourdough starter discard (100% hydration)
– 2 tablespoons gluten-free all-purpose flour
– 1/4 teaspoon salt
– 1 tablespoon vegetable oil
– Water, as needed
Instructions:
1. In a mixing bowl, combine the sourdough starter discard, gluten-free flour, and salt. Mix until well combined.
2. Add the vegetable oil and mix until a shaggy dough forms.
3. Gradually add water, 1 tablespoon at a time, until the dough comes together in a sticky ball.
4. Knead the dough for 5-7 minutes until it becomes smooth and pliable.
5. Divide the dough into small balls, about 1 inch in diameter.
6. Cook the dumplings by boiling them in water or steam-cooking them for 10-15 minutes.
Cooking Time: 10-15 minutes
Summary
Discover the versatility of gluten-free sourdough discard recipes with these easy-to-make treats. From breakfast to dessert, and snacks in between, this collection of 20 recipes showcases the possibilities of using sourdough discard as an ingredient. Pancakes, waffles, banana bread, muffins, crackers, pizza crust, flatbread, cinnamon rolls, donuts, crepes, focaccia, pretzels, scones, cornbread, bagels, brownies, chocolate chip cookies, granola bars, tortillas, and dumplings – there’s something for everyone. Whether you’re a seasoned baker or just starting out, these recipes are sure to inspire your next culinary adventure.
