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.
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.
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.
Once established, you can store your starter in the refrigerator. Regular Feeding Instructions: if your starter is at room temperature, you will want to feed it every day so it doesn't get too hungry.
What gluten-free flours can I use for sourdough? There are various gluten-free flours that can be used for sourdough baking. Popular options include brown rice flour, buckwheat flour, sorghum flour, millet flour, and tapioca flour. Each flour adds its unique flavor and texture to the final bread.
This usually means 1 or both of 2 things: 1) you aren't feeding the starter often enough; and/or 2) you haven't been feeding it enough food and water. Go back and follow the directions in the Sourdough Starter post (there is new info there as of 6/2020).
Traditional bread bakers would do a bulk rise of their bread dough and then a second rise in the tin. Without gluten to manage the activity of the yeast and to add structure, doing that first bulk rise may cause your loaf to be dense (more so for gf/vegan bread).
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.
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.
To recover your starter, give it a good discard & feed to try and reactivate it. Since there won't be as many microorganisms present, feed a higher ratio of Starter : Feed (e.g. 2 : 1 : 1 – starter : flour : water). You should see some bubbles present within 24 hours if it is still alive.
It's normal for sourdough starters to smell like nail polish, mild vinegar, or even almost sweet…in addition to that sourdough smell we know and love. That acetone smell you sometimes get is a sign that the starter is hungry. You want to be careful if it gets smells that are very strong and foul.
Sometime between days 5 and 10, you'll notice that within several hours after feeding the starter will have grown in size to between 2 1/4 and 2 3/4 cups. At this point it's ready to use in your recipe.
How do I Know When My Gluten Free Starter is Ready. Once the starter has doubled in size, is bubbly and has a sweet-sour aroma, it's ready to use in your gluten free sourdough bread recipe.
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.
*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.
Compared to whole wheat flour, rye flour is said to be the most nutrient- and amylase-dense option for a sourdough starter. Overall, it has a lower gluten protein content than wheat flour, which means it produces slack, sticky, and dense doughs.
You have to have the correct balance of structure (gum or other binder) and liquid. To troubleshoot gluten free dough with too much binder, add more water or other liquid and allow it to rise again. If your dough doesn't rise enough, you can also add additional yeast the next time you make it.
A note about moisture in gluten-free bread recipes: getting the right amount of moisture in GF bread dough is crucial to success. If the dough is too moist, the bread will rise well but sink in the middle when baking. If it is too dry, the bread will not rise.
Introduction: My name is Geoffrey Lueilwitz, I am a zealous, encouraging, sparkling, enchanting, graceful, faithful, nice person who loves writing and wants to share my knowledge and understanding with you.
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