Gluten Free Sourdough Discard Recipes (2024)

Simple Gluten Free Sourdough Discard Recipes to make with the discard from your gluten free sourdough starter.

Gluten Free Sourdough Discard Recipes (1)

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!

You can see a few of my favorite tools for making sourdough bread below or get direct links to all the tools at my Amazon Storefront here.

1. Sourdough Chocolate Cake

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!

2. Sourdough Cornbread

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!

6. 4-Ingredient Sourdough Bread

This Gluten Free Sourdough Bread is technically made with sourdough discard. It’s a simple loaf made with just 4 ingredients.

It’s a great starter recipe when you’re just getting into baking sourdough bread. I love it toasted with some honey butter or butter with jelly.

Gluten Free Sourdough Discard Recipes (8)

7. Sourdough Pizza Crust

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!

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8. Sourdough English Muffins

Gluten Free Sourdough English Muffins have a crisp exterior and soft interior. The best part? They’re ready in 30 minutes!

These gluten free english muffins would make a great Frittata Breakfast Sandwich!

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9. Gluten Free Sourdough Discard Crackers

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!

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10. Sourdough Discard Pancakes

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.

Gluten Free Sourdough Discard Recipes (12)

11. Sourdough Discard Focaccia

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.

Gluten Free Sourdough Discard Recipes (13)

12. Chocolate Chip Sourdough Scones

Gluten Free Scones but made with sourdough discard and chocolate chips! They’ve got a crisp exterior and are tender inside, just as scones should be.

They’re also dairy free and vegan.

Be sure to follow me onInstagramand hashtag #whattheforkfoodblog or tag @whattheforkfoodblog – I love seeing what you make!
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Gluten Free Sourdough Discard Recipes (14)
Gluten Free Sourdough Discard Recipes (2024)


Why is my gluten free sourdough starter not rising? ›

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.

How often should you feed gluten free sourdough 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.

How do you know when your gluten free sourdough starter is ready? ›

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 long does sourdough need to ferment to be gluten-free? ›

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.

Why is my gluten free sourdough not doubling? ›

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).

Why is my gluten free sourdough so dense? ›

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).

How do you strengthen a gluten free sourdough starter? ›

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.

What consistency should my gluten free sourdough starter be? ›

A note on hydration

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.

What is the best flour for sourdough starter? ›

All-purpose Flour

It strikes a perfect balance of softness and structure, making it an ideal choice for various recipes. Due to its wide availability and affordability, all-purpose flour is often my top recommendation for creating and maintaining a sourdough starter.

What can I feed my gluten free sourdough starter? ›

For about two weeks, I recommend you feed your developing starter with brown rice flour only, and then after the starter reliably doubles, you'll switch to a 50:50 mix of brown rice flour and Breadtopia gluten free bread flour.

Is gluten free sourdough starter possible? ›

It doesn't require anything other than gluten-free flour, water and salt. Other ingredients may be added to create a flavor you like. To get started, you'll need to spend a few minutes a day for seven days. Then you'll be able to maintain it by “feeding” it more flour and water as necessary.

What does underproofed sourdough dough look like? ›

Underproofed dough is dense and has not increased in volume. This will result in a dense bread with a very tight crumb (holes are very close together) that doesn't have the pillowy texture when you take a bite. The flavor will also be underdeveloped.

Can you overproof gluten-free sourdough? ›

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.

Is Ezekiel bread gluten-free? ›

Gluten Content

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.

Why can I eat sourdough but not bread? ›

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.

What to do if gluten free dough doesn't rise? ›

Getting the proportionate amounts of starch and flour is key. If there is higher fiber, heavier flour and not enough starch it won't rise. Also try reducing the liquid a little. Sometimes if I am using a whole grain flour I'll add an extra tsp of yeast and that helps it to rise.

How do you revive a gluten free sourdough starter? ›

  1. Discard all but 20g. Feed 100g water, 100g flour. Feed Ratio 1:5:5. Once starter peaks, mix leaven (aka preferment or active starter).
  2. Yields 220g active starter. Then replenish 10-20g as above and refrigerate. This leaves 200g of active starter to create a leaven (aka preferment).
May 3, 2022

Why has my gluten free bread not risen? ›

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.

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