If you’ve got a gluten free sourdough starter and you’re staring at that discard like, “Now what?”—don’t worry! I’ve been there too. The first time I made a gluten-free starter, I had zero clue what to do with all the discard (aka that “extra” dough you toss during feedings). Spoiler alert—it’s pure gold for quick and easy recipes! Seriously, you can whip up crackers, pancakes, waffles, and so much more without wasting a thing!
But before we dive into the good stuff, let me promise you two things:
- This blog isn’t about complicated techniques or fancy chef vibes. I’ll keep things real, simple, and fun—just you, your kitchen, and a little creativity.
- I’ll answer all your confusing questions about gluten free sourdough discard (yes, even the funky ones about storage and gluten intolerance!).
So grab that jar of bubbly starter discard, and let’s make some magic!
Why Gluten-Free Baking Isn’t a Drag
Okay, hear me out—baking gluten-free sometimes gets a bad rap. People assume it’s impossible to get that chewy, crispy, or soft texture they remember from wheat-based dough. But gluten-free bakers know there are workarounds! Using sourdough discard changes the game because it brings so much flavor to the table. Think tangy goodness in crackers or pancakes that tastes almost like buttermilk pancakes. Plus, making use of your discard feels low-key thrifty, and who doesn’t love that?
And for folks with gluten sensitivity or full-blown intolerance, sourdough is that rare unicorn that’s gentler on the belly. (I’ll talk more about why later—promise I’m not gatekeeping info!)
What Exactly IS Sourdough Discard?
If you’re new to sourdough starters (and gluten-free baking in general), let’s backtrack for a sec. Every time you feed your gluten free sourdough starter, you end up with a little leftover dough that you need to remove—it’s called discard. Instead of tossing it into the trash, you save it for incredible recipes like crackers, breads, or even desserts.
For gluten-free starters, discard is even more valuable because GF flours are pricey (ugh, thanks inflation!) and waste feels like a crime. Bonus: Gluten-free sourdough discard recipes give you a chance to use every last spoonful creatively.
My Favorite Gluten Free Sourdough Discard Recipes
Here are a few recipes I come back to again and again. Some are sweet, some are savory—but they’re all ridiculously satisfying with fairly short prep times. So even if you’re chasing toddlers, binging Netflix, or working overtime, you’ll have time for these!
1. Sourdough Discard Crackers (The Almost-Gone-in-a-Few-Hours Snack!)
Craving a crunchy thing to pair with cheese, hummus, or just plain ol’ snacking? These crackers hit the spot!
Ingredients:
- 1 cup gluten free sourdough discard
- 1/2 cup gluten-free all-purpose flour (I love Bob’s Red Mill or King Arthur’s blend!)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1 teaspoon dried herbs (like rosemary, thyme, or basil)
Tools You’ll Need:
- Rolling pin
- Mixing bowl
- Parchment paper
- Baking sheet
How to Make It:
- Preheat your oven to 350°F (because warm ovens = good vibes).
- In a bowl, mix the discard, flour, olive oil, salt, and herbs until it forms a soft dough.
- Roll out the dough on parchment paper until it’s super thin—like “paper-thin” thin.
- Use a pizza cutter to slice into squares or whatever shape you’re into (hexagons? Sure!).
- Bake for 20-25 minutes, keeping an eye on ‘em to make sure they don’t burn.
- Let cool and munch away!
2. Fluffy Pancakes That’ll Wow Everyone
Raise your hand if breakfast is your favorite meal of the day. Same! These gluten free sourdough discard pancakes are fluffy, tangy, and just the right amount of sweet.
Ingredients:
- 1 cup gluten free sourdough discard
- 1 egg
- 1/4 cup milk or dairy-free milk
- 1 tablespoon sugar or honey
- 1 teaspoon baking powder
Tools You’ll Need:
- Bowl
- Whisk or fork
- Nonstick skillet
How to Whip Them Up:
- Whisk all the ingredients in a bowl until smooth.
- Heat your skillet over medium heat and add a bit of butter or oil.
- Spoon batter onto the hot skillet—about 1/4 cup per pancake works.
- Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes.
- Serve with maple syrup, berries, or just devour plain!
3. Super-Chewy Chocolate Chip Cookies
Cookies using sourdough discard? Oh yeah. These bad boys are chewy, chocolatey, and no one will guess they’re gluten-free.
(Running tight on space here, so make sure to check my recipe The Best Sourdough Chocolate Chip Cookies You’ll Ever Eat.)
FAQs You’ll Thank Me For
How can gluten free people eat sourdough?
People with gluten intolerance can eat gluten-free sourdough—as long as the starter and discard are made with gluten-free flours like rice, millet, or sorghum. Regular sourdough isn’t gluten-free (don’t let anyone tell you otherwise).
How to store gluten free sourdough starter discard?
Toss it into a sealed jar or zip-top bag and keep it in your fridge. You’ll want to use it up within about a week for the freshest flavor, but freezing’s an option if you don’t bake as often!
Is sourdough discard gluten intolerance?
Okay, this one’s a little trickier. Gluten-free sourdough discard is totally free of gluten, so it’s safe for people with gluten intolerance or Celiac disease. BUT regular sourdough discard (from wheat starter) is not suitable for gluten-free folks! It still has gluten.
Final Thoughts (Because We’re Outta Words)
So there you have it! Gluten free sourdough discard recipes aren’t just tasty; they’re a genius way to waste less, eat more creatively, and love your gluten-free life. Remember to get in your kitchen and experiment. Sometimes recipes flop, but hey—that’s part of the fun!
What’s your go-to sourdough discard recipe? Drop it in the comments—I’m trying to expand my baking bucket list!
Oh, and don’t forget to bookmark this post or share it with a gluten-free friend who’s looking for sourdough inspiration. Good luck, and happy baking! 😊
