Waste Not, Want Lots: Gluten-Free Sourdough Discard for Recipes
Ever wonder why an abundance of gluten-free sourdough discard is a recipe game-changer? It’s because of the subtle tangy flavor it adds to baked goods, elevating them from bland to delicious!
Gluten-free baking can be boring but it doesn’t have to be! This unique byproduct can add depth and texture and infuse a subtle sourdough taste into every dish. Try these easy gluten-free sourdough discard recipes!
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What is gluten-free sourdough discard?
We’ve all seen those delicious recipes for gluten-free sourdough discard pancakes, crackers, and cookies. But what exactly is gluten-free sourdough discard? It’s the part of a gluten-free sourdough starter that is leftover!
While the yeast may not be as active in the discard as in the freshly fed sourdough starter, there is no need to waste it. Instead, get creative and incorporate it into your baking!
Sourdough discard vs starter
To have gluten-free sourdough discard, you’ll need to start with a gluten-free sourdough starter! If you don’t have one yet, Bakerita has a helpful post to guide you.
A gluten-free sourdough starter is a fermented blend of gluten-free flour and water, similar to a regular sourdough starter.
It’s an active culture full of yeasty bubbles often used to bake bread. But, it must remain active for it to rise properly. This requires regular feeding with fresh gluten-free flour and water.
If you continue feeding your starter without using it for baking, you’ll accumulate excess, and this surplus is what we call sourdough discard!
What is sourdough discard used for?
Sourdough discard has a natural acidic flavor from fermentation, so it’s used to enhance the taste of many gluten-free treats. It can be thrown away or used in gluten-free sourdough discard recipes.
Whether it’s mini pancakes, lemon blueberry pancakes, waffles, muffins, or crackers, the tangy touch of sourdough can elevate flavor while also reducing kitchen waste.
Sourdough discard substitutes
As sourdough discard is a fermented product, it can add depth and complexity to gluten-free recipes. But, if you don’t have enough, here are some substitutes!
- yogurt has the taste and texture of sourdough discard and is a great 1:1 replacement in recipes like these sourdough rhubarb cupcakes.
- active gluten-free sourdough starter, buttermilk, or kefir all add acidity to baked goods but have a different texture than the gluten-free sourdough discard so you’ll have to adjust the substitution amounts for each recipe to achieve the desired consistency.
- vinegar or lemon juice mixed in milk will also introduce a sour flavor but will have a much thinner consistency than the gluten-free sourdough discard so the substitution amounts will vary depending on the recipe.
Adding sourdough discard to other gluten-free recipes
Gluten-free sourdough discard works great in cracker recipes that don’t require active yeast. Try my rosemary raisin crackers, lemon rosemary crackers, or beet and black pepper sourdough discard crackers!
Discard can also be used as a binding agent for breading chicken, swap it for yogurt in desserts, or share it with a friend!
More gluten-free sourdough discard recipes:
To get the desired taste and texture in your final dish, the exact amounts of sourdough discard may vary. It’s best to adjust the quantities until you find the perfect balance of taste and texture.
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Hi, I’m Della
I’m a busy mom and grandma who loves creating tasty gluten-free recipes. My blog is all about sharing tips for living with Celiac and enjoying a gluten-free lifestyle. Grab some freebies like food labels and menu plans, and have fun with word searches and scrambles. I’m happy that you’re here!
