25+ Delicious Gluten-Free Sourdough Discard Recipes You’ll Love

Sourdough bread has taken the culinary world by storm, bringing with it a delightful tang and incredible flavor. However, with the joys of baking sourdough come the challenges of using the excess starter—also known as discard. For those on a gluten-free diet, this can feel particularly frustrating.

But fear not! The sourdough discard is not just waste; it’s an opportunity to whip up an array of delicious and innovative gluten-free recipes.

In this article, we’ll explore over 25 creative ways to utilize your gluten-free sourdough discard. From pancakes and cookies to pizza crusts and quick breads, these recipes will not only help you reduce waste but also delight your taste buds.

Whether you’re a seasoned sourdough baker or just starting your gluten-free journey, you’ll find recipes that are easy to make and oh-so-satisfying.

So, roll up your sleeves and get ready to transform that discard into culinary masterpieces!

25+ Delicious Gluten-Free Sourdough Discard Recipes You’ll Love

Embracing gluten-free sourdough baking opens up a world of culinary possibilities, especially when it comes to utilizing sourdough discard. The 25+ recipes highlighted in this article showcase just how versatile and delightful this ingredient can be.

By incorporating your discard into various dishes, you not only minimize waste but also enhance the flavors and textures of your meals.

Whether you’re making sweet treats, hearty breakfasts, or savory snacks, these gluten-free sourdough discard recipes prove that you can create delicious food while being resourceful in the kitchen.

So next time you have leftover starter, don’t throw it away—experiment with these recipes and discover how fun and rewarding it can be to cook with sourdough discard. Happy baking!

Gluten-Free Sourdough Discard Pancakes

These gluten-free sourdough discard pancakes are fluffy, light, and bursting with flavor. Utilizing your sourdough starter discard not only reduces waste but also adds a delightful tanginess to the pancakes. They are perfect for breakfast, brunch, or even a quick snack. Serve them with maple syrup, fresh fruits, or your favorite nut butter for a delicious start to your day.

Ingredients:

• 1 cup gluten-free sourdough starter discard
• 1 cup gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon sugar (optional)
• 1 large egg
• 1 cup milk (dairy or plant-based)
• 2 tablespoons melted butter or oil
• Optional: Vanilla extract or cinnamon for added flavor

Instructions:

1. In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, and sugar.
2. In another bowl, combine the sourdough starter discard, egg, milk, melted butter, and any optional flavorings.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing; a few lumps are okay.
4. Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for another 1-2 minutes until golden brown.
7. Serve warm with your favorite toppings.

These gluten-free sourdough discard pancakes are an excellent way to use your sourdough starter while enjoying a delightful breakfast. The tangy flavor from the sourdough perfectly complements the sweetness of the pancakes, making each bite a burst of flavor. They are easy to whip up and can be customized with your choice of toppings or mix-ins, such as blueberries or chocolate chips. By incorporating these pancakes into your breakfast routine, you not only reduce waste but also savor a nutritious and satisfying meal.

Gluten-Free Sourdough Discard Crackers

Crunchy and flavorful, these gluten-free sourdough discard crackers make for a perfect snack or appetizer. Made with simple ingredients, they are easy to prepare and can be seasoned to your liking. Whether you enjoy them with cheese, hummus, or on their own, these crackers are a fantastic way to utilize your sourdough discard while providing a healthy, homemade snack option.

Ingredients:

• 1 cup gluten-free sourdough starter discard
• 1 cup gluten-free all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder (optional)
• 1/4 teaspoon onion powder (optional)
• 1 tablespoon olive oil
• Water (as needed for consistency)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the sourdough starter discard, gluten-free flour, salt, garlic powder, onion powder, and olive oil. Mix until a dough forms.
3. If the dough is too dry, add a little water, one teaspoon at a time, until it reaches a workable consistency.
4. Place the dough between two pieces of parchment paper and roll it out to about 1/8 inch thick.
5. Remove the top layer of parchment and cut the dough into squares or rectangles using a pizza cutter or knife.
6. Transfer the crackers to the prepared baking sheet and bake for 15-20 minutes, or until golden brown and crisp.
7. Allow to cool before serving.

These gluten-free sourdough discard crackers are a delightful snack that showcases the versatility of your sourdough starter. Their crunchy texture and customizable flavor make them a hit at any gathering or simply as a midday snack. By making these crackers, you not only minimize waste but also create a wholesome treat free from preservatives. Experiment with different seasonings or toppings to personalize your crackers further, ensuring they remain a staple in your kitchen.

Gluten-Free Sourdough Discard Banana Bread

This gluten-free sourdough discard banana bread is moist, flavorful, and an excellent way to repurpose your sourdough discard. The bananas add natural sweetness and moisture, making this bread a perfect snack or breakfast option. It’s easy to make and can be customized with nuts, chocolate chips, or spices to suit your taste.

Ingredients:

• 1 cup gluten-free sourdough starter discard
• 2 ripe bananas, mashed
• 1/4 cup sugar or honey
• 1/4 cup vegetable oil or melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups gluten-free all-purpose flour
• Optional: 1/2 cup chopped nuts or chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large mixing bowl, combine the mashed bananas, sugar (or honey), oil, eggs, and vanilla extract. Mix well until smooth.
3. Stir in the gluten-free sourdough starter discard until fully combined.
4. In another bowl, whisk together the gluten-free flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in nuts or chocolate chips.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free sourdough discard banana bread is a wonderful way to indulge in a comforting treat while utilizing your sourdough starter. Its rich flavor, coupled with the moist texture from the bananas, creates a satisfying dessert or snack. By making this bread, you’re not just avoiding waste but also enjoying a healthier alternative to traditional banana bread. Feel free to experiment with various add-ins, such as dried fruits or spices, to create a unique loaf that your family will love. This recipe can quickly become a go-to for using up ripe bananas and sourdough discard, ensuring that nothing goes to waste.

Gluten-Free Sourdough Discard Waffles

These gluten-free sourdough discard waffles are crispy on the outside and fluffy on the inside. By incorporating your sourdough starter discard, you add a deliciously unique flavor and texture to the classic waffle. Perfect for breakfast or brunch, these waffles can be topped with fruits, syrup, or even yogurt for a satisfying meal any time of day.

Ingredients:

• 1 cup gluten-free sourdough starter discard
• 1 cup gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon sugar (optional)
• 1 large egg
• 1 cup milk (dairy or plant-based)
• 2 tablespoons melted butter or oil
• Optional: 1 teaspoon vanilla extract or cinnamon

Instructions:

1. Preheat your waffle iron according to the manufacturer’s instructions.
2. In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, and sugar.
3. In a separate bowl, mix the sourdough starter discard, egg, milk, melted butter, and any optional flavorings until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are fine.
5. Lightly grease the waffle iron with cooking spray or oil.
6. Pour enough batter onto the hot waffle iron to cover the surface. Close the lid and cook according to your waffle iron’s instructions, usually for about 3-5 minutes, until golden brown.
7. Carefully remove the waffles and repeat with the remaining batter.
8. Serve immediately with your favorite toppings.

These gluten-free sourdough discard waffles offer a delightful twist on a breakfast classic. The addition of sourdough not only enhances the flavor but also provides a wonderful texture that elevates the eating experience. They are incredibly versatile; you can customize them with spices, nuts, or even chocolate chips for added indulgence. Whether enjoyed on a leisurely weekend morning or as a quick weekday breakfast, these waffles are sure to please everyone at the table. Plus, you’ll feel great knowing you’re minimizing waste and making something delicious and wholesome from your sourdough discard!

Gluten-Free Sourdough Discard Muffins

These gluten-free sourdough discard muffins are moist, fluffy, and bursting with flavor. A perfect on-the-go snack or breakfast option, these muffins leverage your sourdough starter discard to create a tender crumb and subtle tang. They can be easily customized with fruits, nuts, or spices, making them a versatile addition to your recipe repertoire.

Ingredients:

• 1 cup gluten-free sourdough starter discard
• 1/2 cup sugar or honey
• 1/4 cup vegetable oil or melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups gluten-free all-purpose flour
• Optional: 1/2 cup blueberries, chopped apples, or nuts

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large mixing bowl, combine the sourdough starter discard, sugar (or honey), oil, eggs, and vanilla extract. Whisk until smooth.
3. In another bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in any optional mix-ins like fruits or nuts.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

These gluten-free sourdough discard muffins are a delightful treat that turns your sourdough starter into something extraordinary. Their moist and fluffy texture, combined with the subtle tang from the sourdough, makes them a perfect snack or breakfast option. These muffins are not only easy to make but also a fantastic way to use up your sourdough discard while providing a wholesome and satisfying treat. They can be adapted to suit your tastes by incorporating various fruits, nuts, or spices, ensuring that you’ll never tire of this recipe. Enjoy them fresh out of the oven, or store them for quick breakfasts throughout the week!

Gluten-Free Sourdough Discard Pizza Crust

This gluten-free sourdough discard pizza crust is a game-changer for pizza lovers looking for a tasty alternative. The sourdough discard lends a unique flavor and improves the crust’s texture, making it crispy on the outside and chewy on the inside. Top it with your favorite ingredients, and you’ll have a delicious homemade pizza that everyone will enjoy.

Ingredients:

• 1 cup gluten-free sourdough starter discard
• 1 cup gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1/4 cup warm water (or as needed)

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet or pizza stone with parchment paper.
2. In a large mixing bowl, combine the sourdough starter discard, gluten-free flour, baking powder, salt, and olive oil. Mix well.
3. Gradually add warm water until the dough comes together. You may need more or less depending on your flour blend.
4. Transfer the dough onto a floured surface and knead gently until smooth. If it’s too sticky, sprinkle a little more flour.
5. Roll out the dough into your desired shape (round or rectangular) and thickness, about 1/4 inch thick.
6. Transfer the rolled-out dough to the prepared baking sheet or pizza stone.
7. Pre-bake the crust for 10 minutes until slightly golden.
8. Remove from the oven, add your favorite pizza sauce, toppings, and cheese.
9. Return to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

This gluten-free sourdough discard pizza crust is a delicious way to enjoy homemade pizza while utilizing your sourdough starter. The crust’s unique flavor and texture elevate the entire pizza experience, providing a satisfying base for all your favorite toppings. Not only does this recipe minimize waste, but it also allows for creativity in the kitchen as you experiment with different sauces, cheeses, and toppings. Whether you’re hosting a pizza night or craving a slice for yourself, this sourdough pizza crust is sure to impress and satisfy, making it a must-try in your gluten-free repertoire!

Gluten-Free Sourdough Discard Pancakes

These gluten-free sourdough discard pancakes are fluffy, delicious, and a fantastic way to start your day. Utilizing sourdough starter discard not only reduces waste but also infuses these pancakes with a unique tangy flavor. They’re incredibly easy to make and can be topped with your favorite fruits, syrups, or yogurt for a delightful breakfast.

Ingredients:

• 1 cup gluten-free sourdough starter discard
• 1 cup gluten-free all-purpose flour
• 1 tablespoon sugar (optional)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg
• 1 cup milk (dairy or plant-based)
• 2 tablespoons melted butter or oil
• Optional: 1 teaspoon vanilla extract or cinnamon

Instructions:

1. In a large mixing bowl, combine the gluten-free flour, sugar (if using), baking powder, baking soda, and salt. Mix well.
2. In a separate bowl, whisk together the sourdough starter discard, egg, milk, melted butter, and any optional flavorings until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are perfectly fine.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or butter.
5. Pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
6. Flip and cook for an additional 1-2 minutes, or until golden brown and cooked through.
7. Repeat with the remaining batter, adjusting the heat as necessary.
8. Serve warm with your favorite toppings.

These gluten-free sourdough discard pancakes are a delightful breakfast option that combines the rich flavor of sourdough with the comfort of pancakes. The unique tanginess from the sourdough enhances the overall taste, making each bite a treat. They are perfect for a cozy weekend breakfast or a quick weekday meal. With endless topping possibilities—like fresh fruit, nuts, or maple syrup—these pancakes can be customized to suit any palate. Plus, they are a fantastic way to use up your sourdough discard, reducing waste while providing a delicious, homemade meal.

Gluten-Free Sourdough Discard Cookies

These gluten-free sourdough discard cookies are soft, chewy, and bursting with flavor. The use of sourdough discard not only minimizes waste but also adds a subtle tang that beautifully complements the sweetness of the cookies. Ideal for an afternoon snack or dessert, these cookies can be enhanced with chocolate chips, nuts, or dried fruits.

Ingredients:

• 1 cup gluten-free sourdough starter discard
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup softened butter or coconut oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups gluten-free all-purpose flour
• Optional: 1 cup chocolate chips, nuts, or dried fruits

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Add the egg and vanilla extract, mixing until well combined.
4. Stir in the sourdough starter discard until fully incorporated.
5. In a separate bowl, whisk together the gluten-free flour, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in any optional mix-ins, such as chocolate chips or nuts.
7. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These gluten-free sourdough discard cookies are a wonderful way to enjoy a classic treat while utilizing your sourdough starter discard. Their soft and chewy texture, combined with the hint of tanginess from the sourdough, sets them apart from traditional cookies. They are perfect for sharing with family and friends or for enjoying solo with a cup of tea or coffee. You can easily personalize these cookies by adding your favorite mix-ins, making them a versatile choice for any occasion. With this recipe, you’ll not only satisfy your sweet tooth but also reduce waste, making your baking experience even more rewarding.

Gluten-Free Sourdough Discard Flatbread

This gluten-free sourdough discard flatbread is easy to make and incredibly versatile. It’s perfect as a side dish, a base for sandwiches, or even as a pizza crust. The sourdough discard adds flavor and a delightful texture, making this flatbread a great option for anyone looking to enjoy a gluten-free alternative.

Ingredients:

• 1 cup gluten-free sourdough starter discard
• 1 cup gluten-free all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1/4 cup warm water (or as needed)

Instructions:

1. In a mixing bowl, combine the sourdough starter discard, gluten-free flour, salt, and olive oil. Mix until well combined.
2. Gradually add warm water, a little at a time, until the dough comes together. The dough should be soft but not sticky.
3. Transfer the dough onto a floured surface and knead gently for a minute until smooth.
4. Divide the dough into equal portions and roll each portion out into a thin circle or rectangle, about 1/8 inch thick.
5. Heat a skillet or griddle over medium-high heat and lightly grease it with olive oil or cooking spray.
6. Cook each flatbread for 2-3 minutes on each side, until golden brown and cooked through.
7. Repeat with the remaining dough portions.
8. Serve warm or allow to cool and store in an airtight container.

This gluten-free sourdough discard flatbread is not only simple to prepare but also incredibly versatile. Its delightful texture and subtle tang make it an excellent accompaniment to various dishes, from curries to soups, or as a wrap for your favorite fillings. You can customize the flatbread by adding herbs, spices, or even garlic to the dough for added flavor. By incorporating your sourdough discard, you not only reduce waste but also enhance your meals with a unique twist. Enjoy this flatbread fresh off the skillet or use it throughout the week for quick, delicious meals that everyone will love!

Gluten-Free Sourdough Discard Banana Bread

This gluten-free sourdough discard banana bread is moist, flavorful, and perfect for breakfast or as a snack. The combination of ripe bananas and sourdough discard adds a rich depth of flavor while ensuring a tender crumb. This recipe is not only a great way to use up leftover sourdough starter but also a wonderful way to use overripe bananas that might otherwise go to waste.

Ingredients:

• 1 cup gluten-free sourdough starter discard
• 2 ripe bananas, mashed
• 1/2 cup sugar (brown or granulated)
• 1/4 cup melted butter or coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups gluten-free all-purpose flour
• Optional: 1/2 cup chopped nuts or chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine the mashed bananas, melted butter, and sugar, mixing until smooth.
3. Add the eggs, vanilla extract, and sourdough starter discard to the mixture, stirring until well incorporated.
4. In a separate bowl, whisk together the gluten-free flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in any optional nuts or chocolate chips.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free sourdough discard banana bread is a deliciously sweet treat that perfectly balances the flavors of ripe bananas and the subtle tang of sourdough. It’s a versatile recipe that can easily be adjusted to include your favorite mix-ins, such as nuts or chocolate chips, making it customizable for any palate. Whether enjoyed for breakfast, as an afternoon snack, or even as dessert, this banana bread is a great way to minimize food waste and make the most of your sourdough starter discard. Serve it warm with a pat of butter or a drizzle of honey for an extra special touch!

Gluten-Free Sourdough Discard Muffins

These gluten-free sourdough discard muffins are light, fluffy, and packed with flavor. Perfect for breakfast or a quick snack, these muffins are made using sourdough discard, which adds moisture and a delightful tang. They are incredibly versatile and can be easily customized with your choice of fruits, nuts, or spices.

Ingredients:

• 1 cup gluten-free sourdough starter discard
• 1/2 cup sugar (brown or granulated)
• 1/3 cup vegetable oil or melted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups gluten-free all-purpose flour
• Optional: 1 cup mix-ins (e.g., blueberries, chopped apples, nuts, chocolate chips)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large mixing bowl, whisk together the sourdough starter discard, sugar, oil, eggs, and vanilla extract until well combined.
3. In a separate bowl, mix the gluten-free flour, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in your chosen mix-ins.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

These gluten-free sourdough discard muffins are a wonderful way to use up leftover sourdough starter while enjoying a delicious and satisfying treat. Their fluffy texture and flavorful base make them a hit for both kids and adults alike. With endless customization options, these muffins can be tailored to suit your taste preferences or whatever ingredients you have on hand. Perfect for breakfast on the go or as an afternoon snack, these muffins not only reduce waste but also bring joy to your table, making them a must-try recipe!

Gluten-Free Sourdough Discard Waffles

These gluten-free sourdough discard waffles are crispy on the outside and soft on the inside, making them a perfect breakfast option. Utilizing sourdough discard not only enhances the flavor but also provides a unique twist on traditional waffles. They are quick to make and can be topped with fresh fruits, syrup, or yogurt for a delightful meal.

Ingredients:

• 1 cup gluten-free sourdough starter discard
• 1 cup gluten-free all-purpose flour
• 1 tablespoon sugar (optional)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg
• 1/4 cup milk (dairy or plant-based)
• 2 tablespoons melted butter or oil
• Optional: 1 teaspoon vanilla extract or cinnamon

Instructions:

1. Preheat your waffle iron according to the manufacturer’s instructions.
2. In a mixing bowl, combine the gluten-free flour, sugar (if using), baking powder, baking soda, and salt.
3. In another bowl, whisk together the sourdough starter discard, egg, milk, melted butter, and any optional flavorings until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be thick; add a bit more milk if necessary to reach your desired consistency.
5. Lightly grease the waffle iron with cooking spray or oil.
6. Pour the appropriate amount of batter onto the preheated waffle iron, close it, and cook according to the manufacturer’s instructions until golden brown and crisp.
7. Carefully remove the waffle and repeat with the remaining batter.
8. Serve warm with your favorite toppings.

These gluten-free sourdough discard waffles are a delightful breakfast option that transforms simple ingredients into a flavorful treat. The tangy notes from the sourdough starter elevate the traditional waffle experience, making them unique and enjoyable. Their crispy exterior and fluffy interior are perfect for holding syrup, fruits, or whipped cream. Whether served for a leisurely weekend brunch or a quick weekday breakfast, these waffles are sure to please everyone at the table. Plus, they provide a fantastic way to utilize sourdough discard, turning potential waste into a scrumptious meal!

Gluten-Free Sourdough Discard Pancakes

These gluten-free sourdough discard pancakes are a delicious and fluffy way to start your morning. The sourdough discard adds a unique flavor and extra moisture, resulting in pancakes that are light and satisfying. Perfect for breakfast or brunch, these pancakes can be customized with your favorite add-ins, such as fruits or nuts, making them a versatile choice for any palate.

Ingredients:

• 1 cup gluten-free sourdough starter discard
• 1 cup gluten-free all-purpose flour
• 1 tablespoon sugar (optional)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg
• 1/2 cup milk (dairy or plant-based)
• 2 tablespoons melted butter or oil
• Optional: 1 teaspoon vanilla extract or cinnamon

Instructions:

1. In a mixing bowl, whisk together the gluten-free flour, sugar (if using), baking powder, baking soda, and salt.
2. In another bowl, combine the sourdough starter discard, egg, milk, melted butter, and any optional flavorings until smooth.
3. Pour the wet ingredients into the dry ingredients and mix until just combined. The batter may be a bit thick; add more milk if necessary to reach your desired consistency.
4. Preheat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes until golden brown.
6. Repeat with the remaining batter, adjusting the heat as needed.
7. Serve warm with your favorite toppings, such as syrup, fruit, or yogurt.

These gluten-free sourdough discard pancakes are an excellent way to utilize leftover sourdough starter while treating yourself to a hearty breakfast. The unique tang from the sourdough enhances the flavor, making each bite satisfying and delicious. Whether topped with fresh berries, a drizzle of maple syrup, or a dollop of yogurt, these pancakes are sure to impress. They also freeze well, so you can make a big batch and enjoy them throughout the week, ensuring that no sourdough starter goes to waste!

Gluten-Free Sourdough Discard Pizza Crust

This gluten-free sourdough discard pizza crust is a fantastic alternative to traditional pizza bases, offering a unique flavor and texture. Using sourdough discard not only reduces waste but also adds a delightful tanginess to your pizza. This crust is simple to make and can be topped with your favorite ingredients, making it perfect for a fun family dinner or a casual gathering with friends.

Ingredients:

• 1 cup gluten-free sourdough starter discard
• 1 1/2 cups gluten-free all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon olive oil
• 1/2 teaspoon garlic powder (optional)
• 1/2 cup water (as needed)

Instructions:

1. Preheat your oven to 450°F (230°C) and line a baking sheet or pizza stone with parchment paper.
2. In a mixing bowl, combine the sourdough starter discard, gluten-free flour, salt, baking powder, olive oil, and garlic powder (if using).
3. Mix until a dough forms. If the dough is too dry, add water gradually until it reaches a workable consistency.
4. Transfer the dough to a floured surface and roll it out to your desired thickness, typically about 1/4 inch thick.
5. Place the rolled-out crust on the prepared baking sheet or pizza stone.
6. Pre-bake the crust for 8-10 minutes, or until it starts to firm up and turn slightly golden.
7. Remove from the oven, add your favorite toppings, and return to the oven for an additional 10-15 minutes, or until the cheese is melted and bubbly.
8. Allow to cool slightly before slicing and serving.

This gluten-free sourdough discard pizza crust is a delicious way to create a homemade pizza that everyone will enjoy. The unique flavor profile from the sourdough discard elevates your pizza night experience, providing a satisfying base for all your favorite toppings. It’s a wonderful recipe for experimenting with different flavors, making it easy to cater to various tastes and dietary preferences. Enjoy a slice of creativity and resourcefulness with this delightful pizza crust that helps reduce food waste!

Gluten-Free Sourdough Discard Chocolate Chip Cookies

These gluten-free sourdough discard chocolate chip cookies are rich, chewy, and utterly irresistible. The sourdough discard adds depth to the flavor, while the chocolate chips provide a delightful sweetness in every bite. This cookie recipe is perfect for using up your sourdough discard and satisfies any sweet tooth, making it an ideal treat for dessert or an afternoon snack.

Ingredients:

• 1 cup gluten-free sourdough starter discard
• 1/2 cup butter, softened (or coconut oil for a dairy-free option)
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups gluten-free all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Beat in the egg and vanilla extract until well combined.
4. Stir in the sourdough starter discard until fully incorporated.
5. In a separate bowl, whisk together the gluten-free flour, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips.
7. Drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.
8. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These gluten-free sourdough discard chocolate chip cookies are a delightful way to enjoy a classic treat while minimizing waste. The addition of sourdough discard not only enhances the flavor but also contributes to the chewy texture that makes cookies so enjoyable. They are perfect for sharing with friends and family or for enjoying with a glass of milk on your own. Whipping up a batch of these cookies not only satisfies your sweet tooth but also showcases the versatility of sourdough, turning a simple ingredient into something extraordinary.

Note: More recipes are coming soon!