Did you start making your first gluten-free sourdough starter? Good job! That is a difficult, yet, rewarding journey. Gluten-free sourdough starter, just like the regular one, needs to be discarded daily if kept at room temperature and if you are like me, you hate to throw away all that good and expensive gluten-free flour!
The good news is that there is no need to throw away ANY of the discard! Yes, that’s right, all of it is useful and can be used in plenty of recipes. I created a list of the best gluten-free sourdough discard recipes for you to have all in one place. Pin this post to your board to never lose it!
Discard vs Mature Starter
One thing I would like to mention is that sourdough discard is different from a mature starter. Discard is an unfed starter that you get rid of right before feeding it. A mature starter is a bubbling and rising starter at its highest peak. A mature starter is used for making sourdough gluten free bread, while discard is added to recipes that don’t rely on the wild yeast to raise the dough. Sometimes you will see me use discard along with commercial yeast, that is because discard doesn’t have the same rising and fermenting abilities as a mature starter.
If you don’t want to have to discard your starter daily, just keep in the refrigerator and feed once a week, or you can also freeze your starter, or dehydrate it for later use.
Without further ado, let’s get into the list of the best gluten-free sourdough discard recipes!
1. Fried Sourdough Starter
To start this round-up off, I first want to introduce you to the fastest and easiest way to use up surdough discard. Just fry it up on the stove!
If you have a laying around banana, then all you will need is an egg and some sourdough discard. Great breakfast idea for when you are in a hurry! These pancakes are naturally sweet from the sweetness of the banana used.