This is the easiest way to use up your starter discard! I make these weekly because I am so short on time on most days. These sourdough crumpets are truly a discard-saver! If not for these, my discard might have been thrown out way too many times!
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Wondering what in the world is a starter, what does it start, and what makes it gluten-free? I get it! It might be confusing at first.
A gluten-free sourdough starter is what we use in bread in place of store-bought yeast. A starter is essentially a home-grown yeast that leaves bread. That is it!
My favorite bread to make with my brown rice starter is this sorghum & brown rice loaf.
Why you will love this recipe
- The simplest gluten-free discard recipe
- Ready within 30 minutes
- Makes for a perfect quick breakfast
🥘Ingredients
Baking soda - baking soda needs acids to activate, and sourdough starter has enough acids in it! Baking soda is a crucial ingredient as it makes the batter super bubbly and the crumpets more airy.
Salt - helps balance out the sourness of the starter. If your starter is extra sour, add more salt.
Sugar - adds a little bit of sweetness and balances out the sourness of the starter.
Sourdough discard - you can use either starter discard or an active starter. The only requirement for it is not to be moldy! I am using gluten-free discard in my kitchen.
Substitutes
Baking soda - technically you can use baking powder, but why would you? Baking powder consists of baking soda plus an acidic agent with some anti-caking ingredient. Baking powder is more expensive and absolutely not needed here.
Sugar - feel free to use honey, maple syrup, or coconut sugar here.
Starter discard - this recipe cannot be made without the starter discard!
📖Variations
Feel free to add to the batter to spice things up a little bit! Here are some ideas:
- Add chocolate chips
- Add vanilla or almond extract
- Add chopped fruit to the batter
- Add cocoa powder to make chocolate crumpets
🔪Step-by-step instructions
Step 1
Starter preheating a frying pan over medium heat.
Add all of the ingredients in a medium bowl and whisk.
Step 2
You will notice that a lot of bubbles are coming up and the mixture seems to have expanded.
Step 3
Spread a little bit of oil onto the frying pan and scoop the crumpet batter into it.
Try to keep the crumpets small to prevent them from falling apart or spreading too much.
Step 4
Fry one side until you start seeing bubbles in the middle of them.
Flix and keep frying for a minute or two.
Enjoy!
🍽Serving suggestions
- Jams! If you are into homemade jams, check out my jam with elderberries, apple & plum jam, and pure plum jam without any pectin!
- Condensed milk. Oh, what an indulgent crumpet breakfast it would be!
- Peanut butter & jam.
Storage
Keep the crumpets in the refrigerator in an air-tight container for up to 5 days. Freeze for up to 3 months! I find that freezing will alter the texture of the crumpets, so I would recommend eating them fresh if at all possible!
💭Expert tips
- Make these every week, so that your discard is not piling up in the fridge. It might get moldy before you know it!
- Use a cast iron pan if you own one. It heats up so well and bakes the crumpets through better than a non-stick pan!
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📖 Recipe
Easy Sourdough Crumpets (4 Ingredients)
Ingredients
- 265 grams sourdough starter discard I'm using my gluten-free starter
- ¾ teaspoon baking soda baking powder can be used if you are out of soda
- 1 teaspoon salt adjust according to taste/sourness of your starter
- 2 tablespoon sugar adjust to taste
Instructions
- Starter preheating a frying pan over medium heat.Add all of the ingredients in a medium bowl and whisk.
- You will notice that a lot of bubbles are coming up and the mixture seems to have expanded.
- Spread a little bit of oil onto the frying pan and scoop the crumpet batter into it.Try to keep the crumpets small to prevent them from falling apart or spreading too much.
- Fry one side until you start seeing bubbles in the middle of them.Flix and keep frying for a minute or two. Enjoy!
Notes
Serving suggestions
Jams! If you are into homemade jams, check out my jam with elderberries, apple & plum jam, and pure plum jam without any pectin! Condensed milk. Oh, what an indulgent crumpet breakfast it would be! Peanut butter & jam. Storage Keep the crumpets in the refrigerator in an air-tight container for up to 5 days. Freeze for up to 3 months! I find that freezing will alter the texture of the crumpets, so I would recommend eating them fresh if at all possible!Expert tips
-
- Make these every week, so that your discard is not piling up in the fridge. It might get moldy before you know it!
- Use a cast iron pan if you own one. It heats up so well and bakes the crumpets through better than a non-stick pan!
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