10+ Ways to Use Gluten-Free Sourdough Discard
This post rounds up 10+ of the BEST Ways to Use Gluten-Free Sourdough Discard! No need to discard it when you can make pizza crust, focaccia bread, crackers, cookies, and more. Lots of dairy-free & vegan options.
So you started a gluten-free sourdough starter? I bet you’ve got some gluten-free sourdough discard hanging around then! No need to actually discard it though, not when there are SO many delicious things you can make with it.
This roundup brings together some of my favorite ways to gluten-free sourdough discard, from delicious gluten-free sourdough crackers, to gluten-free sourdough focaccia, to the best gluten-free sourdough pizza crust! We’ve even got a gluten-free sourdough banana bread, pancakes, and chocolate chip cookies.
What is gluten-free sourdough discard?
When you’re building a sourdough starter (gluten-free or regular), you discard about half of the starter with each feeding to keep it at a manageable size. That part of the starter that we take out is referred to as “sourdough discard.” There is nothing wrong with it. We just want to keep our starter manageable and not have to feed it a bag of flour every time.
But, if you hate wasting food like me, you’ll never want to actually discard your gluten-free sourdough discard. I usually scoop mine into a jar and bake another treat that day using it! If you’re not baking with it immediately, you can store in the refrigerator or freezer until you’re ready to use. Because why throw something away, why you can use it to make more delicious goodies?! Take inspiration from one of the recipes listed below :)
I hope you find some sourdough treats you love – there’s something for breakfast, lunch, dinner, and dessert! Let me know which ones you love, and let me know if you have any requests for sourdough discard recipes you’d love to see. Happy baking!
Gluten-Free Sourdough Focaccia Bread
This Gluten-Free Sourdough Focaccia Bread is a simple seven-ingredient focaccia recipe that’s made with gluten-free sourdough discard. It’s easy to make, super fluffy and soft, and absolutely delicious! Perfect for dunking in olive oil, using as sandwich bread, or making into sourdough croutons.
Gluten-Free Sourdough Chocolate Chip Cookies (Dairy-Free + Vegan)
These Gluten-Free Sourdough Chocolate Chip Cookies are going to be your new favorite way to use your gluten-free sourdough discard! They’re dairy-free, vegan, and some of the best cookies you’ll ever have.
Gluten-Free Sourdough Scones
These savory Gluten-Free Sourdough Scones are the perfect use for your gluten-free sourdough discard! They’re flavored with everything seasoning, and make for a delicious breakfast or snack.
Gluten-Free Sourdough Pizza Crust
This Gluten-Free Sourdough Pizza Crust just six ingredients, 10 minutes, and one bowl needed to mix up the dough! This easy pizza crust recipe is also vegan, and couldn’t be easier to make.
Gluten-Free Sourdough Crackers
These Gluten-Free Sourdough Discard Crackers will be your new favorite snack! They’re gluten-free, vegan, perfect on their own or for dipping. Tons of cracker flavor options included!
Chocolate Chip Gluten-Free Sourdough Discard Scones
These sweet Chocolate Chip Gluten-Free Sourdough Discard Scones are the perfect use for your gluten-free sourdough discard! They’re dairy-free and vegan as well, and make for a delicious breakfast or snack.
Gluten-Free Cinnamon Sugar Sourdough Discard Crackers
Have leftover sourdough discard? Make these Gluten-Free Cinnamon Sugar Sourdough Discard Crackers! These gluten-free crackers are quick and simple to make, and sure to satisfy your snacky sweet tooth!
Gluten-Free Sourdough Discard “Naan” Bread
One of the best ways to use your gluten free sourdough discard are for sure these little tasty flatbreads. They remind me a lot an Indian style naan bread or pita bread. They are soft, delicious and make the perfect side for your saucy dishes.
Gluten-Free Sourdough Pancakes
Easy overnight or same day gluten free pancakes with the fabulous flavor of sourdough. Use your discarded sourdough starter in this fluffy and flavor-packed sourdough pancake recipe! Gluten free + easily dairy free.
Gluten-Free Sourdough Banana Bread
Sourdough Banana Bread is a simple and tasty way to use the discard from your sourdough starter.
Gluten-Free Sourdough Discard Pancakes
Thick, fluffy, gluten-free Sourdough Discard Pancakes are one of my favorite ways to use up sourdough discard. Yes, you CAN have a gluten-free sourdough starter!
Gluten-Free Sourdough Chocolate Cake
An easy sourdough chocolate cake recipe made with sourdough discard. It’s a delicious way to reduce waste from your sourdough starter!
The Best Gluten-Free Sourdough Discard Chocolate Chip Cookies, plus 10+ of the BEST Ways to Use Gluten-Free Sourdough Discard! No need to discard it when you can make pizza crust, focaccia bread, crackers, cookies, and more.
- ½ cup (100g) refined coconut oil, softened, similar in texture to softened butter
- ⅔ cup (96g) coconut sugar
- 1 flax egg (see Notes) or regular egg, room temperature
- ½ cup (125g) mature gluten-free sourdough starter, unfed (see Notes)
1 teaspoon pure vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 2 cups + 2 tablespoons (204g) blanched almond flour
- 1 cup (6 ounces) chocolate chips
- Flaky sea salt, to sprinkle on top, optional
- Mix together the coconut oil and coconut sugar until smooth and lightened slightly in color. Add the flax egg (or regular egg), vanilla extract, and sourdough discard, and mix until smooth.
- Add the almond flour, salt, and baking soda to the wet ingredients. Mix until well incorporated. Fold in the chopped chocolate.
- Cover and refrigerate for at least an hour (or up to 48 hours).
- When you’re ready to bake, preheat the oven to 350ºF. Use a cookie scoop (using this size will give you 12 cookies, using this smaller size will give you about 20) to form cookies and place on a parchment-lined baking sheet; press down slightly. Sprinkle with flaky sea salt if desired. Bake for about 10 or until just beginning to turn golden brown around the edges.
- Store leftover cookies in an airtight container at room temperature or in the refrigerator for up to 3 days.
For the flax egg: mix 1 tablespoon flax meal + 2.5 tablespoons water and let gel for 10 minutes before using
For the discard: don’t use discard that is from a super new starter – it should be smelling good and at least a week old. The starter does not need to be active, and should be fed with about 100% hydration.
Keywords: gluten-free sourdough discard, sourdough cookies