Gluten Free Sourdough Discard Recipes (2024)

FAQs

What can I feed my gluten-free sourdough starter? ›

Feed starter with GF flour and water every 4 hours by using one of the following methods: If using a scale to measure ingredients, combine equal amounts by weight of starter, water, and GF flour. For instance, 50 grams of starter, 50 grams of water, 50 grams of GF flour.

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.

You can always use this discard by directly mixing it into a dough for baking. Your discard, as long as it's in good shape, will leaven any bread dough just as well. The discard is just like a levain you would make for a recipe. The only difference is it's the same makeup as your starter.

The best bread to reduce gut inflammation is bread made from whole grains. Refined grains, such as the grains found in white bread and white pasta, are known to increase inflammation across the whole body. Sourdough bread and rye bread are both good options for an anti-inflammatory diet.

Gluten-Free Sourdough Starter Maintenance

Once established, you can store your starter in the refrigerator. Regular Feeding Instructions: if your starter is at room temperature, you will want to feed it every day so it doesn't get too hungry.

If you plan on baking gluten free sourdough often, just keep your starter on the counter and feed it at least once a day. If you don't plan on baking as often, you can store your starter in the refrigerator and feed it once a week.

To recover your starter, give it a good discard & feed to try and reactivate it. Since there won't be as many microorganisms present, feed a higher ratio of Starter : Feed (e.g. 2 : 1 : 1 – starter : flour : water). You should see some bubbles present within 24 hours if it is still alive.

How do I Know When My Gluten Free Starter is Ready. Once the starter has doubled in size, is bubbly and has a sweet-sour aroma, it's ready to use in your gluten free sourdough bread recipe.

I left my sourdough discard out at room temperature for a few days. Is it okay? As long as your kitchen isn't too warm (I'd say 78°F or higher) your starter/discard will be fine stored at room temperature for at least a few days without feeding. The flavor will get more acidic the longer it sits.

You can store mature sourdough discard in the refrigerator indefinitely. As long as there is no mold, it is good to use. It may develop a grayish liquid on top called “hooch” which can be poured off before use or stirred in. If you stir it in, the flavor will become more sour.

Can I use sourdough discard straight from the fridge? ›

Yes you can use sourdough discard straight from the fridge, you don't need to let it come to room temperature if you don't want to. What is this? If you are using it straight from the fridge it may be a little stiff or thick, so you'll need to ensure you mix it really well.

Remember, you can't use the discard from your homemade sourdough starter for the first 7 days. You can use sourdough discard in all kinds of sourdough discard recipes, including these no wait sourdough recipes, overnight sourdough discard recipes and sourdough discard recipes that use up a lot of discard.

Not Gluten-Free

People with a gluten intolerance may find that sourdough is easier to digest, but people with celiac disease will likely still experience symptoms if they eat sourdough bread. If you have a gluten intolerance or celiac disease, consult with your physician before adding sourdough bread to your diet.

Although Ezekiel bread is technically flourless, it is not a gluten-free product. Those with celiac disease or gluten intolerance shouldn't eat it. There are other flourless breads that do not contain gluten.

Yes, sourdough contains the gut-friendly lactobacillus bacteria, but the high heat of baking destroys these probiotics. So, unless you'd like to eat the raw dough, sourdough is not a probiotic food. However, it does have some digestive benefits.

Keep feeding your sourdough starter twice daily. Instead of feeding with ground-up flour, feed with leftover oatmeal or whatever else other cooked grain you have. Add the cooked grain and water and mix into the starter. It will probably be a little chunky, but that's okay.

I feed my starter with brown rice flour, but you can use sorghum, millet, or most other wholegrain flours for your starter. I would not recommend using a premade gluten-free flour blend, or a starch. Wholegrains work best because they give your starter a lot to feed on.

To recover your starter, give it a good discard & feed to try and reactivate it. Since there won't be as many microorganisms present, feed a higher ratio of Starter : Feed (e.g. 2 : 1 : 1 – starter : flour : water). You should see some bubbles present within 24 hours if it is still alive.

This usually means 1 or both of 2 things: 1) you aren't feeding the starter often enough; and/or 2) you haven't been feeding it enough food and water. Go back and follow the directions in the Sourdough Starter post (there is new info there as of 6/2020).