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Easy Gluten-Free Sourdough Discard Recipes

If you're a gluten-free sourdough enthusiast, you know the joy of creating a bubbly, active starter. But what do you do with the discard? Throwing it away feels wasteful, especially when it can be transformed into delicious, gluten-free treats. In this blog post, we'll explore some easy and creative gluten-free sourdough discard recipes that will make your kitchen smell amazing and your taste buds sing.

Why Use Sourdough Discard?

Sourdough discard is the portion of your starter that you remove before feeding it. While it may not be as active as a freshly fed starter, it still contains beneficial bacteria and yeast that can add flavor and texture to your baked goods. Plus, using discard is a great way to reduce food waste and make the most of your sourdough journey.

Gluten-Free Sourdough Discard Pancakes

Start your day with fluffy, gluten-free sourdough discard pancakes. These pancakes are easy to make and perfect for a lazy weekend breakfast. The sourdough discard adds a subtle tanginess that pairs beautifully with maple syrup and fresh berries.

Ingredients:

Ingredient	Quantity
Gluten-free sourdough discard	1 cup
Gluten-free flour blend	1 cup
Egg	1
Milk (dairy or non-dairy)	1/2 cup
Baking powder	1 tsp
Salt	1/4 tsp
Butter or oil (for cooking)	As needed

Instructions:

1. In a large bowl, mix the sourdough discard, gluten-free flour, egg, milk, baking powder, and salt until well combined.
2. Heat a non-stick skillet over medium heat and add a small amount of butter or oil.
3. Pour 1/4 cup of batter onto the skillet for each pancake.
4. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
5. Serve warm with your favorite toppings.

Gluten-Free Sourdough Discard Crackers

These crispy, savory crackers are perfect for snacking or serving with cheese and charcuterie. They're easy to make and can be customized with your favorite herbs and spices.

Ingredients:

Ingredient	Quantity
Gluten-free sourdough discard	1 cup
Gluten-free flour blend	1/2 cup
Olive oil	2 tbsp
Salt	1/2 tsp
Herbs or spices (optional)	As desired

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix the sourdough discard, gluten-free flour, olive oil, salt, and any herbs or spices you'd like to add.
3. Roll the dough out thinly on the prepared baking sheet.
4. Score the dough into cracker-sized pieces using a knife or pizza cutter.
5. Bake for 20-25 minutes, or until the crackers are golden and crispy.
6. Let cool completely before breaking into pieces and serving.

Gluten-Free Sourdough Discard Banana Bread

This moist and flavorful banana bread is a great way to use up sourdough discard and overripe bananas. The sourdough adds a depth of flavor that makes this banana bread truly special.

Ingredients:

Ingredient	Quantity
Gluten-free sourdough discard	1 cup
Gluten-free flour blend	1 1/2 cups
Ripe bananas (mashed)	3
Egg	1
Melted butter or oil	1/4 cup
Sugar	1/2 cup
Baking soda	1 tsp
Salt	1/2 tsp
Vanilla extract	1 tsp

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mix the mashed bananas, egg, melted butter or oil, sugar, and vanilla extract.
3. Add the sourdough discard and mix well.
4. In a separate bowl, whisk together the gluten-free flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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