3 Recipes for Gluten-Free Sourdough Discard

3 yummy recipes made from gluten-free sourdough discard and 2 other gluten-free flours.

Sourdough bread has a number of healthy attributes, as we likely all know from our experimentation during the Pandemic Pause. 

This time around we are working with a gluten-free starter (1/4 cup of brown rice and 2 tablespoons of filtered water--tap water has chemicals that can slow down the starter). 

I take out 1/2 of the starter each morning, and then feed it again. I also feed it in the evening before going to bed. The portion of starter I remove-- the "discard"-- I either put into the fridge or I use it to make something. 

GLUTEN FREE SOURDOUGH FOR EVERYONE

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The following three recipes are a great way to use up the day's discard in a delicious, gluten-free, vegan way. 

Gluten-free, vegan, Lemon-Ginger Pancakes (Firefly generated)

 1. Lemon-Ginger Pancakes (4 servings)

Ingredients:

½ cup gluten-free sourdough discard

½ cup oat flour*

¼ cup millet flour*

½ tsp xanthan gum

½ tsp baking soda

½ tsp baking powder

½ tsp ground ginger (or 1 tsp grated fresh ginger)

Zest of 1 lemon

2 tbsp maple syrup or sweetener of choice

½ cup non-dairy milk

1 tbsp lemon juice

1 tsp vanilla extract

vegan butter for cooking

Directions:

In a blender, combine all ingredients until smooth. Let the batter sit for 5 minutes.

Heat a non-stick pan over medium heat. Lightly grease with vegan butter or oil.

Pour ¼ cup of batter per pancake and cook until bubbles form (about 2 minutes). Flip and cook another 1–2 minutes.

Serve warm with extra lemon zest, maple syrup, or fresh fruit.

Banana-Blueberry Gluten-Free Muffins (by Cynthia)

2. Banana-Blueberry Muffins (6 large muffins)

Ingredients:

½ cup gluten-free sourdough discard

¾ cup oat flour*

¼ cup millet flour*

½ tsp xanthan gum

1 tsp baking powder

½ tsp baking soda

½ tsp cinnamon

¼ tsp salt

1 large ripe banana, mashed

¼ cup non-dairy milk

2 tbsp maple syrup or coconut sugar

2 tbsp melted vegan butter

½ tsp vanilla extract

½ cup fresh or frozen blueberries

Directions:

Preheat oven to 350°F (175°C). Line a muffin tin with liners. (Or use a silicon muffin pan, what I do)

Blend all ingredients (except blueberries) in a food processor until smooth.

Fold in blueberries. Spoon batter into muffin cups.

Bake for 20–25 minutes or until a toothpick comes out clean. Cool before serving

Tasty golden gluten-free biscuits (by Cynthia)

3. Baking Powder Biscuits (8 biscuits)

Ingredients:

½ cup gluten-free sourdough discard

¾ cup oat flour*

½ cup millet flour*

½ tsp xanthan gum

2 tsp baking powder

¼ tsp baking soda

¼ tsp salt

2 tbsp vegan butter, chilled

¼ cup non-dairy milk

1 tsp apple cider vinegar (or lemon juice)

Directions:

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a food processor, pulse flours, baking powder, baking soda, salt, and vegan butter until crumbly.

Add sourdough discard, milk, and vinegar (or lemon juice). Pulse until dough forms.

Drop 8 mounds from spoon onto parchment-covered baking sheet .

Bake for 12–15 minutes until golden. Serve warm.

*I make the oat and millet flours in my vitamix BEFORE I put ALL the ingredients together in the blender/food processor. I grind the organic, gluten-free grains together in the quantity needed for the recipe. You can purchase millet and oats from Amazon, and if purchased using the above links, we will be paid a small fee. Thank you for your support!

Have you got other go-to recipes for your sourdough discards?

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🥤 Recipe and photos © 2026 Cynthia Zirkwitz | Veggie School
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