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Close-up of gluten-free sourdough discard baked good on wood.

Gluten Free Sourdough Discard Recipe Easy Flavorful No Waste Bakes

Enjoy these easy and flavorful gluten-free bakes using sourdough discard, perfect for reducing waste. This recipe is versatile and can be adapted for muffins, cookies, or scones.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins/cookies
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 cup gluten-free sourdough discard (unfed)
  • 1 cup gluten-free all-purpose flour blend (with xanthan gum)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup milk (dairy or non-dairy)
  • 2 tablespoons melted butter or oil
  • 1 large egg
  • 2 tablespoons honey or maple syrup (optional, for sweetness) optional
  • chocolate chips, blueberries, nuts, seeds Optional add-ins

Method
 

  1. Preheat oven to 350°F (175°C). Grease or line a muffin tin or baking sheet.
  2. Whisk together flour, baking powder, baking soda, and salt in a bowl.
  3. In a separate bowl, whisk together sourdough discard, milk, melted butter/oil, egg, and honey/maple syrup (if using).
  4. Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
  5. Gently fold in any desired add-ins.
  6. Fill muffin cups 2/3 full or drop spoonfuls onto a baking sheet.
  7. Bake for 15-20 minutes for muffins, or 12-15 minutes for cookies/scones, until a toothpick comes out clean.
  8. Let cool before transferring to a wire rack to cool completely.

Notes

For a tangier flavor, use sourdough discard that has been sitting in the refrigerator for a few days.