20 Best Gluten-Free Sourdough Discard Recipes - Natasha's Home (2024)

FAQs

Is sourdough bread inflammatory? ›

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.

Technically, sourdough discard has the same benefits as sourdough starter, since they are both wild yeast ferments. In terms of beneficial lactic acid bacteria, natural yeasts acetic acid and colonies of microbes, they are both full of them.

Put in the fridge for a couple of days. Long-Fermentation Rise in Fridge: For the longer fermentation process to eliminate 97% of gluten, keep your floured bowl or proofing basket in the fridge for 48-72 hours.

Maintaining And Feeding Your Starter:

If you are planning to bake a lot with your starter, you can leave it on the counter and feed it every 12 hours equal parts GF flour and water. Or else, place it in the fridge with a lid and feed every 7 days.

For individuals with celiac disease, gluten causes damage to the intestinal tract because of an immune system reaction. The only way to manage the symptoms of celiac disease is strict avoidance of gluten in the diet, so any gluten-containing bread (including sourdough bread) would not be tolerated or safe to consume.

Sourdough bread may be easier to digest than white bread for some people. According to some studies, sourdough bread acts as a prebiotic, which means that the fiber in the bread helps feed the “good” bacteria in your intestines. These bacteria are important for maintaining a stable, healthy digestive system.

Can I Use Old Sourdough Discard? You can use old sourdough discard if it's been stored in the fridge, however, you really want to use it up within a week - 2 weeks max. It's better to use "fresh" discard in a sweet sourdough discard recipe.

I recommend keeping sourdough discard for about one week, but I do know others who keep it for much longer. After one week, there is a higher risk of mold or bad bacteria growing on the discard.

Where should I store my jar of sourdough discard? Store your discard in a jar in the refrigerator where it will continue to ferment, albeit very slowly, whereas at room temperature, it will ferment quickly and you will soon have very ripe discard on your hands that won't be useful for much of anything.

The simple reason is that gluten free bread takes much longer than a regular loaf to bake and therefore a sticky crumb is generally the result of under baking (there could be other reasons but this is the first place to start troubleshooting).

How do you know when your gluten free sourdough starter is ready? ›

Sometime between days 5 and 10, you'll notice that within several hours after feeding the starter will have grown in size to between 2 1/4 and 2 3/4 cups. At this point it's ready to use in your recipe.

Without an active, happy starter, your bread will be dense and won't rise well when it hits the oven. 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.

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.

A note on hydration

Gluten free flours are often incredibly thirsty, meaning they'll need a lot more water than regular flour. Your starter needs to be the consistency of a thick paste in order to ferment. It can be wetter, but it can't be drier. So please take the 100% hydration as a guide.

*If making sourdough is new for you, do not be discouraged if you starter takes longer to get active than mine – stick with it, it will happen! *Tap water is usually fine, if you are not sure, use boiled and cooled water, you can use it at room temperature or cool; do not use distilled water.

The Arthritis Foundation lists rye bread and millet as two varieties that work well for anti-inflammatory diets. Rye bread is anti-inflammatory because it is high in fiber, which slows the absorption of sugar into the bloodstream.

Although there are many types of sourdough bread available, not all are created equal. Buckwheat sourdough offers the unique combination of being both highly digestible and gluten free- a huge bonus, especially for those living with autoimmune diseases.

Probiotic Potential

Lactic acid bacteria (LAB) produce beneficial compounds: antioxidants, the cancer-preventive peptide lunasin, and anti-allergenic substances, some of which may help in the treatment of auto-immune diseases.

Anti-Inflammatory Foods:

Gluten-free whole grains: brown rice, wild rice, black rice, millet, amaranth, quinoa, gluten-free oats, and sorghum. Whole grain and nut flours: whole grain flours, almond flour, coconut flour, chickpea flour, quinoa flour.