Congratulations! If you are on this page, it means that your gluten free sourdough starter has started bubbling! Now it’s time to use your discards to make some yummy sourdough bakes!

This is the easiest discard recipe and I use it all the time. Usually I use it to make sourdough crumpets which my girl absolutely loves! They can be eaten on their own or with jam. The family loves the garlic version. (The picture is a garlic crumpet). If you have muffin rings, you can use them to make muffins. I have used them as pizza bases as well.

Gluten Free Sourdough Discard Crumpet Recipe

Ingredients

– 1 cup (270g) gluten free sourdough starter or discard

– 1tsp sugar

– 1/2 tsp salt

– 1/2 tsp baking soda

– 1/2 tbsp ghee/cooking oil

Method

1. Whisk to combine discards, sugar and salt.

2. Heat up your pan. Add baking soda into the batter and whisk it in lightly to make sure that it has been thoroughly mixed in.

3. Pour 1/2 tbsp oil onto the hot pan and spread it to coat the pan. Ladle the batter onto the pan. I use the tablespoon (1-2 tbsp). You can make a few crumpets depending on the size of your pan.

4. Cook for a few mins until you see the top is set (you will see some bubbles on top).

5. Flip crumpets to lightly brown on the other side.

6. Cool the cooked crumpets on the rack. Or… if you can’t wait, like my girl, you can eat them when they are hot… If you don’t want to eat them immediately, you can freeze them in a single layer on a silicon mat in the freezer. Store them in a box when they have been frozen. You can toast them straight from the freezer next time.

*For garlic crumpets, you can combine with the garlic butter here. Or just mix minced garlic with butter, spread them on top of the crumpets and toast them in the oven.

Happy baking! All suggestions and questions are welcome. Just write them in the comments.

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