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Discard · beginner

Gluten-Free Sourdough Discard Granola

Key takeaway

Press discard granola into a slab and do not stir; clusters form as the maple-discard glue sets while it cools.

Discard as the glue for certified gluten-free oat clusters. Low oven, long bake, no stirring if you want chunks.

By Andrew KittridgeCertified GF oats bound with discard
granoladiscardoatsbreakfastsourdoughgluten freevegetarian
Clustered gluten-free sourdough discard granola on a sheet pan

Prep

10m

Ferment / rest

0h

Bake

55m

Servings

10

Difficulty

beginner

The short answer

Granola clusters need a binder. We use 100g discard with 60g maple, 40g oil, 4g salt, 250g certified GF oats, 80g seeds or nuts. Mix, press onto a parchment-lined sheet, bake 275F for 50–60 minutes without stirring. Cool completely before breaking. Regular oats are not safe here. If you want loose granola, stir twice during baking. Discard browns and adds a faint tang that makes the maple taste less candy-like.

For the method behind gluten-free structure, read the gluten-free sourdough guide and keep a lively culture with the starter guide.

Why it works

  • Low heat dries without scorching maple.
  • An unsirred slab is one giant cookie you break.

Ingredients

  • 250gcertified gluten-free rolled oats
  • 80gpumpkin seeds, sunflower seeds, or chopped nuts
  • 4gfine sea salt
  • 3gcinnamon
  • 100gunfed gluten-free sourdough discard
  • 60gmaple syrup
  • 40golive oil or melted coconut oil
  • 5gvanilla extract

Equipment

  • Sheet pan
  • Parchment

Instructions

  1. 1

    Heat oven to 275F. Line a sheet with parchment.

  2. 2

    Toss oats, seeds, salt, and cinnamon.

  3. 3

    Whisk discard, maple, oil, and vanilla. Pour over oats. Mix until every flake looks damp.

  4. 4

    Press into an even slab about 1/2 inch thick.

  5. 5

    Bake 50–60 minutes until the slab is dry and gold at the edges. Do not stir if you want clusters.

  6. 6

    Cool completely on the pan.

  7. 7

    Break into clusters.

  8. 8

    If it is chewy, it needed more time or a longer cool. Return to a 275F oven 10 minutes.

Nutrition

Approximate values per serving. Always verify labels if you bake for celiac safety.

Nutrition facts per serving
NutrientAmount
Calories220 kcal
Protein5 g
Carbs28 g
Fat10 g
Fiber3 g
Sodium160 mg

Substitutions

Nuts
More seeds for nut-free
Dried fruit
Add after baking so it does not burn

Storage

Airtight 2 weeks. If it softens, 8 minutes at 300F.

Notes

  • Only certified gluten-free oats. This is a celiac-safety recipe, not a suggestion.

FAQ

Can I use active starter instead of discard in this granola?

Yes. Fed starter is milder and puffier. Reduce any baking soda slightly if the batter already tastes very tangy.

How much flour and water is in 100g of discard?

A 100% hydration starter is about 50g flour and 50g water. Reduce those amounts from the rest of the formula so the bake is not gummy.

Is discard safe to eat uncooked?

Treat it like other raw flour batters. Bake or cook it through. Fridge discard should smell pleasantly sour, not rotten.

My discard is very thin.

Stir it, then weigh. If it is far wetter than 100% hydration, use a little less water in the recipe.

How old can discard be?

We use discard within two weeks in the fridge. If it has mold, pink streaks, or a rotten smell, compost it.

Technique

Keep the method close

Psyllium, fermentation temperature, and a celiac-safe starter matter as much as the formula.

Sourdough guideStarter guide

About Andrew Kittridge

Home baker in Indianapolis documenting gluten-free sourdough: psyllium structure, whole-grain blends, and loaves that actually taste like bread.

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