Last Updated on March 4, 2024 by Colleen

Oatmeal Sourdough

Not only do ZEGO’s raw Double Protein Oats make great gluten free sourdough starter, they do it MUCH faster than oatmeal and flours that are not raw.

As you can see in the picture on the left, the ZEGO oatmeal grow almost 1/3 more in just the first 18 hours. And, it’s easy to do if you follow the instructions below.

Shop Double Protein Oats

So many times oat-based gluten-free pancakes can be dense and dry and low in nutrition. But if you ferment ZEGO’s Double Protein Oats, your pancakes will be high in protein, fluffy, and packed with nutrition!

Best of all, you can use the batter to make muffins and waffles.

We feel it’s worth the time to get a sourdough starter going just to make these from the “discard” (see notes below on how to make an easy gluten-free sourdough starter), let alone sourdough bread later in the week.

But if you aren’t a sourdough kind of person, don’t fret! Just add a bit more baking powder.

How to Make Sourdough Starter with Raw Oatmeal

• Put about ½ cup of oats and ½ cup of water in a glass jar and stir with a wooden spoon or chopstick (or your finger).  
  
• Leave it in a somewhat warm place (70 degrees F) covered loosely with a towel. Stir each day with a wooden spoon or your finger (no metal) until you notice small bubbles on the surface. This may happen right away.  
  
• Once you see the bubbles, stir, and take out half the starter. This is called your “discard.”
  
• Immediately add in another ½ cup oats and ½ cup water. This is called “feeding” your starter.  

• Once or twice a day, repeat this process for about 5-7 days.
  
• You can start using the discard for baking or oatmeal if it has developed a sour-sweet smell like sourdough bread. If it has an “off” taste or smell, do not eat it. It isn’t ready yet, and it will give you a tummy ache!
    
• The starter can be kept in the fridge for 5 days before needing to be fed again. 

Gluten-Free Sourdough Starter Tips

Your oat-based sourdough starter will not have big bubbles like a wheat starter does because it doesn’t contain stretchy gluten. Instead, you’ll notice small bubbles on the surface and a sweet-sour smell once it gets going.

And don’t actually discard the starter when you feed it! Use it for amazing recipes like this one.

Why This Recipe For Sourdough is Better

• Using our sourdough starter makes recipes even more digestible than using just our gut-friendly Double Protein Oats. 
  
• Using sourdough starter or discard will add leavening to your dough.
  
• Sourdough adds prebiotic fiber and makes the dough easier to digest. 
  
• So many uses!! We’ve made pancakes, muffins, and waffles and they all turned out great.

Did you make this recipe?

Be sure to tag @zegofoods on Instagram and use the hashtag #PoweredByZEGO

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