Gluten-Free Sourdough Discard Crackers Recipe
These Gluten-Free Sourdough Discard Crackers are a crispy, savory snack made with a blend of gluten-free whole grain flours and sourdough starter discard. Infused with a variety of herbs, seeds, and seasonings, these crackers offer a flaky texture thanks to coconut oil and a deliciously complex flavor perfect for pairing with cheese or your favorite dips. They are easy to make, baked to perfection, and store well for up to two weeks.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: About 160 small crackers
- Category: Snack
- Method: Baking
- Cuisine: Gluten-Free
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 1 cup (120g) gluten-free whole grain flour (a mix of oat, sorghum, brown rice, or millet)
- 2 to 4 tablespoons nutritional yeast
- 1½ tablespoons (8g) whole psyllium husk
- ½ teaspoon sea salt
Wet Ingredients
- ¼ cup (50g) refined coconut oil (can substitute olive or avocado oil)
- ½ cup (4 oz.) lukewarm or room temperature water
- 1 cup (250g) gluten-free sourdough starter discard
Toppings and Flavorings
- 2 tablespoons everything bagel seasoning
- 2 tablespoons poppy and/or sesame seeds
- 1½ teaspoons zaatar
- 2 tablespoons dukkah
- 2 teaspoons dried herbs of choice (rosemary, thyme, basil, dill)
- ¼ cup fresh herbs of choice
- 2 tablespoons fresh edible flower petals
- ¼ cup vegan or regular cheese
Instructions
- Mix Dry Ingredients: In a mixing bowl or the bowl of a stand mixer, whisk together all of the dry ingredients until well combined.
- Add Wet Ingredients: Add in the gluten-free sourdough starter discard, lukewarm water, and coconut oil. Mix until combined. If the dough feels soft, let it rest for about 5 minutes to allow the psyllium husk to absorb moisture and firm up. If still too soft, incorporate a little more gluten-free flour.
- Shape and Chill Dough: Divide the dough into two equal portions and place each on parchment paper or plastic wrap. Press each portion into a flattened rectangle, then wrap tightly. Refrigerate for at least one hour, or up to a few days to rest and firm up.
- Preheat Oven and Prepare Dough: Preheat your oven to 325°F (163°C). Lightly dust a piece of parchment paper with gluten-free flour and roll the chilled dough into a very thin layer, extending to the edges. Trim any excess dough.
- Add Toppings: Brush the rolled dough lightly with oil (avocado oil recommended) and evenly sprinkle your chosen toppings, such as nutritional yeast and previously mixed flavorings. Optionally, roll lightly over the toppings with a rolling pin to press them into the dough.
- Cut and Arrange Crackers: Cut the dough into about 80 small cracker pieces by making 10 rows on the longer side and 8 rows on the shorter side. Transfer carefully onto a baking sheet lined with parchment paper.
- Bake and Crisp: Bake for 22 to 26 minutes or until the crackers are crisp and break apart easily. Since edge crackers crisp faster, remove those done and spread the center crackers out. Return them to the oven to finish crisping. Allow crackers to cool completely to enhance crispness.
- Store and Enjoy: Once cooled, store the crackers in an airtight container for up to two weeks. Enjoy as a flavorful snack or with your favorite accompaniments!
Notes
- You can use a combination of gluten-free flours such as oat, sorghum, brown rice, or millet for the best texture and flavor.
- Refined coconut oil yields the flakiest texture, but olive or avocado oil can be used as alternatives.
- Allow the dough to rest in the refrigerator to improve consistency and make rolling easier.
- Keep an eye on crackers baking at the edges, as they tend to crisp faster; remove when done to prevent burning.
- Roll toppings lightly into the dough to help them adhere better during baking.
- These crackers are perfect for gluten-free diets and make great use of sourdough discard to reduce waste.
