Have leftover sourdough discard? Make these Gluten-Free Cinnamon Sugar Sourdough Discard Crackers! These gluten-free crackers are quick and simple to make. This is the best way to use sourdough discard!
I really hate the term “sourdough discard” – it doesn’t embody all that your leftover starter can be. Recipes will tell you to “discard” this goodness – but why would you do that, when you can turn it into things like pizza, pancakes, waffles, and these delightful Gluten-Free Cinnamon Sugar Sourdough Discard Crackers?!
I campaign to change “sourdough discard” into “sourdough opportunities.” Please, never throw it away! When you’ve got extra, put it in a jar in the fridge – it’ll give you a few days until you decide what to do with it. There are lots of sourdough discard recipes out there, but if you’re anything like me, you’ll just decide to make these crackers. Over, and over, and over again.
Where does sourdough discard come from?
If you maintain a sourdough starter (I have a gluten-free brown rice flour starter), you’ll need to discard part of it every time you feed it with flour and water. However, that starter is good stuff! We use it in this recipe and it adds delicious flavor and a little bit of leavening, which creates a flaky texture.
The inspiration for this recipe comes from Deanna from Homestead & Chill. When I first started making sourdough and didn’t know what to make with the discard, I discovered her gluten-free sourdough herb crackers. They are SO good, and I made them so much I memorized the recipe and ended up creating a ton of variations on that recipe!
This recipe for these Gluten-Free Cinnamon Sugar Sourdough Discard Crackers is a variation on Deanna’s recipe! But, I took her concept and made the crackers sweet, cinnamony, and absolutely delicious.
The crackers themselves are flaky, sweet, and crispy – with a touch of salt. You’ll have a hard time not devouring them all.
Some tips for the best sourdough discard crackers:
- Roll them out super thin for the crispiest crackers!
- If you notice that you didn’t roll out evenly and the outside crackers are cooking more quickly than the inside crackers, let the crackers cool for a few minutes, remove the crispy ones, and let the rest continue cooking until they’re crispy too.
- Don’t go overboard with the coconut sugar – too thick a layer can take a long time to crisp up.
- Don’t use starter that smells too sour to your nose, or that flavor will come through your crackers. I find this happens when the discard has been in the fridge without a feeding for a little too long.
- Keep them stored in an airtight container to help them last! We always have a container full on our counter.
I hope you love these crackers as much as my family and I do! Enjoy :D
Want more snacks?!Print
Have leftover sourdough discard? Make these Gluten-Free Cinnamon Sugar Sourdough Discard Crackers! These gluten-free crackers are quick and simple to make, and sure to satisfy your snacky sweet tooth!
For the crackers
- ⅔ cup (64g) gluten-free oat flour, see Notes
- ½ cup (60g) brown rice flour
- ¼ cup coconut sugar
- 1½ tablespoons (8g) psyllium husk
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 cup gluten-free sourdough starter, mine is made with brown rice flour, it can be sourdough discard and does not need to be active, but shouldn’t smell too sour
- ½ cup (113g/4 ounces) room-temperature filtered water
- ¼ cup (50g) softened coconut oil, use refined for no coconut flavor
For the topping
- Melted coconut oil
- Coconut sugar
- Sea salt
- In a mixing bowl, whisk together the oat flour, brown rice flour, coconut sugar, psyllium husk, cinnamon, and salt. Whisk to combine.
- Add in the gluten-free sourdough starter, water, and oil. Mix to combine. If the dough seems soft, let it sit for about five minutes to firm up. If it’s still super soft, mix in a little bit more flour.
- Divide the dough in half, and press each half in a flattened rectangle and then wrap in parchment paper or plastic wrap. Refrigerate for at least an hour, or up to a few days.
- When ready to bake, preheat the oven to 325°F. Lightly dust a piece of parchment paper with gluten-free flour and roll into a super thin layer.
- Brush with coconut oil, and then sprinkle on an even layer of coconut sugar. Dust with a little cinnamon and sprinkle on a pinch of sea salt.
- Cut into pieces and slide onto a baking sheet.
- Bake for 25 to 30 minutes, or until all the crackers are crisp and break apart easily.
- Store in an airtight container and enjoy!
This recipe is adapted from Homestead & Chill’s Gluten-Free Sourdough Discard Crackers
My sister can’t eat oat flour, so I’ve tested these with almond flour and sorghum flour in place of the oat flour. They both work great, but the cooking time can vary slightly. Feel free to play around with the flour blend, but keep a close eye while baking to ensure you get the texture you’re after.
- Category: crackers, gluten-free, sourdough, snacks
Keywords: sourdough discard, sourdough, cinnamon, cinnamon sugar, crackers, gluten-free, vegan