Gluten-Free Cinnamon Sugar Sourdough Discard Crackers
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!
Are you on the gluten-free sourdough train with me yet?? I’ve become obsessed with making gluten-free sourdough bread, and along with the bread, comes a lot of sourdough discard. But I will be honest: 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 a gluten-free sourdough pizza crust, sourdough scones, sourdough chocolate chip cookies, or 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! I like to roll all the way to the edges of the parchment sheet or silicone baking mat.
- 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 a 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 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
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Gluten-Free Cinnamon Sugar Sourdough Discard Crackers
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Category: crackers, gluten-free, sourdough, snacks
Description
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!
Ingredients
For the crackers
- ⅔ cup (64g) gluten-free oat flour, see Notes
- ½ cup (60g) brown rice flour
- ¼ cup (40g) coconut sugar
- 1½ tablespoons (8g) psyllium husk
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 cup (250g) 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
- Cinnamon
- Sea salt
Instructions
- 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!
Notes
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.
Keywords: sourdough discard, sourdough, cinnamon, cinnamon sugar, crackers, gluten-free, vegan
Absolutely love these! Such a perfect easy and no fuss sourdough discard recipe. My favorite!!
★★★★★
So glad you’re loving them!! Thanks so much, Anna.
Ive eaten 1million of these because I live with Bakerita….. OMG they are so good
hot dang these are delicious. I’ve never made crackers before let alone made a sourdough starter, and these turned out amazing! Wasn’t sure what to expect but I’m definitely impressed! A simple recipe that I will for sure be holding on to. These taste too good to believe I made them haha.
★★★★★
So thrilled you’re loving them, Kellie!! Thanks for the feedback :D
These are amazing!! They for real taste like Cinnamon Toast Crunch but crackers! YUM! Such an easy recipe, I’m hooked.
YAY thank you!!! That’s exactly what we thought :D
these crackers have been a staple for me to upcycle my sourdough starter discard. all my friends love these. make sure you roll the dough verrrry thin!
★★★★★
Thanks Andrea, super crispy is the best!!
So excited to start making with my discard! But I was wondering, how much grams is 1 cup of starter?
Hi Inna! 1 cup of starter is 250 grams.
Honey instead of cinnamon sugar on top makes a good graham cracker :) I used sorgum and millet so they would be a little cakier to achieve more graham consistency.
Oooh that sounds delicious!!
Are you using psyllium husk powder, or the whole husk? Thank you!
The whole husk!
How long do these crackers keep in a container?
★★★★★
I’ve kept them for a few weeks before they start to get stale if it’s airtight!
I am brand new to the sourdough game, and it has been such a learning experience! Thank you for all your help and guidance :). I just made these crackers today and my family gobbled them right up, thank you!
★★★★★
My pleasure, so glad the crackers were a hit!
Could I omit the oil or is there a substitute for it?
Thanks!
I haven’t ever tried it without the oil so I’m not sure what would work well in it’s place besides butter or another oil.
If you substitute almond flour and sorghum flour what proportions would you use? Also can you use just almond or just sorghum or do you need both? I do not know much about any of these flours. New on the trail to gluten free. Cannot wait to try these.
I wouldn’t recommend using all almond flour, but you could likely use all sorghum flour or a combination of half sorghum/half almond. Hope this helps! Enjoy :)