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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

Want more snacks?!