These Gluten-Free Sourdough Crackers will be your new favorite snack! They’re gluten-free, vegan, perfect on their own, or for dipping. The best way to use your gluten-free sourdough discard!

Meet the snacking staple of my house: Gluten-Free Sourdough Crackers! I am not kidding when I say we usually have two full containers of these on the counter in my house: one of this savory version, with whatever flavor variation I’ve tried that week, and one of the sweet cinnamon sugar version. They are being replenished every two to three days because we eat so many of them. Usually on their own, or paired with some silky-smooth hummus.

I first started making gluten-free sourdough discard crackers pretty much as soon as I started working on my gluten-free sourdough bread recipe. I hate the idea of actually discarding sourdough discard, because there is so much you can do with it and so many delicious things you can make, like these Gluten-Free Sourdough Chocolate Chip Cookies and this Gluten-Free Sourdough Pizza Crust!

Early on, I started off experimenting with Deanna from Homestead & Chill’s gluten-free sourdough discard crackers. This recipe is based on her cracker recipe, but with a few changes that I think make them *extra special* and delicious.

I’ve provided you with a ton of options for mixing into your gluten-free sourdough crackers and give them different flavors, but my list is far from the limit with these! Use your imagination. Different combinations of flours create different textures, and all sorts of mix-ins can be added to flavor your crackers in different ways.

To make gluten-free sourdough crackers, you’ll need:

  • Gluten-Free Flours, like sorghum, oat, brown rice, or millet
  • Psyllium Husk: this provides our binding and acts like the gluten in these crackers
  • Nutritional Yeast
  • Salt & Spices
  • Refined Coconut Oil
  • Gluten-Free Sourdough Discard
  • Water

Making the sourdough cracker dough

Whisk together all of the dry ingredients, including any dry spices or seeds.

Mix in the wet ingredients: the coconut oil, gluten-free sourdough discard, and water.

Add in any other more delicate mix-ins, like fresh herbs, flower petals, and/or cheese now. Stir to combine.

Refrigerate the dough after you’ve separated it into halves and wrapped it in parchment paper.

Roll out the dough, brush with oil, and add your toppings. Cut into squares.

Bake until crispy and delicious!!

Best flavors for your crackers:

What I love about these crackers is the POSSIBILITIES!! You can really do sooo many different flavors here. I’ve already shared my cinnamon sugar sourdough discard crackers, but there are so many options when you go savory. Here are some of my favorites (and you can combine within these for extra special crackers — for instance I love combining flower petals and herbs):

  • Everything bagel seasoning
  • Seeds: like sesame, poppy, flax, chia, and hemp
  • Za’atar: this Middle Eastern spice blend’s flavors lend fabulously to crackers.
  • Dukkah: a combination of herbs, nuts, and spices. Tastes so yummy here! Sprinkle extra on top, too.
  • Dried herbs of choice: rosemary, thyme, oregano, basil, and dill all work well.
  • Fresh herbs of choice: same as above!
  • Citrus zest: works well paired with other things on this list for an extra zing.
  • Edible flower petals: I’ve used calendula and cornflower and both add a wonderful pop of color.
  • Cheese: either regular cheese or vegan cheese works well here! Add about 1/4 cup to the recipe.

Tips & Tricks

Roll them out thin! I bake them on a half sheet pan and roll out the dough on a silicone mat that fits the full size of the pan, and I roll out all the way to the edges so I get thin, even, crispy crackers.

Bake until crispy! Because it’s hard to roll them out the same thickness every time, the baking time may vary. I start checking on them around the 22-minute mark and bake longer as necessary until they snap apart.

Experiment with flour combinations. I do all different types, and they all give a slightly different texture. Brown rice flour and sorghum flour together make for crispier, snappier crackers, whereas using half oat flour and half brown rice flour, you get an almost flaky cracker.

Experiment with your flavors too! This is the most fun part of making crackers, and you’re certainly not limited to what I have listed here. Add some lemon zest! How about sundried tomatoes? Maybe some of your other favorite spice mixes. Have fun with it, and create some delicious snacks along the way!

Have more gluten-free sourdough discard? Make these:

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Gluten-Free Sourdough Discard Crackers

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 14 reviews
  • Author: Bakerita | Rachel Conners
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 160 crackers 1x
  • Category: Snacks
  • Method: Baking
  • Cuisine: Sourdough
  • Diet: Gluten Free


These Gluten-Free Sourdough Discard Crackers will be your new favorite snack! They’re gluten-free, vegan, perfect on their own or for dipping. Tons of cracker flavor options included!


  • 1 cup (120g) gluten-free whole grain flour, I like doing a combination of two, like oat, sorghum, brown rice, or millet
  • 2 to 4 tablespoons nutritional yeast
  • 1½ tablespoons (8g) whole psyllium husk
  • ½ teaspoon sea salt 
  • ¼ cup (50g) refined coconut oil, you can also use olive or avocado oil but coconut gives the flakiest texture
  • ½ cup (4 oz.) lukewarm or room temperature water
  • 1 cup (250g) gluten-free sourdough starter discard

Spices to add, use more to garnish! Pick one of these, or do a combination:

  • 2 tablespoons everything bagel seasoning
  • 2 tablespoons poppy amd/or sesame seeds
  • 1½ teaspoons zaatar
  • 2 tablespoons dukkah
  • 2 teaspoons dried herbs of choice (rosemary, thyme, basil, dill all work well)
  • ¼ cup fresh herbs of choice
  • 2 tablespoons fresh edible flower petals
  • ¼ cup vegan or regular cheese


  1. In a mixing bowl or the bowl of a stand mixer, whisk together all of the dry ingredients. 
  2. 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 and let the psyllium absorb. If it’s still super soft, mix in a little bit more flour.
  3. Divide the dough in half and place each half on a sheet of parchment paper or plastic wrap. Press each half in a flattened rectangle and then wrap up tightly. Refrigerate for at least an hour, or up to a few days.
  4. 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. I like to roll it all the way to the edges. Trim off any excess.
  5. Brush with oil (I typically use avocado), and then sprinkle on an even layer of your toppings – I like using nutritional yeast plus whatever flavorings I used in the loaf. You can do a light roll over the toppings with your rolling pin to press them lightly into the dough.
  6. Cut into pieces and slide onto a baking sheet. I typically cut into 80 crackers by making 10 rows on the longer side, and 8 rows on the shorter side.
  7. Bake for 22 to 26 minutes, or until all the crackers are crisp and break apart easily.
  8. Store in an airtight container for up to two weeks, and enjoy!!


Recipe lightly adapted from Homestead & Chill

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