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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:
- Sourdough Chocolate Chip Cookies
- Cinnamon Sugar Sourdough Discard Crackers
- Sourdough Scones
- 6-Ingredient Sourdough Pizza Crust
Gluten-Free Sourdough Discard Crackers
Ingredients
- 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
Instructions
- In a mixing bowl or the bowl of a stand mixer, whisk together all of the dry ingredients.1 cup (120g) gluten-free whole grain flour, 2 to 4 tablespoons nutritional yeast, 1½ tablespoons (8g) whole psyllium husk, ½ teaspoon sea salt
- 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.¼ cup (50g) refined coconut oil, ½ cup (4 oz.) lukewarm or room temperature water, 1 cup (250g) gluten-free sourdough starter discard
- 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.
- 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.
- 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 dough. You can do a light roll over the toppings with your rolling pin to press them lightly into the dough.
- 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.
- Bake for 22 to 26 minutes, or until all the crackers are crisp and break apart easily. Many times, the crackers on the edges will tend to crisp more quickly. When this happens, remove the crackers that are done from the edges. Space out the crackers on the inside and put them back in the oven to finish crisping up. The crackers will continue to crisp up as they cool.
- Store in an airtight container for up to two weeks, and enjoy!!
Been making these crackers for a couple of years now (I was one of those who started sourdough in lockdown!) and I love that I can eat gf crackers without loads of plastic packaging!
These are delicious. Great use for my gf sourdough discard.
So glad you love them, Erin! Thanks so much for the feedback.
I’m about to make this for the first time and curious if the yeast is an important part of the mixture or just for flavour, can it be substituted for anything else?
Nicole,
Hi Nicole, the yeast adds a delicious flavor but can definitely be left off if you prefer or don’t have :)
Thanks so much Rachel, where is the best place I could send you some photos regarding the SD bread loaf, I’m trying to troubleshoot some things. All the way from Australia ☺️
A DM on Instagram is easiest! @bakeritablog
Hi,
I have made these a couple times and within a few hours they are stale like. Am I not cooking them long enough? What’s the secret to keep them crunchy? Can you store them in a mason jar? TIA. I LOVE all your recipes :)
Hi Nicole, yes this sounds like underbaking! Sometimes you’ll have to take off the crackers on the edges (which tend to cook faster) to finish baking the center crackers so they’re crisp all the way through. Otherwise, the moisture can make them seem chewy/stale. Hope this helps and makes sense! And yes I always store in a jar once baked :)
Thank you!! I’ll try again
These are delicious and so addicting!! You can’t stop eating them
Our favorite!! :)
Just made these for the first time. In short, fabulous! AMAZING! Hubby can’t stop eating and even my 3 yo granddaughter loved them.
I used half oat flour and half rice and made a few discoveries along with way.
1. I didn’t need the entire amount of warm water. Based on experience with pie and short crusts, I am hesitant to add all the water listed into any recipe until I know I need it. I added a 1/4 cup then a few tablespoons as needed. Two tablespoons remained in the original measurement, but I could tell that if I added more, the texture would be way too sticky and goopy vs soft and smooth.
2. Much to my surprise, the crackers baked on silpat mats turned out better than the parchment in texture and crispness. Not sure why. It’s usually the other way around.
3. I cut the dough into three (3) balls before chilling. I did this as I wanted to test different thicknesses and flavor combinations. The last batch, which I rolled “hyper thin” turned out to be our favorite. Because my kitchen was so warm, I returned the 2nd and 3rd balls to the refrigerator after rolling out, seasoning, and pricking. I believe the longer chill on the 3rd batch contributed to the amazing crispness. So will definitely do again. Reminded us more of a buttery, flaky lavash than a cracker, which we adore and miss since going GF.
Anyway, absolutely love this recipe! I’m going to be making the cumin seed and toasted onion, lavash version to give as “Galantine Gifts” to two friends who recently found out they are gluten sensitive. Thanks again.
Thank you so much for sharing all of this helpful feedback, KC!
Searching for gf sourdough discard and happily landed on your blog. These crackers are nothing short of amazing! My tasters are favoring these over my usual sourdough discard crackers. Thank you for the recipe!!
So glad you’re loving them, Deborah! Hope you find many other sourdough discard recipes you love around here too :)
Thanks for sharing! Balls are in the fridge and my fingers are crossed… Luckily I’m at 10year in my gf days, but sourdough is new to me. I wish there were pictures posted of the batter to match the beautiful end product pictures!
Mine turned out more like a fluffy dough, not a cracker dough. (I doubled your recipe, using sorghum and oat for my dry flour. Discard starter of teff, brown rice, and sorghum. ) So I made smaller balls and kneaded in more oat flour until it looked right.
Chilling now. Here’s hoping! Any advice?
Hi Amanda, the dough isn’t supposed to be super dry, it’s a bit on the wetter size for a cracker dough! I can definitely try to make these again soon to share process photos to add to the post – I do have a video posted which helps show the texture. The wetness of the starter can also impact the wetness of the dough. I hope they turn out fabulously! Lmk if you have any specific questions.
Yes!! Thank you for a quick response ! I couldn’t find your video. Luckily I made a triple batch for trial and error :) I’m finding the dough was good but, as usual, my crackers weren’t crisping up nice. The best batch is loaded with S&P from the grinder and cut smaller than a cheeze-it size (that’s less than 1×1), and removing the done ones as they cook. Next time I would go the max suggested nutritional yeast in the dough too. It’s all good, these ones will get cheesed upon eating. Thanks again!
What is the shelf life of gluten free sorghum crackers
If you store them in an airtight container they should last at least a few weeks!
Hi Rachel, I love the taste of these but for some reason, I always have to bake my crackers much longer than your stated time to get them crispy—sometimes close to 45 mins! I have an oven thermometer so I know the temp is right. I used olive oil instead of coconut—do you know if that’s what caused it? I rolled them as thin as I could. Thanks for your input :)
Hi KC, I’ve made these in a few ovens and have noticed they need different bake times based on each oven, I think depending on where the heat comes from perhaps? Of course, thinness of the dough also impacts it. The oil change shouldn’t cause it. Also, if your baking sheet is smaller than mine, the crackers may not be as thin.