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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!!
Hey! One more question. Do you use fed or unfed sourdough waste?
Either works! :)
Really delicious!
But yes, like someone else said, was taking a long time, i turned the oven up to 350. Went better and i’ll do that from the start next time. I only did half the dough today to see how it was seasoning wise and what adjustments i might make for the second half. Well my husband has been munching when i’ve stepped away so the first batch is almost gone in the first half hour!!
Thank you Rachel :)
I love all your recipes, thank you! I started cooking these in the airfryer, they are
so crispy and good!
Sounds amazing, thanks for sharing!
Is there anything that could be substituted for nutritional yeast?
You can just replace it with your favorite seasonings.
Is the coconut oil supposed to be melted when adding it to the wet ingredients? Thanks!!
It should be super soft like a softened butter.
Do you add the coconut oil in solid or melt before using?
I usually do it at a soft room temperature, similar to softened butter.
I just took my first batch out of the oven and like many of the other commenters, they were less done in the middle so I took off the edges and put the pan back in to cook with the residual heat and they are delicious!! I love crackers as a snack and it’s so nice to have them homemade and no other ‘stuff’ in them! I used my leftover Levin from making your bagel recipe and those turned out amazing as well!! I’m relatively new to the GF lifestyle and enjoyed traditional ‘wheat based’ baking so thanks so much for being the pioneer and perfecting these GF recipes so the rest of us don’t have to. I look forward to trying your other recipes.
I’m so glad you loved the crackers and the bagels, Lori. These crackers are one of my favorites. I hope you find many gluten-free sourdough recipes that you love!
These were delicious! The best (gluten-free) crackers I’ve had, ever. An excellent use of sourdough discard. Highly recommend.
So glad you’re loving them, Mel! One of my faves, too.
Do you need to rest them in the fridge after or can you roll out and bake immediately?
The dough is a lot easier to work with after chilling and the texture improves, but you can cut down the cooling time if needed. You can try doing it immediately, but it might be frustrating to work with.
Thank you Rachel. Very tasty recipe. Unfortunately I may have left my crackers in the oven for too long. I took them out at 20 minutes, separated them and put them in for 5 minutes. The ones on the edge were nice and crispy. The ones further in were soft. I let them sit for 15 minutes but they didn’t crisp after cooling. They were soft and chewy. I put them back in for more crisping and yes they were not only crisp but so hard on the teeth that I may have to use them as croutons for soup! where did I go wrong? I used Sorghum & Teff for my flour.
Thank you Rachel.
Hi Tina, I think it was likely the double bake that made them so crispy and hard. How were the ones that crisped up the first time before the second bake? Or did they all have that hard texture?