Gluten-Free Sourdough Discard Crackers
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!
Servings 160 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!!
Notes
Recipe lightly adapted from Homestead & Chill
