These crispy gluten free sourdough discard crackers are a special treat you can make with gluten free sourdough discard! They are full of good stuff like sunflower seeds and herbs and topped with coarse salt. Dip them in your favorite dips, or munch on them plain! Make it in a little over an hour with dough chill time!
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You are going to love this new gluten free sourdough discard crackers recipe. They are the ultimate cracker to serve with cheese or dips! I have had my sourdough starter for a few months now. I have been stuck in a rut, mostly making gluten free sourdough pizza with it. I was dumping my discard and realized what a waste that is!
If you have been looking for the perfect way to use some of your discards, this sourdough discard recipe is a great way to use it! These crispy sourdough crackers can be made with your regular discard, or use your sourdough starter discard to make them!
Discarded sourdough starter recipes are all the rage, and I can’t wait to share more with you as my sourdough starter keeps growing. If you want to make your 5-day sourdough starter, try this easy Gluten Free Sourdough Starter recipe.
I love this recipe! The bad thing is I can’t stop eating them! I used 1/2c Bob Red Mill gf mix, 1/4 c corn flour, 1/4 c buckwheat flour & pumpkin seeds topped with everything bagel seasoning and they are amazing! Thanks for this wonderful recipe 😁”
darla, blog comment
Allergen Information:
These homemade sourdough discard crackers are gluten-free, egg-free, nut-free, soy-free, and oat-free. Make them dairy-free using plant-based butter.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend – I used a 50-50 combination of regular and corn flour.
- Sourdough Starter – This is the main moisture for this cracker recipe and is where much of the flavor comes from.
- Butter – I used unsalted butter. If you use salted butter, you may need to adjust how much salt you add. Use plant-based butter to make this recipe dairy-free.
- Sunflower Seeds – I use raw sunflower seeds.
- Sesame Seeds – Use white or black sesame seeds.
- Olive Oil – This is for brushing over the cracker dough before baking. You can use a different oil if you prefer
- Herbs – You want dried herbs for this recipe so your crackers don’t get mushy parts.
If you have a sourdough starter already developed, I have many great recipes on my blog. Use some of your starters to make these awesome Gluten Free Bagels, Sourdough Gluten-Free Artisan Bread, or Gluten Free Bread!
Mix-In Ideas:
- Cheddar or parmesan cheese
- Seeds like chia or flaxseed
- Pepitas
- Everything bagel seasoning
Step-By-Step Photos and Directions:
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Step 1: Add all of the ingredients to a large
Step 2: Mix the ingredients into a stiff dough. You can mix this by hand or use a standing mixer.
Step 3: Use your hands to form a ball out of the dough. Wrap it in plastic wrap and chill in the refrigerator for 30-45 minutes.
Step 4: Remove the dough from the refrigerator and place it on parchment paper. Use a rolling pin to roll the dough. Make it thin so your sourdough discard crackers turn out crispy! Look at all of the seeds and herbs in there!!
🔑 Sandi says: Feel free to dust the crackers with flour if you find the dough is a little sticky. Every gluten free flour blend is different, and some types will need this dusting.
Step 5: Cut your cracker shapes with a pizza wheel or sharp knife. You can cut out any shape you like…or use a small cookie cutter to cut out in circle shapes.
Step 6: Brush the tops of the crackers with olive oil. Sprinkle with coarse salt!
Step 7: Bake at 350º F for 20-25 minutes until crispy.
Frequently Asked Questions:
The flavor of these cookies comes from the sourdough discard. I don’t think they will turn out the same without it.
You can add sourdough discard to so many recipes. It adds a nice, distinct flavor to baked goods.
These crackers should stay fresh in an airtight container for up to a week.
If you love crackers as much as we do, try my Gluten Free Cheez Its recipe!! If you have more discard to use, try a batch of these Gluten Free Blueberry Discard Muffins.
If you love using sourdough, check out more of my Gluten Free Sourdough Recipes! If you have more discard to use, try my Gluten Free Sourdough Discard Biscuits.
Dip the Cackers into These Dips:
- Hot Cream Cheese Dip – Full of creamy cheese flavor.
- Roasted Red Pepper Cream Cheese – Make this tasty dip in 5 minutes.
- Eggplant and Red Pepper Dip – This classic dip tastes delicious.
- Hatch Chile Hummus – If you love some spice, this is a fun dip to make.
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Sourdough Discard Crackers
Ingredients
- 1 cup gluten free flour blend * see note
- ½ teaspoon salt
- 1 tablespoon dried thyme * see note
- 1 cup sourdough discard
- 4 tablespoons butter
- ¼ cup sunflower seeds
- 2 tablespoons sesame seeds
- 2 tablespoons olive oil for brushing over the crackers
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Instructions
- Preheat the oven to 350º F.
- In a large bowl, add the flour, seeds, herbs, and salt. Mix well.
- Add the sourdough starter and melted butter and mix well.
- Wrap your dough in plastic wrap and refrigerate for 30-45 minutes.
- Remove the dough from the refrigerator and place on parchment paper. Use a rolling pin to roll the dough. Make it thin so your crackers turn out crispy! Loo
- Use a pizza wheel or sharp knife to cut out the cracker shapes.
- Brush the top of the crackers with olive oil. Optional dust the tops of the crackers with coarse salt.
- Bake for 20-25 minutes until the crackers are crispy.
Notes
- I used 1/2 cup gluten free flour blend and 1/2 cup corn flour. You can use any gluten free flours that equal a cup, depending on the flavor you want your crackers to be.
- Use any seeds/herbs/cheeses in this cracker base recipe. Here are some of my favorites: Cheddar or parmesan cheese, seeds like chia or flaxseed, or everything bagel seasoning
- These crackers will keep up to one week in an air-tight container.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from an older April 2021 post with more detailed directions.
So today is the third time I’ve done these crackers and they finally turned out well! A note that could be helpful is to divide the dough into two balls and roll out two balls of dough so you can get them as thin as you need. They may not fit on one baking sheet if rolling from one ball. It needs to be even thinner than you think. The first two times I made them I rolled it thin but it wasn’t EXTREMELY thin so it was either not baked enough or way too hard. The third time with two balls it worked!
I used a flour blend with sorghum and millet flours and potato and arrowroot starch. The crackers were crisp and flavorful. They almost tasted cheesy and I didn’t add cheese! I added thyme and oregano. Thanks Sandi!
I am so glad you had fun experimenting with this cracker recipe, Emily. I love your tips and flavor ideas. Thank you!
I should also note that I baked for 27 minutes and rotated the pan halfway through. It came out perfectly! Making them again today.
I am so glad you loved these crackers. Baking time can vary depending on the thickness of the crackers and how crispy you like to make them :-).
I tried this with 1/3 buckwheat 2/3 brown rice flour. Added salt and 1 T everything bagel. It was so dry! Just a pile of crumbs. I had to add a quarter cup of water to get it to form together. After I pulled it from the fridge and tried to roll it out, it was cracking and super dry again. I cannot understand how a quarter cup of butter would work for this recipe. After baking, they are crumbly. Not sure if you’re working with very runny starter or what, but this was a pretty big fail for me. I’m guessing I needed a half cup of fat, maybe some water too.
You didn’t use flours that I tested, no starch…I can see why your dough was so dry. Every single grain and 1:1 has a different starch to grain ratio, and this greatly affects the moisture. Starch tends to liquefy when liquid is added, and you included no starch. You will need to increase the water to compensate for the two types of flour you are using.
Can the butter be replaced with olive oil to make the crackers dairy free?
Hi Andrea, that should be fine.
I love this recipe! The bad thing is I can’t stop eating them! I used 1/2c Bob Red Mill gf mix, 1/4 c corn flour, 1/4 c buckwheat flour & pumpkin seeds topped with everything bagel seasoning and they are amazing! Thanks for this wonderful recipe 😁
Hi Darla, I am so glad you love these discard crackers. You are so welcome. I will have to try with buckwheat flour next!
I had this problem also. To fix it I let my dough rest in the refrigerator overnight, rolled a little thinner, then allowed the rolled cut crackers to rise at room temperature for approximately 45 minutes before placing them in the oven.
Made these for the first time ( first time trying sourdough starter too).
I don’t know what went wrong but they’re too hard to eat … I did cook longer than you said as they didn’t seem to be going crispy . Do they crisp up once out of the oven ?. Should I have not cooked until they felt crisp?
Great flavour on the one I did gingerly try ( trying not to break teeth 🤣)…
Hi Fran, this is something I haven’t heard yet. Can you give me more information? What flour blend did you use and did you substitute any ingredients?
Can I leave in fridge overnight? Also, can I omit sunflower & sesame seeds?
Hi Tiffani, I haven’t tried leaving it in the fridge overnight, but I don’t see any issue with doing this. You can customize the mix-ins any way you like.
I’m like way late on this but I’ve always had that problem if the gluten is too developed but these are gluten free so I have no idea why it would be like that.
Easy to make and very delicious! I sprinkled some freshly grated Parmesan/Pecorino cheese on top of the crackers towards the end.
I am so glad you loved the recipe, thank you!
Hi!
This is my second time making this recipe but I can’t seem to get the dough to actually form together. It always ends up just being a pile of crumbs that won’t form. What am I doing wrong? I use Bobs Red Mill 1:1 GF for the starter and for the flour in this recipe. Any thoughts on what I’m doing wrong?
Thanks!
Hi Kaitlyn, It sounds like you need more liquid. Try adding more and see how that works.
you mention adding more liquid or more water but there is no water in your recipe. can you explain please?
Every gluten free flour blend has a different starch to grain ratio…some starch heavy blends need more liquid, and in this case you can add 1-2 TBSP of water so the dough isn’t too sticky.
I am looking at your Easy GF SD Discard Cracker recipe. Is the GF starter active or can it be used from the refrigerator at room temperature? I am new to GF SOURDOUGH.
Does discard mean it’s been in the refrigerator a few days or does it need to be active or activated?
Thanks
Confused J
Hi, That is a good question. I don’t think it matters if it is cold or room temperature in this cracker recipe.
Hi Sandi. Love your recipe. How old can be GF sourdough discard stater for this recipe? Can i use discard stater direct from fridge? Thank you.
Hi Oksana, Thank you so much. As for the age of the starter, as long as it is still active, it should work. I would allow discard from the refrigerator to warm to room temperature.
So easy and delicious! I didn’t have any thyme so I threw in some caraway seeds instead and I used cookie cutters to make cute shapes. My sourdough starter was made from brown rice flour. I used half gluten-free all-purpose flour and half corn flour and the crackers came out perfect. Thanks for a great recipe.
I love how you used caraway seeds. They sound delicious!
Sourdough discard can be made with Gluten Free flour? Otherwise it’s not GF, right?
I use my gluten free sourdough starter discard. There is a link to how to make it in my recipe.