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 then topped with coarse salt. Dip them in your favorite dips, or munch on them plain!
You are going to love this new 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!
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 own 5-day sourdough starter, try this easy Gluten Free Sourdough Starter recipe.
Why This Recipe is Great:
- These crispy sourdough crackers can be made with your regular discard, or use your sourdough starter discard to make them!
- This recipe is flexible, with lots of easy mix-in flavor options!
- You can keep these crackers vegan or add in cheese for extra flavor.
These came out great! Could have rolled them out a little thinner. I had to sprinkle a little gf flour on my rolling pin to keep it from sticking, but was very easy. I used everything bagel and a little thyme. Delish!"Stephanie P., Pintereest
- 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.
- Cheddar or parmesan cheese
- Seeds like chia or flaxseed
- Everything bagel seasoning
Recipe Step-By-Step Directions:
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.
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 love using sourdough, check out more of my Gluten Free Sourdough Recipes!
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.
Gluten Free Sourdough Discard Crackers
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- 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
- 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.
- I used ½ cup gluten free flour blend and ½ 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.
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
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.
Simplifying the art of baking and cooking gluten-free recipes.