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!

Gluten free sourdough discard crackers on a cutting board.

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!

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.

What sets my recipe apart:

  • 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.
  • Make it in a little over an hour with dough chill time!

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

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!

Photos of the gluten free sourdough discard crackers ingredients.

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.

Mix-In Ideas:

  • Cheddar or parmesan cheese
  • Seeds like chia or flaxseed
  • Pepitas
  • Everything bagel seasoning

Step-By-Step Photos and Directions:

Sourdough crackers steps 1 and 2 photos.

Step 1: Add all of the ingredients to a large mixing bowl. This includes the wet and dry ingredients plus all seeds.

Step 2: Mix the ingredients into a stiff dough. You can mix this by hand or use a standing mixer.

Sourdough crackers steps 3 and 4 photos.

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.

Sourdough crackers photos of steps 5 and 6.

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:

Can you make these crackers without the sourdough discard?

The flavor of these cookies comes from the sourdough discard. I don’t think they will turn out the same without it.

What else can you make with sourdough discards?

You can add sourdough discard to so many recipes. It adds a nice, distinct flavor to baked goods.

How long will these gluten free sourdough discard crackers keep?

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.

A bowl full of sourdough discard crackers.

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:

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 on a cutting board

Gluten Free Sourdough Discard Crackers

Sandi Gaertner
Crispy delicious gluten free sourdough discard crackers. These crackers are full of herbs and seeds!
4.95 from 20 votes
dairy free allergen icon
an egg free allergen icon
gluten free allergy icon
soy free allergy icon
Prep Time 15 minutes
Cook Time 22 minutes
Chill Time 30 minutes
Total Time 1 hour 7 minutes
Course Gluten Free Snacks
Cuisine American
Servings 8
Calories 197 kcal

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

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

  1. 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.
  2. 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
  3. 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, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 197kcalCarbohydrates: 18gProtein: 4gFat: 13gSaturated Fat: 4gTrans Fat: 1gCholesterol: 15mgSodium: 197mgPotassium: 42mgFiber: 3gSugar: 1gVitamin A: 196IUVitamin C: 1mgCalcium: 44mgIron: 2mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

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.

4.95 from 20 votes (14 ratings without comment)

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Recipe Rating




24 Comments

  1. 5 stars
    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 😁

  2. 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.

  3. 4 stars
    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 🤣)…

      1. 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.

    1. 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.

  4. 5 stars
    Easy to make and very delicious! I sprinkled some freshly grated Parmesan/Pecorino cheese on top of the crackers towards the end.

  5. 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!

  6. 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

  7. 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.

    1. 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.

  8. 5 stars
    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.