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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!
5 from 10 votes
Prep Time 15 mins
Cook Time 22 mins
Chill Time 30 mins
Total Time 1 hr 7 mins
Course Snack
Cuisine American
Servings 8
Calories 197 kcal


  • 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.


  1. 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.
  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.


Serving: 1gCalories: 197kcalCarbohydrates: 18gProtein: 4gFat: 13gSaturated Fat: 4gTrans Fat: 1gCholesterol: 15mgSodium: 197mgPotassium: 42mgFiber: 3gSugar: 1gVitamin A: 196IUVitamin C: 1mgCalcium: 44mgIron: 2mg
Keyword gluten free sourdough discard crackers, sourdough discard crackers recipe, sourdough discard recipe
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