Gluten Free Sourdough Discard Crackers Recipe

Introduction

These Gluten Free Sourdough Discard Crackers are a delicious way to use up your sourdough discard while enjoying a crunchy, flavorful snack. Infused with herbs and seeds, they are perfect for cheese boards or dipping. Plus, they’re easy to make and naturally gluten free.

Ingredients

• 1 cup gluten free flour blend (* see note)
• 1/2 teaspoon salt
• 1 tablespoon dried thyme (* see note)
• 1 cup sourdough discard
• 4 tablespoons unsalted butter
• 1/4 cup sunflower seeds
• 2 tablespoons sesame seeds
• 2 tablespoons olive oil (for brushing over the crackers)

Instructions

1. Step 1: Preheat the oven to 350º F.
2. Step 2: In a large bowl, combine the gluten free flour blend, sunflower seeds, sesame seeds, dried thyme, and salt. Mix well to evenly distribute the ingredients.
3. Step 3: Add the sourdough discard and melted unsalted butter to the dry ingredients. Mix until a consistent dough forms.
4. Step 4: Wrap the dough in plastic wrap and refrigerate for 30 to 45 minutes. This helps firm up the dough for easier rolling.
5. Step 5: Remove the dough from the refrigerator and place it on parchment paper. Roll it out thin using a rolling pin to ensure crispy crackers.
6. Step 6: Cut the dough into cracker shapes using a pizza wheel or a sharp knife.
7. Step 7: Brush the tops of the crackers with olive oil. Optionally, sprinkle with coarse salt for extra flavor.
8. Step 8: Bake in the preheated oven for 20 to 25 minutes, or until the crackers turn crispy and golden.

Tips & Variations

• For extra flavor, try adding 1 teaspoon garlic powder or rosemary to the dough.
• Swap dried thyme for other herbs like oregano or basil to customize the flavor profile.
• If you want a vegan version, replace butter with coconut oil or a plant-based butter alternative.
• Roll the dough as thin as possible to get crispier crackers.

Storage

Store the crackers in an airtight container at room temperature for up to one week. To maintain crispness, avoid moisture exposure. Reheat briefly in a warm oven for a few minutes if they soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten free flour?

Yes, you can substitute regular all-purpose flour if you don’t need the crackers to be gluten free. Adjust the baking time slightly if needed.

What is sourdough discard?

Sourdough discard is the portion of sourdough starter you remove during feedings. It’s still full of flavor and perfect for recipes like these crackers, so you don’t waste it.

Gluten Free Sourdough Discard Crackers Recipe

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★★★★★

4.8 from 117 reviews

• Author: Rafael
• Total Time: 40-45 minutes
• Yield: Approximately 30–40 crackers depending on size 1x
• Diet: Gluten Free

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Description

These Gluten Free Sourdough Discard Crackers are a crispy, flavorful snack perfect for using up sourdough starter discard. Made with a gluten free flour blend, sunflower seeds, sesame seeds, and dried thyme, these crackers are both savory and nutritious, ideal for gluten sensitive diets or anyone looking for a delicious homemade cracker option.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup gluten free flour blend
• 1/2 teaspoon salt
• 1 tablespoon dried thyme
• 1/4 cup sunflower seeds
• 2 tablespoons sesame seeds

Wet Ingredients

• 1 cup sourdough discard
• 4 tablespoons unsalted butter, melted
• 2 tablespoons olive oil (for brushing over the crackers)

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Instructions

1. Preheat Oven: Preheat your oven to 350º F to ensure it reaches the perfect temperature for baking the crackers.
2. Mix Dry Ingredients: In a large bowl, combine 1 cup gluten free flour blend, 1/4 cup sunflower seeds, 2 tablespoons sesame seeds, 1 tablespoon dried thyme, and 1/2 teaspoon salt. Stir well to evenly distribute all ingredients.
3. Add Wet Ingredients: Stir in 1 cup sourdough discard and 4 tablespoons melted unsalted butter into the dry mixture. Mix thoroughly until a dough forms.
4. Chill Dough: Wrap the dough tightly in plastic wrap and refrigerate for 30 to 45 minutes. This helps firm up the dough for easier rolling.
5. Roll Out Dough: Remove dough from the fridge and place it onto parchment paper. Using a rolling pin, roll the dough out as thin as possible to ensure crispy crackers.
6. Cut Crackers: Using a pizza wheel or sharp knife, cut the dough into your desired cracker shapes, such as squares or rectangles.
7. Brush with Olive Oil: Lightly brush the tops of the crackers with 2 tablespoons olive oil. Optionally, sprinkle some coarse salt on top for extra flavor.
8. Bake: Bake the crackers in the preheated oven for 20 to 25 minutes or until they turn crisp and golden brown.

Notes

• Use a gluten free flour blend suitable for baking to achieve the best texture.
• Adjust the thickness of the crackers depending on preference; thinner for crispiness, slightly thicker for a crunchier bite.
• Store the crackers in an airtight container for up to one week to maintain crispness.
• Optionally, substitute dried thyme with other dried herbs like rosemary or oregano for a different flavor profile.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Snack
• Method: Baking
• Cuisine: Gluten Free

Keywords: gluten free crackers, sourdough discard recipe, homemade crackers, gluten free snack, sourdough crackers