Gluten Free Sourdough Discard Crackers

Gluten Free Sourdough Discard Crackers are a delicious way to repurpose excess gluten free sourdough starter and reduce food waste. These crackers, made from the discarded portion of a sourdough starter, boast a unique tangy flavor and a satisfying crunch. The crackers can be seasoned and topped with various ingredients, which turns them into a versatile snack or a tasty addition to cheese boards, dips, and appetizers. You may never want to eat storebought crackers again - yes, these gluten free crackers are that good.

Recipe Ingredient Notes

Gluten Free Sourdough Discard: Sourdough discard refers to a portion of the gluten free sourdough starter that is removed and discarded during the feeding process. You can you unfed sourdough discard for this recipe but it also works very well with active sourdough starter. While I do store my sourdough discard in the fridge (up to one week), I allow for it to sit at room temperature for 10-15 minutes before making these gluten free sourdough discard crackers. If there is a lot of "hooch" (dark liquid) on top of your sourdough starter, feel free to discard that liquid. Unless you prefer a little more "sour" sourdough discard crackers. This recipe is created for a 50:50 sourdough starter (made with equal parts gluten free flour and water).

Whole Psyllium Husks: This ingredient helps to reduce the crumbly structure. I only use Whole Psyllium Husks in my gluten-free bread recipes. I have NOT tested this recipe with Psyllium Husk sold in powder form.

Butter & Oil: While butter gives these gluten free crackers an amazing flavor, I like to add a little oil (like olive oil or grapeseed oil) to the cracker dough to make it less "rich". If you like you can use all butter or all oil.

Sugar: I like to add a little bit of brown sugar which helps to balance out the flavors.

Toppings: This is the part of the sourdough cracker recipe you can be creative. I like to use a little smoked paprika in the cracker dough and top them with some Everything Bagel Seasoning.

What is Sourdough Discard?

Sourdough discard refers to a portion of the sourdough starter that is removed and discarded during the regular feeding or maintenance of the starter. When you maintain a sourdough starter, you typically need to remove a portion of it before adding fresh flour and water to keep the microbial balance in check.

Rather than wasting the discarded portion, I love using it in a variety of recipes like my Gluten Free Sourdough Discard Chocolate Cake and sourdough crackers . The discard may still contain active wild yeast and lactic acid bacteria, which contribute to the characteristic flavor and leavening properties of sourdough. Using sourdough discard in recipes can add a tangy flavor and reduce food waste in the baking process.

My gluten free sourdough discard crackers are developed for a starter made from 50% water and 50% gluten free flour. I use a superfine brown rice flour or sorghum flour. Because of the high hydration level the sourdough starter discard will be more on the liquid side. It almost has the consistency of pancake batter.

Sourdough Discard Cracker Variations

This gluten free cracker recipe is a great base recipe. It is wonderful to have on hand. There are many creative topping ideas to enhance their flavor. Here are some suggestions:

Simple Sea Salt: Sprinkle the sourdough discard cracker dough with some coarse sea salt on top for a classic and savory option.

Everything Bagel Seasoning: I love using Everything Bagel Seasoning for my crackers. It's a delicious topping made from sesame seeds, poppy seeds, dried garlic, dried onion, and coarse salt. It's widely available at grocery stores these days including Aldi and of course Trader Joe's.

Parmesan and Herbs: Finely grate some parmesan cheese over the crackers and add a sprinkle of dried herbs like basil, thyme, rosemary, or oregano.

Sesame and Poppy Seeds: Sprinkle the dough with a mix of sesame and poppy seeds for a nutty and crunchy texture. Add a little coarse salt if you like.

Spicy Chili Flakes: Add a kick to your crackers by sprinkling crushed red pepper flakes or chili powder for a spicy option. A little goes a long way.

Smoked Paprika and Garlic Powder: Dust the crackers with a mix of smoked paprika and garlic powder for a smoky and aromatic touch.

Feel free to experiment with combinations to find your favorite flavor profile. The beauty of sourdough crackers is their versatility, so don't hesitate to get creative with your toppings.

How to make Sourdough Discard Crackers

You can either use fed or unfed sourdough discard for this recipe. If you store your discard in the fridge, allow for it to come to room temperature for letting it sit on your counter for 10-15 minutes. You will need a large mixing bowl and a flexible spatula to make this recipe. I also recommend using a small offset for spreading out the cracker dough.

Step 1: Preheat your oven to 325F. Line a baking sheet with a piece of parchment paper and set aside.

Step 2: In a microwave safe bowl carefully melt the unsalted butter. Remove the bowl from the microwave and add the oil to the melted butter. Set aside and allow to cool for a few minutes.

Step 3: In the meantime, add the room temperature sourdough discard, sugar, Whole Psyllium Husks, kosher salt and if using a ⅛th of a teaspoon of smoked paprika. Stir the ingredients together until fully incorporated.

Step 4: Add the cooled melted butter and oil mixture to the sourdough discard mixture and stir together. If your sourdough discard is at room temperature the two components will emulsify a lot better and smother.

Step 5: Retrieve your parchment lined sheet tray and transfer the gluten free cracker dough to the sheet tray. With a small offset spatula spread out the dough in an even thin layer. Don't spread the dough all the way to the edges or the crackers will be too thin and burn within minutes. Aim for around 13" x 9" inches.

Step 6: Evenly sprinkle the cracker dough with your choice of toppings. Don't go overboard since the cracker dough will shrink during baking.

Step 7: Place the cracker dough in the preheated oven and bake at 325F for 20 minutes. After 20 minutes lower the temperature to 300F and bake the cracker dough until light golden brown. I bake my crackers for around 30 minutes. It's important to mention that the crackers will crispen up while the sourdough crackers are cooling. Plus, the crackers will keep cooking on the hot sheet tray once removed from the oven for a few minutes.

Step 8: Allow the crackers to cool completely on the sheet tray. If you are worried about them overbaking, carefully move them on the parchment paper to a cutting board (or a cold sheet pan).

How to serve Gluten Free Crackers

Gluten Free Sourdough Discard Crackers are a delicious snack. Let's just say they are very addictive. I prefer to bake my sourdough crackers in one large sheet and don't cut them into smaller pieces. Here are some ideas on how to serve sourdough discard crackers:

Cheese and Charcuterie Board: Arrange the crackers on a cheese and charcuterie board alongside different cheeses, cured meats, olives, and pickles.

Dips and Spreads: Serve the crackers with a variety of dips and spreads, such as hummus, tzatziki or a gluten-free french onion dip.

Soup or Salad Accompaniment: Pair the crackers with a bowl of soup or a fresh salad. The crackers can add a satisfying crunch to your meal.

Storage

Store leftover crackers in an airtight container or a large Ziplock bag at room temperature for up to 5 days. Avoid freezing the crackers, as it compromises their crispiness. Keep in mind that if you reside in a humid climate or prepare these crackers on a hot, humid day, they may quickly lose their crispiness.

FAQ - Gluten Free Sourdough Discard Crackers

More Gluten Free Snacks to try