They come out crisp and golden, with that tangy sourdough flavor in every bite. The crunch is so satisfying, and the smell while baking is cozy and warm.
I first made these gluten free sourdough crackers on a lazy weekend afternoon. I loved nibbling on them with cheese, and my friend who eats gluten free was thrilled to have a snack she didn’t have to skip.
Now I want to share it with you. These Gluten Free Sourdough Crackers are simple, tasty, and perfect for snacking any time of day.
Why You’ll Love This Recipe
- Zero Waste Cooking: Turn your gluten-free sourdough discard into something delicious instead of throwing it away.
- Simple Ingredients: Made with basic pantry items you likely already have.
- Crispy and Flavorful: The perfect crunch with a tangy sourdough taste.
- Customizable Toppings: Add your favorite seeds or seasonings.
- Great for Entertaining: Perfect for cheese boards and party platters.
- Budget-Friendly: Use ingredients you already have to make gourmet crackers.
What You Need to Know Before You Start
Prep Time & Cook Time:
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: About 1 hour
Servings: This recipe makes about 40 crackers—enough for a family snack or small gathering. Want more? Double the recipe and use two baking sheets.
Difficulty: Easy for beginners. Even kids can help roll out the dough and add toppings.
Required Kitchen Tools
- Large mixing bowl
- Rolling pin
- Baking sheets (2)
- Parchment paper
- Sharp knife or pizza cutter
- Measuring cups and spoons
- Pastry brush (optional)
Ingredients for Gluten Free Sourdough Crackers
These crackers use simple ingredients that work together to create the perfect crispy texture. The sourdough discard adds tangy flavor while the psyllium husks help bind everything together.
Here’s what you’ll need to make these crunchy treats:
- Gluten-Free Sourdough Discard: This is the star ingredient that gives the crackers their unique tangy flavor.
- Butter: Adds richness and helps create a tender, flaky texture.
- Sea Salt: Enhances all the flavors in the crackers.
- Black Pepper: Adds a subtle spicy kick.
- Psyllium Husks: Acts as a binder to hold the gluten-free dough together.
- Flaky Sea Salt: For sprinkling on top before baking.
- Sesame Seeds: Adds nutty flavor and extra crunch.
- Poppy Seeds: Provides tiny bursts of flavor and visual appeal.
Variations for Gluten Free Sourdough Crackers
- Add Herbs: Mix in dried rosemary, thyme, or oregano for an herbal twist.
- Cheese Crackers: Add grated parmesan cheese to the dough for extra flavor.
- Spicy Version: Include red pepper flakes or garlic powder for heat.
- Sweet Option: Skip the pepper and add a pinch of sugar with cinnamon.
- Different Seeds: Try sunflower seeds, pumpkin seeds, or everything bagel seasoning.
- Olive Oil Alternative: Use olive oil instead of butter for a different flavor.
How to Make Gluten Free Sourdough Crackers Step-by-Step Instructions
1. Prepare Your Workspace
Preheat your oven to 350°F. Line two baking sheets with parchment paper. This prevents sticking and makes cleanup easy.
2. Mix the Dough
In a large bowl, combine the gluten-free sourdough discard with softened butter. Mix until well combined. Add sea salt, black pepper, and psyllium husks. Stir everything together until you have a smooth dough.
3. Roll Out the Dough
Place the dough between two sheets of parchment paper. Roll it out very thin, about 1/8 inch thick. The thinner you roll it, the crispier your crackers will be.
4. Add Toppings
Remove the top parchment paper. Sprinkle flaky sea salt, sesame seeds, and poppy seeds evenly over the surface. Gently press them into the dough with your rolling pin.
5. Cut the Crackers
Use a sharp knife or pizza cutter to cut the dough into small squares or rectangles. Make them about 2 inches wide. You can make them smaller or larger based on your preference.
6. Bake the Crackers
Carefully transfer the cut crackers to your prepared baking sheets, leaving small spaces between each piece. Bake for 20-25 minutes until the edges are golden brown and the crackers look crispy.
7. Cool and Crisp
Let the crackers cool on the baking sheet for 5 minutes, then transfer to a wire rack. They will get crispier as they cool.
How to Serve Gluten Free Sourdough Crackers
These versatile crackers work well in many ways:
- Cheese Board: Pair with soft cheeses like brie or sharp cheddar.
- Dip Companion: Serve with hummus, spinach dip, or guacamole.
- Soup Topper: Crumble over tomato soup or butternut squash soup.
- Salad Croutons: Break into pieces and add to salads for extra crunch.
- Snack Time: Eat them plain as a healthy snack option.
- Gift Giving: Package in pretty bags as homemade gifts.
Storing Gluten Free Sourdough Crackers
- Room Temperature: Store in an airtight container for up to 1 week. Keep them crispy by adding a silica gel packet if you have one.
- Freezer Storage: Freeze for up to 3 months in a freezer-safe container. Thaw at room temperature before serving.
- Re-crisping: If crackers get soft, bake them at 300°F for 5 minutes to restore crispness.
Tips and Tricks for Success
- Roll Thin: The thinner you roll the dough, the crispier your crackers will be.
- Even Thickness: Try to keep the thickness even so all crackers bake at the same rate.
- Don’t Overbake: Watch carefully in the last few minutes. Golden brown edges mean they’re done.
- Cool Completely: Let crackers cool completely before storing to maintain crispness.
- Use Fresh Discard: Fresher sourdough discard gives better flavor than very old discard.
Nutrition
| Nutrient | Per Serving (5 crackers) |
|---|---|
| Calories | 85 |
| Total Fat | 4g |
| Saturated Fat | 2g |
| Sodium | 180mg |
| Total Carbs | 10g |
| Fiber | 2g |
| Sugar | 1g |
| Protein | 2g |
Gluten Free Sourdough Crackers Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: About 40 crackers 1x
- Category: Gluten-Free Snack/Appetizer
Ingredients
- 1 cup gluten-free sourdough discard
- 4 tablespoons (1/2 stick) butter, softened
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon psyllium husks
- 1/2 teaspoon flaky sea salt (for topping)
- 2 tablespoons sesame seeds
- 1 tablespoon poppy seeds
Instructions
- Preheat Oven: Heat oven to 350°F. Line two baking sheets with parchment paper.
- Make Dough: Mix sourdough discard and softened butter in a large bowl. Add sea salt, black pepper, and psyllium husks. Stir until smooth.
- Roll Out: Place dough between parchment paper sheets. Roll very thin, about 1/8 inch thick.
- Add Toppings: Remove top parchment. Sprinkle flaky salt, sesame seeds, and poppy seeds over surface. Press gently with rolling pin.
- Cut Crackers: Use knife or pizza cutter to cut into 2-inch squares.
- Bake: Transfer to baking sheets with space between pieces. Bake 20-25 minutes until edges are golden.
- Cool: Let rest on baking sheet 5 minutes, then move to wire rack to cool completely.
Gluten Free Sourdough Crackers FAQs
A: Psyllium husks help bind the gluten-free dough. You can try xanthan gum instead, but the texture might be different.
A: Look for golden brown edges and a crispy appearance. They should not bend when you pick them up.
A: Yes, but discard works better because it’s more acidic and gives better flavor.
A: Roll the dough thinner next time, or bake a few minutes longer until they’re golden brown.
A: Yes, replace butter with vegan butter or olive oil for dairy-free crackers.
Conclusion
These Gluten Free Sourdough Crackers are a wonderful way to use up your sourdough discard while creating something delicious for your family. The tangy flavor from the sourdough combined with the crunch from the seeds makes these crackers special. They’re perfect for snacking, entertaining, or gifting to friends and family.
