Gluten Free Sourdough Discard Crackers

I’m sure if you have a sourdough starter, you are always looking for yummy ways to use your discard. These gluten free sourdough discard crackers are the perfect solution. They have that delightful tangy flavor from the discard and the perfect crisp you love in a cracker. These are perfect for a little cheese crackers afternoon snack.

I topped one half my crackers with Everything Bagel seasoning and the other half with black sea salt that I was gifted. Both halves were delicious! The sky is the limit when it comes to topping your crackers. You could do a little rosemary and sea salt with this recipe and I think it would be amazing!

Gluten Free Sourdough Discard Crackers

Tangy, Crisp gluten free sourdough discard crackers that you can enjoy in about an hour. They are topped with everything bagel seasoning on half and the other half with black sea salt.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 16 crackers

Course: Appetizer, Snack

Cuisine: American

Ingredients Equipment Method

Ingredients

  

• 110 g gluten free sourdough discard
• 3/4 tsp brown sugar
• 1/4 tsp psyllium husk POWDER
• 1/8 tsp sea salt
• 30 g unsalted butter, melted
• 8 g light olive oil

Toppings

• everything bagel seasoning can add a lot or little to your liking
• black sea salt, medium coarseness or fine lightly sprinkled

Equipment

• 1 sheet pan
• 1 bowl for mixing
• parchment paper
• off-set metal spatula
• measuring spoons, spatula
• scale
• small bowls for weighing ingredients

Method

 

1. Preheat oven to 325. Gather your baking sheet and put parchment paper on it. Set aside.
2. In a medium mixing bowl, add sourdough discard, brown sugar, psyllium husk powder, and sea salt. Mix well.
3. Add olive oil and melted(and slightly cooled) unsalted butter. Mix until these are fully incorporated.
4. Gently pour the batter onto the prepared baking sheet. Using an off-set metal spatula gently smooth the batter into a think rectangle shape approximately 8×11 inches.
5. Sprinkle toppings as desired. I like to sprinkle half with everything bagel seasoning and half with black sea salt or regular sea salt.
   
6. Place baking sheet into preheated oven on the center rack and back for 25 minutes. Turn oven down to 300 degrees and continue baking another 10 minutes or until it is lightly browned.
   
7. Remove pan from oven when done and let the crackers cool completely before cutting up and eating.
My sourdough starter is made from using my gluten free/dairy free flour blend and sorghum flour. In all I have rice flour, almond flour, buckwheat flour, potato starch, arrowroot starch, and cassava flours in my blend. Your sourdough makeup might be different, and that may cause your crackers to bake differently than mine. Be watchful during baking to make sure your crackers don't over-bake.
The type of gluten free flours may also affect the amount of psyllium husk powder you need.

I hope that you will enjoy making these crackers! I can eat the whole recipe myself in one sitting. You could easily double this recipe by saving two days of discard in your fridge. I would use two baking sheets and rotate them half way through baking. You might neeed to extend the baking time as well.

Happy Baking!

Emma