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Gluten Free Sourdough Discard Crackers on a cutting board

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
Cook Time 35 minutes
Total Time 45 minutes
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 8x11 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.
    Gluten free sourdough discard batter spread on pan and sprinkled with toppings
  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.
    Gluten free sourdough discard crackers fully baked
  7. Remove pan from oven when done and let the crackers cool completely before cutting up and eating.
    8. 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.