Gluten Free Sourdough Crackers Recipe

These gluten free sourdough crackers are the answer when you want a crunchy snack with plenty of character and simple ingredients. If you have extra sourdough discard piling up in your fridge and hate wasting it this recipe makes the savory bite you need for cheese plates or afternoon cravings.

My first time making these was after a bread baking frenzy left me with jars of discard and I have not bought boxed crackers since

Ingredients

• Gluten free sourdough discard: provides tang and structure for the crackers If you have not measured discard before make sure to stir it down to remove big air pockets
• Melted butter: adds richness and helps with the crisp texture Opt for unsalted if you like to control the saltiness
• Fine sea salt: brings all the flavors together Look for salt that dissolves easily
• Coarsely ground black pepper: gives a gentle kick Use freshly ground if possible for the best aroma
• Whole psyllium husks: add binding and crisp edges especially important for gluten free versions Look for husks without additives
• Optional toppings: like flaky salt sesame seeds or poppy seeds give extra crunch and flavor Toasted seeds work exceptionally well

Choose high quality sourdough discard for best flavor and avoid any that smells unpleasant or overly sharp

Step-by-Step Instructions

Mix the Wet Ingredients:

In a large bowl combine gluten free sourdough discard melted butter salt and black pepper Stir thoroughly until evenly blended This ensures all the butter and seasoning are well distributed in the batter

Add Psyllium and Optional Add Ins:

If using add whole psyllium husks at this stage along with any flavor variations or extra add ins Mix well but do not let it sit too long to avoid thickening before spreading

Spread the Batter:

Scrape the mixture onto a parchment lined baking sheet Use an offset spatula to spread it into a very thin even rectangle right out to the edges if possible Holding the edge of the parchment helps anchor it as you smooth out the batter Move your hand anchor frequently and work away from you for the best control Achieving a thin layer ensures a crispy final cracker

Top and Bake:

Sprinkle on any desired toppings like flaky salt or seeds Bake at 325 degrees Fahrenheit for 15 minutes This initial bake helps the batter set and begin crisping

Score Into Crackers:

Remove the sheet and use a pizza cutter or sharp knife to score the dough into the size and shape of crackers you like Four strips lengthwise and twelve crosswise gives you forty eight rectangles but you can make squares or triangles if you wish If you prefer rustic shapes skip scoring and break the crackers up after baking

Finish Baking:

Return the baking sheet to the oven and bake for another thirty to forty minutes depending on your oven Start checking after thirty minutes to make sure the crackers do not overbrown The edges should be crisp and lightly golden

Cool and Break Apart:

Let the crackers cool on the pan for five minutes then break them along the scored lines or into irregular pieces Transfer to a rack and let cool completely for maximum crispness

Pin it

I love adding poppy seeds for the extra bite and remember making these for the first time with my kids who lined up seeds in little patterns before baking We all felt like artisan cracker makers by the end

Storage Tips

Store the cooled crackers in an airtight container at room temperature They will stay crisp for at least one week If they soften slightly dry them out again in a warm oven for a few minutes to bring back the crunch

Ingredient Substitutions

You can swap the butter for olive oil for a dairy free version Just expect a slightly different flavor Psyllium husks are essential for binding in gluten free crackers but if you are using regular sourdough discard you can omit them

Serving Suggestions

Pile these crackers high with cheese sliced apples or your favorite dip I like to serve them with a big board of roasted vegetables and hummus for an easy appetizer They also add a rustic touch to lunch boxes

Pin it

A Note on Crackers in History

Homemade crackers have long roots in many cultures as a way to make bread stores last longer Using sourdough discard connects you to a centuries old tradition of resourceful baking and gives these crackers their unique depth of flavor

Frequently Asked Questions

→ What makes these crackers gluten free?

They use gluten free sourdough discard and psyllium husks for structure, avoiding wheat-based flours entirely.

→ Can I use regular sourdough discard instead?

You can use regular discard, but omit the psyllium husks as they are mainly needed for gluten free baking.

→ How thin should I spread the batter?

Spread as thin as possible (about 1/8 inch). Thinner batter yields crispier crackers.

→ How do I achieve even cracker pieces?

Score the batter with a pizza cutter after the first bake; otherwise, break into rustic shards post-bake.

→ Which toppings work best?

Flaky sea salt, sesame seeds, or poppy seeds add flavor and crunch. Experiment to suit your taste.

→ How should I store the crackers?

Cool completely and store in an airtight container at room temperature to keep them crisp.