Best Homemade Gluten Free Sourdough Discard Crackers

What to do with all that sourdough discard? Throw it in anything for a nice sourdough taste, like these gluten free sourdough discard crackers!

For years I worked on a good gluten-free sourdough bread.

First step was I had to make a gluten-free sourdough starter, that I didn’t kill. This took a lot of trial and error.

It seems I would find a recipe and then I would make it to day 2-3 and it would get moldy. What was I doing wrong?

Luckily I finally figured out what I was doing wrong and what flours to use. I shared the step by step process on how to get your own gluten free sourdough starter started a few weeks back.

But during my trial and error process I had a lot of sourdough starter discard.

I needed to find different ways to use it up so I wasn’t throwing my gluten-free sourdough discard away every day. Using sourdough discard in different recipes doesn’t only taste good, but you get all the benefits of sourdough as well.

One of the first things I made were these gluten free sourdough discard crackers. They have a cheesy cracker taste with a little bit of a sour twist. They are delicious! Unfortunately they are not dairy free, but you can always omit the shredded cheese and add in some nutritional yeast instead to make them dairy free.

The best part about this recipe is it is super versatile. You can add and remove things to your taste so they are really hard to mess up!

Ingredients:

• 1 cup gluten free sourdough discard, using natural yeasts means you don’t need any extra yeast.
• 3/4 cup white or brown rice flour
• 1/4 cup tapioca starch
• 1 TBSP avocado oil
• 1/2 tsp salt
• 1/2 tsp onion powder
• 1/4 tsp garlic powder
• 1/2 tsp xanthan gum
• 1/2-1 cup finely shredded cheese. You can change up the taste by using different cheeses like pepper jack, cheddar, or parmesan!
• water
• salt to taste
• any add ins such as Italian herbs, fresh herbs, nutritional yeast, seeds etc. (optional)

Directions for homemade sourdough crackers:

1. In a medium bowl add your sourdough discard, white or brown rice flour, tapioca starch, salt, onion powder, garlic powder, xanthan gum, and any dry add ins if using. Stir it all together to combine.
2. Next add in your avocado oil and finely shredded cheese to your dry ingredients.
3. Mix to combine.
4. Slowly add in water, about 1/2 a cup at a time, until your mixture becomes a dough ball that you can work with. This part is very tricky because you don’t want to add too much water too fast or it is super hard to correct. Start slow with the water, with a 1/2 cup, and continue to add a tablespoon of water as needed until you have the right consistency (see video for full tutorial).
5. Wrap cracker dough in plastic wrap or you can leave it in the bowl and place in the fridge for at least 30 minutes. This just helps the rolling out process.
6. While dough is in the fridge, preheat your oven to 400 degrees
7. Take the dough out and place in between two pieces of parchment paper. Using a rolling pin roll the dough out to about 1/8″ thick. You can make them thicker or thinner to your liking.
8. Remove the top piece of parchment paper but keep the dough on the bottom piece. Use a pizza cutter and cut cracker dough into cracker size squares. Pick up your bottom parchment paper with the crackers and place on a baking sheet.
9. Sprinkle the tops with a little bit of salt.
10. Bake in your preheated oven for 15-20 minutes or until the edges are golden and you have crispy crackers. Your baking time will depend on your oven.
11. Remove from the oven and let cool completely on the pan.
12. Break the crackers apart and enjoy!

How to Store left over gluten free sourdough discard crackers:

Like most gluten free products they are always best the very first day. And to be quite honest they usually don’t make it longer then the first day around here!

But if your family has more self control then my family, these crispy sourdough crackers are best stored in an air tight container. I like to store them in a glass jar with a lid and ring.

Having these crackers stored in your pantry makes for a perfect snack that’s also healthy. We love to eat these crackers either by themselves or even with a slice of cheese and lunch meat on top.

Can I substitute the flours?

The great thing about this recipe is you can mix and match and really not mess it up.I love recipes where you consistently get a great product even if you are mixing and matching everything.

Some of the flours you can swap out:

You can always change the white rice flour and tapioca starch for a gluten free all purpose flour. I have done that before!

Or you can change the rice flour for a cassava flour, almond flour, or sorghum flour. Each flour will bring their own unique taste but I think that’s what makes them exciting and different each time you make them.

Finding new ways to use the same recipe and create something different can be a game changer in a gluten free kitchen.

The best way to shape your gluten free sourdough discard crackers.

In the video I share that I use a pizza cutter to shape my crackers. This is the easiest way because the blade glides for you and you just keep them all together.

Some other options would be to use a very sharp knife or one of our favorite ways is using a small cookie cutter! The girls are never disappointed when I do it this way.

If using a cookie cutter, so that you can make them into fun designs, it will take longer but I know your kids would love it! I know my girls always love when I take a simple recipe and make them into fun designs.

When using a cookie cutter, I would take each individual cracker and lay it on the cookie sheet and keep rolling out the dough until I have used it all up. I would not just cut them out and leave them all stuck together. Your crackers will bake back together and you will have a lot of wasted cracker dough.

However you decide to shape your crackers is fine, just get some of these easy sourdough crackers made up!