Gluten-Free Sourdough Crackers
Satisfy snack cravings with these irresistible Gluten-Free Sourdough Crackers, a crispy, wholesome treat made from gluten-free sourdough discard. Perfect for those who love the tangy flavor of sourdough but need to avoid gluten, this recipe combines hearty gluten-free all-purpose flour with nutrient-packed ground flaxseed for a nutritious and crunchy bite. Infused with olive oil and seasoned with a touch of salt, garlic powder, and dried rosemary (optional), these crackers are simple to make yet bursting with flavor. Ready in under 40 minutes, they’re rolled thin for maximum crunch and baked to golden perfection—ideal for pairing with dips, cheese boards, or as a standalone snack. Whether you’re entertaining guests or enjoying a solo moment of indulgence, these homemade gluten-free crackers are the perfect addition to your recipe repertoire!
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Recipe Information
Ingredients
- 120 grams Gluten-free sourdough discard
- 100 grams Gluten-free all-purpose flour
- 10 grams Ground flaxseed
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Garlic powder (optional)
- 0.5 teaspoons Dried rosemary (optional)
- 2 tablespoons Water
Instructions
Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the gluten-free sourdough discard, gluten-free all-purpose flour, ground flaxseed, and salt. If using garlic powder and dried rosemary, add them at this stage.
Add the olive oil to the mixture and stir until the dough begins to come together.
Gradually add water, one tablespoon at a time, and mix until a cohesive dough forms. The dough should be soft but not sticky.
Place the dough on a piece of parchment paper. Cover with another piece of parchment paper and roll out the dough to about 1/8-inch (3 mm) thickness.
Remove the top parchment paper and transfer the rolled-out dough (on the bottom parchment) onto the prepared baking sheet.
Using a pizza cutter or sharp knife, cut the dough into desired cracker shapes. Squares or rectangles work well, but you can make any shape you like.
Bake the crackers in the preheated oven for 18-22 minutes, or until the edges are golden and the crackers are crisp.
Remove from the oven and allow the crackers to cool completely on the baking sheet. They will crisp up further as they cool.
Store the crackers in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2607 mg | 113% | |
| Total Carbohydrate | 121.9 g | 44% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 1.5 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 156 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
