Paleo Sourdough Crackers
Discover the perfect snack with these Paleo Sourdough Crackers—crispy, golden, and completely grain-free! Made with a bubbly and active Paleo sourdough starter, almond flour, tapioca starch, and a touch of coconut flour, these crackers achieve a light yet sturdy texture that’s ideal for dipping or snacking on their own. Infused with olive oil and customizable with optional garlic powder or herbs like rosemary, this recipe is bursting with flavor while staying true to Paleo-friendly guidelines. Ready in just 35 minutes, these crackers are easy to prepare and bake to perfection, making them a delicious homemade alternative to store-bought snacks. Perfect for pairing with Paleo dips, soups, or charcuterie boards, these crackers are a must-try for anyone seeking a healthy, gluten-free, and dairy-free treat.
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Recipe Information
Ingredients
- 120 grams Paleo sourdough starter (active and bubbly)
- 120 grams Almond flour
- 60 grams Tapioca starch
- 20 grams Coconut flour
- 1 teaspoon Salt
- 30 milliliters Olive oil
- 0.5 teaspoon Garlic powder (optional)
- 1 teaspoon Herbs of choice (e.g., rosemary, thyme; optional)
Instructions
Preheat your oven to 325°F (160°C) and line a large baking sheet with parchment paper.
In a medium-sized mixing bowl, combine the almond flour, tapioca starch, coconut flour, and salt. Mix well to combine the dry ingredients.
Add the Paleo sourdough starter and olive oil to the dry ingredients. Stir until a dough begins to form.
If using garlic powder or herbs, mix them into the dough at this stage for additional flavor.
Knead the dough gently with your hands to make it smooth and cohesive. If it's too sticky, dust lightly with a small amount of tapioca starch.
Place the dough between two sheets of parchment paper and roll it out to approximately 1/16 inch (1.5 mm) thick. Aim for an even thickness to ensure even baking.
Carefully remove the top sheet of parchment paper. Using a sharp knife or pizza cutter, cut the dough into rectangular or square cracker shapes.
Transfer the parchment paper with the cut dough onto the baking sheet.
Bake in the preheated oven for 18-20 minutes, or until the crackers turn golden brown and crisp. Keep an eye on them to avoid burning.
Once baked, allow the crackers to cool completely on the baking sheet. They will continue to crisp up as they cool.
Store the crackers in an airtight container at room temperature for up to 5 days. Enjoy them on their own or with your favorite Paleo-friendly dip!
Nutrition Facts
Calories |
1300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.8 g | 118% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2388 mg | 104% | |
| Total Carbohydrate | 103.9 g | 38% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 7.9 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 292 mg | 22% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 167 mg | 4% | |
*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.
