Sugar-Free Sourdough Crackers
Crafted for health-conscious snack enthusiasts, these Sugar-Free Sourdough Crackers make an irresistible, crunchy alternative to store-bought options. This recipe cleverly repurposes discarded sourdough starter, minimizing waste while delivering rich, tangy flavor in every bite. Made with wholesome whole wheat flour, heart-healthy olive oil, and a touch of salt, these crackers are completely sugar-free, making them ideal for low-sugar diets. Customize your creation by adding garlic powder, dried herbs, or seeds for an extra burst of flavor. With simple ingredients and minimal prep time, these crackers bake to perfection in under 20 minutes, providing a homemade snack that's crisp, golden, and endlessly versatile. Perfect for dipping, pairing with cheese, or enjoying solo, they’re a delightful way to elevate your snacking game.
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Recipe Information
Ingredients
- 150 grams Discarded sourdough starter (100% hydration)
- 80 grams Whole wheat flour
- 30 grams Olive oil
- 0.5 teaspoons Salt
- 1 teaspoon Optional: Garlic powder, dried herbs, or seeds for flavor
- 1 tablespoon Water (if needed for consistency)
- 10 grams Additional flour for rolling
Instructions
In a medium-sized mixing bowl, combine the sourdough starter, whole wheat flour, olive oil, and salt. If you're adding optional seasonings such as garlic powder, dried herbs, or seeds, mix them in at this stage.
Stir until the mixture forms a cohesive dough. If the dough feels too dry, add water 1 teaspoon at a time until it comes together. If it's too sticky, add a small amount of flour.
Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper or a silicone baking mat.
Divide the dough into two portions for easier handling. Lightly flour a clean work surface and rolling pin, and roll out one portion of dough as thinly as possible (aim for 1-2mm thickness).
Transfer the rolled-out dough onto the prepared baking sheet. Use a sharp knife or a pizza cutter to score the dough into desired cracker shapes, such as squares or rectangles.
Repeat the rolling and scoring process with the second portion of dough if needed.
Bake the crackers in the preheated oven for 18-22 minutes, or until they are golden brown and crisp. Rotate the baking sheet halfway through baking to ensure even cooking.
Allow the crackers to cool completely on the baking sheet before breaking them apart along the score lines.
Store the crackers in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1189 mg | 52% | |
| Total Carbohydrate | 97.2 g | 35% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 1.3 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 438 mg | 9% | |
*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.
