Don't let your sourdough discard go to waste! These Plant-Based Gluten-Free Sourdough Discard Crackers are crispy and salt. An incredibly tasty (and vegan) way to use sourdough discard.

‍

‍

I present to you the only cracker recipe you will ever need.

Why make crackers at home instead of just buying them?

Because hands down, these crackers are more delicious than any store-bought cracker you'll find. And they don't have any stabilizers or other not-so-healthy ingredients that you definitely don't want to put in your body.

Seriously, these crackers are absolutely incredible! I've lost count of how many batches I've made. Each batch disappears within days. They are THAT good. You'll want to eat them with everything.

And don't worry if you don't have any sourdough discard - you don't have to have any sourdough to make these crackers. But if you do, this is the perfect recipe for you!

‍

Why I love these Sourdough Discard Crackers

• Dietary needs — this recipe is plant-based, oil-free, and sugar-free. It is also gluten-free as long as your sourdough starter is gluten-free
• Seriously addicting snack - in a good way! — you'll be coming back for more and more crackers. But these crackers are actually sort of good for you. They don't have any of the preservatives, chemicals, or stabilizers that store-bought crackers have
• Really easy — don't let the number of steps intimidate you. These crackers are really easy to make and pretty hard to mess up

‍

‍

Ingredient Notes & Substitutions

• Flours: Almond Flour, White Rice Flour, Cassava Flour. These flours create a great flavor and texture. I've had success increasing the amount of white rice flour and decreasing the almond flour. Otherwise I haven't tested different combinations of flours.
• Ground Flaxseeds: the purpose of the flax is to bind the cracker like an egg would. You could sub ground chia seeds.
• Date Sugar: I use date sugar because it is just dried ground dates. But any sugar would work here.
• Dried Rosemary: this is optional but I think rosemary provides an amazing flavor!
• Salt
• Sourdough Starter or Discard: you can use an active starter, discard, dead starter - whatever you have. I've used my sourdough discard straight from the fridge.
• Water
• Lemon Juice & Baking Soda: This combo creates air in the crackers and prevents them from being too dense.
• Topping: sesame seeds, sunflower seeds, & salt. I love this combo, but you don't have to use the seeds. You can just salt the crackers. Or choose your favorite seeds!

‍

‍

How to make Plant-Based Gluten-Free Sourdough Discard Crackers

Step 1. Preheat the oven to 400°F.

Step 2. In a medium bowl, mix the almond flour, white rice flour, cassava flour, flaxseeds, date sugar, salt, and rosemary (if using).

Step 3. Stir in the sourdough starter and water until the mixture is combined. Let sit 10 minutes.

Step 4. Add the lemon juice and baking soda. Stir to incorporate.

Step 5. Mix the sesame seeds and sunflower seeds in a small bowl.

Step 6. Divide the dough into two. Place a baking-sheet sized piece of parchment paper on a cutting board and one half of the dough on the parchment. Cover with another piece of parchment paper. Use a rolling pin or your hands to flatten the dough into a thin layer. You'll want the dough to be as thin as possible for the best crisp.

Step 7. Add 1/2 of the seed mixture to the top of the dough. Place the parchment back on top and roll again to press the seeds into the dough.

Step 8. Transfer the bottom parchment and the dough to a baking sheet.

Step 9. Using a fork, gently poke a few holes in the dough, to prevent puffing.

Step 10. Repeat steps 7-10 for the other half of the dough.

Step 11. Bake at 400°F for 8 minutes, rotating the pans after 4 minutes. (Be sure to rotate - it's likely that your oven cooks unevenly, which could result in burnt crackers.)

Step 12. Remove the pans from the oven and use a pizza cutter or chef's knife to slice the dough into crackers. No need to separate the crackers, just slice.

Step 13. Bake again at 370°F for 10 minutes, rotating after 5 minutes.

Step 14. Remove the pans from the oven and let the crackers cool completely. Serve and enjoy!

‍

‍

FAQs and Tips

‍

Dealing with Sourdough Starter

How to make sourdough starter:

I used Alton Brown's sourdough starter recipe. The internet has plenty of starter recipes you could try.

‍

How to make gluten-free sourdough starter:

If you need a gluten-free recipe, make a gluten-free sourdough starter. It is very similar (if not the same) as a regular starter.

You can use either one in this recipe.

‍

Does my sourdough starter have to be active?

Nope! You can use discard from fridge or counter or fresh starter. Any work. Even a dead starter will work.

I've successfully use all of the above in this recipe with great results each time.

‍

Rolling Crackers

What if I don't have a rolling pin?

If you don't have a rolling pin, you could also use a pizza dough roller.

You can also use your hands to press out the dough between the parchment. Just be sure to get a thin of cracker as possible.

‍

How thick should I roll the crackers?

Roll the crackers to as thin as you can get them. A few millimeters is ideal.

If they are too thick they will have to get very brown in order to crisp.

‍

How to make the rolling easier?

If your cracker dough is sticking to the parchment you can add a few teaspoons of oil to the dough. Ideally, add the oil before you rest the dough for 10 minutes.

‍

My crackers are too soft.

If your crackers are too soft, you probably made them too thick or didn't bake them long enough.

Try putting the crackers back in the oven. Let them cool completely. Then store in a paper bag.

‍

Cutting Crackers

What if I don't have a pizza cutter?

If you don't have a pizza cutter, use a large knife.

‍

My dough is sticking to the pizza cutter/knife when cutting

If your dough is sticking, place the crackers back in the oven and let them cook a few more minutes before attempting to cut.

‍

Cooking Methods

How do I avoid burning my crackers?

As noted in the instructions, be sure to rotate your baking pans. This will eliminate any unevenness in your oven.

The first time you make the crackers make sure you watch them carefully. In the last 3-5 minutes turn the oven light on or crack the oven and check the crackers. If a few crackers on the edges look dark brown, pull them out.

‍

Can I make these sourdough crackers in an air fryer?

Yes. BUT you need to be really careful with the temperature. Your air fryer is much more powerful than your oven, so lower the oven temperature by at least 50° for both bakes.

‍

Storing your Sourdough Crackers

Be sure to store your crackers in a paper bag. A container with a lid will trap in moisture and result in soft crackers.

‍

‍

What to eat with sourdough crackers

My favorite way to eat these crackers is with fig jam! I know, it sounds a little crazy, but trust me.

Otherwise, I love eating these sourdough crackers with hummus. Here are a few of my favorite hummus recipes to try with the crackers:

• Sweet Potato Hummus
• Baba Ganoush Hummus
• Thai Peanut Hummus

‍

Recipe Prayer

Thank you God for these crackers that nourish our bodies instead of harm them. Help us to enjoy these crackers and glorify You with our bodies. Amen.

‍

Tried this recipe?

Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.