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Plant-Based Gluten-Free Sourdough Discard Crackers

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.

Author:

Elizabeth | At Elizabeth's Table

Serves:

85

Prep:

25

minutes

Cook:

18

minutes

TOtal:

40

minutes

Ingredients

  • 1/4 Cup Almond Flour
  • 1/4 Cup White Rice Flour
  • 1/4 Cup Cassava Flour
  • 2 Tablespoons Ground Flaxseeds
  • 1 Tablespoon Date Sugar
  • 2 Teaspoons Dried Rosemary, crushed (optional)
  • 1/2 Teaspoon Salt + more for topping
  • 1/2 Cup Sourdough Starter or Discard
  • 1/4 Cup Water
  • 1 Teaspoon Lemon Juice
  • 1/2 Teaspoon Baking Soda
  • 1/4 Cup Sesame Seeds
  • 3 Tablespoons Sunflower Seeds

Instructions

  1. Preheat the oven to 400°F.
  2. In a medium bowl, mix the almond flour, white rice flour, cassava flour, flaxseeds, date sugar, salt, and rosemary (if using).
  3. Stir in the sourdough starter and water until the mixture is combined. Let sit 10 minutes.
  4. Add the lemon juice and baking soda. Stir to incorporate.
  5. Mix the sesame seeds and sunflower seeds in a small bowl.
  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.
  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.
  8. Transfer the bottom parchment and the dough to a baking sheet.
  9. Using a fork, gently poke a few holes in the dough, to prevent puffing.
  10. Repeat steps 7-10 for the other half of the dough.
  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.)
  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.
  13. Bake again at 370°F for 10 minutes, rotating after 5 minutes.
  14. Remove the pans from the oven and let the crackers cool completely. Serve and enjoy!