Snacks

January 27, 2022

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.

Plant-Based Gluten-Free Sourdough Discard Crackers

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

Plant-Based Gluten-Free Sourdough Discard Crackers

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!

Plant-Based Gluten-Free Sourdough Discard Crackers Ingredients

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!

Plant-Based Gluten-Free Sourdough Discard Crackers

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.

Plant-Based Gluten-Free Sourdough Discard 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:

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.

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

Serves:

85

Prep:

25

min

cook:

18

min

total:

40

min

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!
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April 28, 2022
Jean Mastin
Elizabeth: Thank you so much for making my meal times wonderful again. I am 86 yrs plus, and was finding eating dull and dreary. Now it is " scrum delicious time to eat". . Blessings de Jean
Hi Jean - Thanks so much for your kind words. I'm so glad you are enjoying my recipes. Please let me know if you ever have recipe requests or if there's anything else I can do to keep your meals delicious!
April 9, 2022
Katie
Can you leave nutritional info for your recipes? Serving size/calories would be so helpful! Trying mushroom lentil stew tonight! and looking forward to crispy chickpea stuffed sweet potatoes very soon. Thanks for creating healthy, attractive recipes!
Hi Katie - so excited to hear that you are trying some of my recipes! I'd love to hear how they go. I haven't posted nutritional information for my recipes because I know it can be difficult for some people with disordered eating to see nutrition facts. I've gotten a lot of requests to add them recently, so I'm working on a solution that can provide information for those who want it but not be triggering for others. In the meantime, if you're curious about the nutrient info about a particular recipe, I recommend using Cronometer. It's a website/app to track and understand nutrient info and I think it does a great job of emphasizing all the nutrients (not just macros). I hope this helps! Please let me know if I can help in any other way.
April 9, 2022
Vickey
U mentioned date sugar on this recipe but it’s not in the instructions. I know u add it but just in case u wanna add to instructions. Love ur recipes! Thank u. I’m thinking of going to vegan a little nervous tho lol
Hi Vickey - thanks so much for catching that! I am updating the post now. So happy to hear you enjoy my recipes. And exciting that you are thinking about going vegan!! If there's anything that I can do to help, please let me know.
March 28, 2022
Sr Maureen Egan
I'd love to try this soup. What are the nutritional values, like how much fat does it contain, carbs, etc.
Hi Sr Maureen - I usually don't post macronutrient information because I know each person has their own goals and I don't want to encourage or discourage anyone's specific goals. But I often use Cronometer as a tool to understand the nutritional profile of my recipes. I plugged the ingredient information for this recipe into Cronometer and got the following nutrient information per serving: 521 calories, 44g fat, 23g carbs, 16g protein. I hope this helps. Please let me know if you have any other questions and if you try the recipe!
March 26, 2022
Margareta Ahle
This curry is absolutely delicious.
Thank you so much! It's one of my favorites :)
March 23, 2022
Martha maloney
Thank you I have been doing the fruit and oatmeal, etc for years and I love it. I will try the pears. I refrigerate my left over oatmeal and with a touch of milk or fruit juice liquid it’s fine the next day. Just a warning about tofu; it interferes with some medicines especially Thyroid medicine. Thank you for the short prayers, there are lovely.
Hi Martha - thank you so much for your kind words. I'm glad you like the prayers! As someone who doesn't take any medications I have no issues with eating tofu and encouraging others to eat it too (it's a great source of protein!). That said, you should always consult with your doctor about possible interactions with medications. I have plenty of recipes without tofu, so hopefully you can find things that work for you!
March 3, 2022
Susan Cunningham
I made this for Ash Wednesday and it was delicious. It was also simple and not much work time once the mushrooms and onions were cut.
Hi Susan - I'm so glad you liked it!
March 1, 2022
Jade
When you say shape into a rectangular loaf, what dimensions? 1/2 thick by 8 inches long or?
My loaf was about 7" long and 4" wide with about 1" of height. Then I sliced it 1/2" thick along the long end to get 12ish biscotti. I will clarify this in the post! Let me know if this makes sense and if you have any other questions.
January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography