I just turned my discard into Gluten Free Sourdough Discard Crackers that snap like chips, are loaded with seeds, herbs and cheese, and honestly make store-bought crackers look lazy, so keep scrolling.

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I’m obsessed with Gluten Free Sourdough Discard Crackers because they hit a crunchy, tangy spot I didn’t know I needed. I love that 2 tablespoons sesame seeds show up in every bite and the sour tang from my 1 cup gluten free sourdough discard (room temp, slightly bubbly) keeps them bright, never dull.

These crackers are addictive, flaky, and snackable. But they’re honest food, not dressed-up nonsense.

I tear one, sprinkle extra salt, and suddenly lunch is sorted. Simple, loud Sourdough Starter Discard Recipe.

I crave them like chips, smarter. And I hoard a bag in secret often.

Ingredients

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Gluten free sourdough discard: tangy base that adds chew and a little life to dough.
Gluten free all purpose flour: gives structure so crackers hold together, not crumbly.
Olive oil: brings richness and crisp edges, keeps them from tasting dry.
Fine sea salt: basic seasoning that sharpens flavors, simple and necessary.
Baking powder: basically adds a tiny lift and lighter, airier crunch.
Sesame seeds: nutty crunch on top, looks pretty and adds texture.
Poppy seeds: tiny pops of flavor and visual interest, mild nutty bite.
Flaxseed meal: adds protein and nuttiness, feels a bit healthier, honestly.
Dried rosemary or thyme: herbal hit, aromatic and slightly savory in each bite.
Parmesan cheese: cheesy depth and golden browning, totally optional but addictive.
Fresh cracked black pepper: a few pinches wake the flavor, pleasantly spicy.

Ingredient Quantities

1 cup gluten free sourdough discard (active or room temp, slightly bubbly)

1 cup gluten free all purpose flour, spooned and leveled

2 to 3 tablespoons olive oil, plus extra for brushing

1/2 teaspoon fine sea salt, plus extra for sprinkling

1/2 teaspoon baking powder (optional, for a bit more lift)

2 tablespoons sesame seeds

1 tablespoon poppy seeds

1 tablespoon flaxseed meal

1 teaspoon dried rosemary or thyme, crushed

1/2 cup grated Parmesan cheese, packed (optional, for cheesy crackers)

Fresh cracked black pepper, a few pinches (optional)

How to Make this

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1. Preheat oven to 350 F and line a baking sheet with parchment paper or a silicone mat.

2. In a bowl stir together 1 cup gluten free sourdough discard, 1 cup gluten free all purpose flour, 2 to 3 tablespoons olive oil, 1/2 teaspoon fine sea salt and 1/2 teaspoon baking powder if using until a slightly sticky dough forms.

3. Mix in 2 tablespoons sesame seeds, 1 tablespoon poppy seeds, 1 tablespoon flaxseed meal, 1 teaspoon crushed dried rosemary or thyme, 1/2 cup packed grated Parmesan if using, and a few pinches of fresh cracked black pepper; fold just until combined, dont overwork it.

4. Turn dough onto a floured piece of parchment and press or roll into a rough rectangle about 1/8 inch thick or thinner for extra crispness; use another sheet of parchment on top so it doesnt stick.

5. Chill the rolled dough in the fridge for 10 to 15 minutes to firm it up, this makes cutting neater and helps crackers hold their shape.

6. Remove top parchment, score the dough with a knife or pizza cutter into squares or break-apart shapes, then prick each square a few times with a fork to stop big bubbles.

7. Brush lightly with a little olive oil and sprinkle a pinch more fine sea salt and extra seeds on top if you like.

8. Bake on the middle rack for 15 to 22 minutes, watching closely; rotate the pan once halfway through. Theyre done when edges are golden brown and the crackers feel firm.

9. Let crackers cool completely on the pan so they crisp up; break along the scored lines. If any are soft, return to the oven for a few minutes.

10. Store cooled crackers in an airtight container at room temp for up to 5 days, or freeze for longer. If they ever lose crispness, pop them in a 300 F oven for 5 minutes to revive.

Equipment Needed

1. Oven (preheat to 350 F)
2. Baking sheet lined with parchment paper or a silicone baking mat
3. Large mixing bowl
4. Measuring cups and measuring spoons
5. Spatula or wooden spoon for stirring
6. Rolling pin (or a flat-bottomed jar) and extra parchment for rolling
7. Knife or pizza cutter for scoring and a fork for pricking
8. Small brush for oiling (or just use a paper towel)
9. Cooling rack and an airtight container for storage

FAQ

What is sourdough discard and can I use any kind? Sourdough discard is the portion you remove when feeding a starter. You can use any gluten free discard thats active or room temp and slightly bubbly. If it looks off or smells really funky toss it and make fresh discard.

Can I make these completely dairy free? Yes. Leave out the Parmesan or swap with nutritional yeast for cheesy flavor. The crackers will still crisp up fine as long as you roll them thin.

Why did my crackers come out soft or chewy? Usually they werent thin enough or didnt bake long enough. Roll the dough as thin as you can, prick with a fork, and bake until edges are golden. Let them cool fully on a rack before storing.

How do I store them and how long do they keep? Cool completely then store in an airtight container at room temp. They keep crispy for 4 to 5 days. If they soften, pop them in a 300F oven for 5 to 8 minutes to crisp them again.

Can I change the seeds and herbs? Totally. Swap sesame or poppy for sunflower, pumpkin or chia. Use fresh or dried herbs like oregano, thyme or rosemary. Just keep the total seed amount similar so dough texture stays right.

Do I have to use baking powder or oil amounts matter? Baking powder is optional and gives a tiny lift, not required. Use 2 to 3 tablespoons of olive oil depending on how rich you want them. Too little oil and crackers can be dry, too much makes them flakier but harder to roll thin.

Sourdough Discard Crackers Recipe Substitutions and Variations

1 cup gluten free sourdough discard — Swap with 1 cup plain Greek yogurt thinned with 1 to 2 tablespoons water and a pinch of baking soda if you want a similar tang and moisture. Works best if the yogurt is room temp. (If you need it totally dairy free, use unsweetened nondairy yogurt.)
1 cup gluten free all purpose flour — Use a 1:1 cup for cup commercial gluten free flour blend that already has xanthan or guar. Or mix 3/4 cup brown rice flour + 1/4 cup tapioca starch and add 1/4 teaspoon xanthan gum for structure.
2 to 3 tablespoons olive oil — Substitute melted butter for a richer, tastier cracker, or use avocado oil or mild vegetable oil if you want a more neutral flavor.
1/2 cup grated Parmesan cheese — For vegan or dairy free crackers, swap with 1/3 cup nutritional yeast plus 2 tablespoons finely ground almonds or cashews for body and a nutty cheesy flavor.

Pro Tips

– Chill longer if the dough is too soft. 10 to 15 minutes is a good start but sometimes 20 to 30 min makes cutting way neater, and the crackers keep their shape better in the oven.

– Roll thinner than you think you need to for extra crunch, but keep an eye while baking because thinner crackers brown fast. If some edges start to darken sooner, move the sheet away from the oven walls or lower the temp by 10 degrees and add a couple minutes.

– Don’t skip the fork pricks and scoring. They stop giant bubbles, make even pieces, and if one cracker puffs up you can gently press it down with a spatula right after it comes out so it flattens and crisps.

– If using cheese, pat it into the dough rather than overworking it, cheese can make the dough sticky so chill even more before cutting. For a dairy-free version, up the flax or add a teaspoon of ground chia for bind.

– Store with a small paper towel in the container to absorb any slight moisture, and to revive stale crackers quickly just heat them at 300 F for 4 to 6 minutes, check often so they dont burn.