Gluten-Free Sourdough Crackers

Perfectly crisp and deeply savory, these crackers turn leftover gluten-free discard into something you’ll want to keep stocked at all times.

At a Glance

• Loaf Style: Crackers

• Skill Level: Beginner

• Total Time: ~1 hour

• Prep Time: ~15 minutes

• Yield: One large baking tray of crackers

• Hydration: N/A

• Bake Temp: 325°F / 160°C

• Baking Vessel: Baking sheet lined with parchment or silicone mat

Ingredients

• 200g gluten-free sourdough discard (unfed)

• 60g gluten-free flour (e.g. brown rice, oat, or sorghum flour)

• 20g olive oil

• ½ tsp sea salt

• 1 tsp dried herbs (rosemary, thyme, or Italian blend)

• Optional toppings: sesame seeds, nigella seeds, cracked pepper, nutritional yeast, coarse salt

Instructions

Prepare the Dough
1. Preheat oven to 325°F / 160°C. Line a large baking sheet with parchment.
2. In a mixing bowl, stir together sourdough discard, gluten-free flour, olive oil, salt, and herbs until a soft, sticky dough forms.
3. Let the dough rest for 5–10 minutes to hydrate and firm slightly.

Roll & Score
4. Place dough between two sheets of parchment paper. Roll out to about 2mm thick — the thinner, the crisper.
5. Remove top sheet and sprinkle with any desired toppings. Lightly press them in with a rolling pin.
6. Use a knife or pizza cutter to score into desired cracker shapes (squares or rectangles).

Bake
7. Transfer parchment with dough onto baking sheet.
8. Bake for 35–40 minutes, rotating halfway through, until crisp and golden.
9. Let cool completely on the tray before breaking apart along scored lines.

Visual Cues

• Edges should be golden and slightly curled.

• When fully cooled, crackers should snap cleanly in half with no bend or chew.

Why This Works

The sourdough discard gives these crackers a tangy base flavor, while olive oil and herbs create depth and crunch. Rolling them thin and baking low-and-slow ensures an evenly crisp result without over-browning.