Gluten-Free Sourdough Discard Crackers

Herbed Gluten-free Sourdough Crackers

It’s cheese board season, y’all! Or as the snooty ones like to call it, charcuterie season. The arrival of the holidays for us means we get to play with our food, and we love to create elaborate cheese platters with all the fixens. If you are one of the bazillion humans who got a sourdough starter going during the pandemic, you’re in luck. Because I have a really great recipe that uses your unfed, sourdough discard – my super easy, super delicious, gluten-free herbed sourdough discard crackers that are prefect for your cheese boards or for your favorite dips.

Jump to Recipe

Recipe card and instructions updated 11/18/22

These herbed sourdough discard crackers are:

✔ Gluten-free

✔ Vegan

✔ Easy to make

✔ SO delicious

✔ Perfectly salty

✔ Impressive on a cheese board

You really won’t believe how quick and easy these are to make. Especially if you have a cat supervising you.

Herbed Gluten-Free Sourdough Crackers
Herbed Gluten-Free Sourdough Crackers
Herbed Gluten-Free Sourdough Crackers

These herbed sourdough crackers are a swell accompaniment to a cheese platter, dipped into hummus, dunked into soup, and are the perfect shovel for hot, cheesy dips. If you have a hungry sourdough starter like I do, it’s just awful to discard the discard, isn’t it? These crackers are a great way to use it up and come together faster than you can run to the store and buy a box. I always use rosemary and thyme in my crackers because that’s what I grow in my garden, but feel free to mix up the herb blend, or even use dried herbs.

Glute Free Sourdough Crackers

Enjoy!

Looking for more great cracker recipes? Try:

Did you make this gluten free sourdough discard recipe? Be sure to leave a comment and star rating below (⭐⭐⭐⭐⭐). It means a lot and helps my content get seen! Post a picture and tag us on Instagram using the hashtags #agirldefloured #deflouredrecipes! Thank you!

Herbed Gluten-free Sourdough Crackers

Gluten-Free Herbed Sourdough Discard Crackers

Alison Needham
These gluten-free herbed sourdough crackers are so easy to make and are perfect on charcuterie boards or for dunking into your favorite dip. To make them you must have a sourdough starter, but they are a great way to use up that discard.
4.34 from 3 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 6 servings
Calories 188 kcal

Equipment

Ingredients
 
 

Instructions
 

  • Preheat oven to 350 degrees F.
  • Pour sourdough starter into a bowl. Add the flour blend (or flours), xanthan (if using), sea salt, mixed herbs and olive oil and stir with a wooden spoon until the dough begins to come together. Dump out onto a clean surface and knead until the dough is soft and pliable, like playdough. Divide dough in half and cover one half with plastic.
  • Line a baking sheet with parchment and lightly dust with brown rice flour. Roll one ball of dough out until it’s as thin as you can make it, dusting with additional flour so it doesn’t stick to the rolling pin. Brush surface with olive oil and sprinkle lightly with flaky salt. Cut dough into squares using a pizza cutter. You don’t need to separate them because they don’t spread in the oven. Repeat with the other dough ball.
  • Place both baking sheets in the oven and bake for about 20-25 minutes, or until the crackers are bubbly and lightly golden brown, swapping the pans after about 10 minutes. Cool completely. Store in an airtight container for up to one week (if you have any left…you won't).

Notes

If the dough seems too crumbly, try adding a bit of water, one tablespoon at a time, until the dough is workable. Alternatively, if the dough seems too wet, add a bit more flour and/or refrigerate it until it’s cold so it’s easier to handle.

Nutrition

Serving: 1portionCalories: 188kcalCarbohydrates: 23gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 102mgPotassium: 8mgFiber: 2gSugar: 1gVitamin A: 112IUVitamin C: 2mgCalcium: 15mgIron: 1mg
Keyword Gluten Free Crackers, Gluten Free Sourdough, Gluten Free Sourdough Discard Crackers, Sourdough Discard Crackers
Tried this recipe?Let us know how it was!
Gluten Free Sourdough Discard Cracker Recipe

Thank you for helping support my small business! A Girl Defloured earns revenue in a few different ways; I have occasional sponsored post and I also earn an affiliate commission on the sales of products I link to— there are a few of those links in this post. The only items that I feature are those that I use on a regular basis and that I truly love. I earn a small commission on your purchase, but you don’t pay any more than retail price. This allows me to share my recipes with you!

Similar Appetizer and Bites Posts

4 Comments

  1. 3 stars
    I had issues with the dough being too dry. I used more olive oil, but then I switched to room temperature water. What would have suggested?

    I also didn’t realize that you wanted both pans in the oven at the same time. I will fix that for next time.

    The taste is pretty great though!

    1. Hi Rachel -if the dough seemed too dry, next time I’d use a bit of water as you did. There is a fine line between crumbly and sticky, so try adding water a tablespoon until the dough is workable. If it gets overly sticky and is difficult to work with, you can try refrigerating it until it’s cold. I’ve updated the recipe with these notes as well.

      Thanks so much for your feedback!

  2. 5 stars
    This cracker is such a go to snack. I could eat it every day. The flakey salt and herbs…mmmmmm. I think that ginger kitty thinks so too 🐈

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating