If you are a gluten free sourdough baker (high five!), I can imagine you are looking for new ways of using your discard. And these gluten free discard crackers are for sure a good no-waste option.
All you have to do is melt your gluten free sourdough starter discard with water and then add your favorite natural flours. I used a 50/50 mix of rice flour and corn flour, but also rice flour and potato starch works. Since the crackers don’t need to raise, you can use pretty much any flour you have on hand.
How to bake your crackers
The dough has to be spread evenly on a baking sheet so you need to get a creamy consistence. This proportions here are for a baking pan of 30 x 40 cm (12 x 16″). You can double the ingredients to make a larger one.
After spreading the dough, you can customize these gluten free discard crackers as you prefer. Rosemary or sesame seeds are great options here. Likewise, you can add also finely sliced onions, poppyseeds or oregano.
So, the dough comes together really easily and quick. It bakes for 40 minutes in order to turn out crunchy and flaky. Just as we like our crackers. You will need to keep an eye on your oven: turn it off as the edges of the tray turn from golden to brownish.
These discard crackers can be store up in an air tight box for up to 4 days. But I can guarantee you they will last less than that.
Gluten free discard crackers
6
servings30
minutes40
minutes1
hour10
minutesCrunchy and flaky gluten free crackers made with sourdough discard.
Ingredients
50 g / ¼ cup gluten free sourdough discard
15 g / 5 tsp psyllium husk
25 g / 2 tbsp extra-virgin olive oil
100 g / 10 tbsp gluten free flours (50-50 rice and quinoa for me)
5 g / 1 full tsp salt
300 g / 1¼ cups water
optional toppings: rosemary, oregano, sesame seeds…
How to
- Pre heat the oven to 200°C / 390°F.
- Melt the sourdough starter in the water to avoid any lumps.
- Add the psyllium husk and mix well.
- Add the oil, the flours and the salt. Mix with a spoon until smooth.
- Use a spatula or a spoon to spread a very thin, even layer of the mixture onto the parchment paper.
- Place the parchment paper onto a baking sheet and sprinkle the top of the batter with rosemary or seeds.
- Bake at 200°C / 390°F for 40 minutes. Keep an eye in the last minute to check if your crackers are not ready before the schedule!
- Remove from the oven and cut the crackers (with a knife or scissors) when they’re still hot. As an alternative, you can remove the pan from oven after 20 minutes of baking and cut them before putting them bake to bake for the additional minutes.
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If you like this type of baked snacks, I highly recommend you to take a look at this gluten free taralli recipe, too. They are super crunchy and very addictive!
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