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.
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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