This gluten free sourdough crackers recipe uses a mix of gluten free flours and a variety of seeds like sunflower, flax, sesame seeds and gluten free sourdough discard. The result is crispy, crunchy, flaky gluten free sourdough crackers with allergy friendly, vegan ingredients: perfect for those who are looking for gluten free sourdough discard recipes.
Looking for a gluten free sourdough cracker recipe that uses gluten free sourdough discard? Then you’ve come to the right place.
These vegan gluten free sourdough crackers are easy to make and customizable. They are also vegan, nut free and dairy free.
Gluten Free Sourdough Crackers Recipe With Healthier Ingredients
This is a thin and crispy cracker recipe made with gluten free sourdough discard, the same one I use for making this gluten free sourdough bread – simple and with clean ingredients.
These gluten free sourdough crackers are so addictive, you’re going to want to make them over and over again, and you’ll save some money on the way.
Other healthy gluten free crackers you might like: Beet Crackers With Flax Seeds (Vegan Gluten Free Recipe).
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Why Make These Vegan Gluten Free Crackers
- These gluten free sourdough crackers come together in a couple of minutes, and are healthier than store-bought;
- You can use up the extra sourdough starter you have on hand before or after feeding. It’s also perfect for when you’re creating a new starter and need to discard it.
- Do not fall apart once baked;
- They are crispy, airy and delicious, even kids will like them;
- This gluten free cracker recipe is also dairy free, refined sugar free, nut free and vegan.
How To Make Gluten Free Crackers With Gluten Free Sourdough Discard
For this vegan gluten free cracker recipe I wanted to get a crispy, flaky texture which is not easy. So I needed to use a few gluten free starchy flours like cassava flour and white rice. The “glue” that hold these vegan gluten free sourdough crackers consists of ground flax seeds and psyllium husk, therefore no eggs are required for this recipe. Also check out these gluten free cassava crackers.
For extra fibre and flakiness I incorporated some tigernut flour (use extra fine almond flour as a substitute). Then the oil and water are bringing the necessary moisture to the gluten free dough, resulting in a perfect balance that make these vegan gluten free sourdough crackers easy to roll out.
- To form the dough you simply combine all dry ingredients (the flours, psyllium husk, ground flax seeds, salt, maple crystals) then add: the gluten free sourdough starter, oil and water. Mix well.
- Then add the baking soda + lemon juice, it will enhance the dough with air pockets and bring flakiness. If you skip this step the crackers will have a more sturdy, hardened texture.
- Place the ball of dough between two pieces of parchment and using a rolling pin, roll until very thin, about 1/8 inch thick.
4. Then once the dough is formed, sprinkle with seeds and slice. And in 20 minutes you get tasty, crispy vegan gluten free sourdough crackers!
Vegan Gluten Free Crackers With Sourdough Starter Discard
Whenever I make these vegan gluten free sourdough crackers, I make a large batch that can last for at least a week. I usually make them the same day I’m making my gluten free sourdough bread or the gluten free sourdough rolls & buns as they require some gluten free sourdough starter as well.
Another great recipe you can use up your gluten free sourdough discard is this gluten free English muffins.
No Active Gluten Free Sourdough Starter Needed
This recipe for gluten free sourdough crackers is one of very few gluten free sourdough recipes that doesn’t require an active starter. You don’t need to bring it to room temperature, just use it straight from the fridge, if you’re in the maintaining phase.
If you don’t have gluten free starter discard, you can still make this gluten free sourdough crackers recipe:
You have 2 options:
1) Mix 1/2 cup of brown rice flour with 5 tbsp of water and 1 Tbsp of water kefir, or sauerkraut juice set aside for 3-4 hours, then it’s ready to use;
2) Use just brown rice flour (1/2 cup) and water (6 Tbsp) to form a semi-wet mixture similar to sourdough starter. Plus the necessary amount of water required in the recipe (1/4 cup).
Ways To Enjoy These Vegan Gluten Free Seed Crackers
This is my new go-to gluten free snack or meal accompaniment of the day. The crackers are so delicious that you can enjoy them on their own or dipped in you favorite dip. Also make sure to try these Gluten Free Graham Crackers
You can enjoy these gluten free sourdough crackers with:
- hummus and other veggie dips
- as side for soups and salads
- with nut or seed butters
- along a bowl of warm creamy soup
- with smoked salmon or sardines
- topped with salsa, tapenade or pesto
Gluten Free Sourdough Crackers Recipe Tips
- Make the dough as thin as you can. The thinner the crackers are, the flakier and tastier they are.
- The edges will be thinner, so you will probably need remove them sooner than the ones in the middle.
- Change out the flavor of these gluten free crackers by adding some fresh herbs and spices.
Storing The Gluten Free Sourdough Crackers
Allow them to cool fully. Place inside an air tight container, a mason jar or any other container that can be sealed works great and they’ll stay crispy for up to a week.
Furthermore the cracker dough can be wrapped tightly in plastic and can be frozen. Fully defrost the dough overnight and then follow the recipe instructions.
Next time you want a crispy salty snack, give these homemade gluten free crackers recipe a try, you will not regret it! If you tried this recipe let me know how it turned out for you in the comments below.
Gluten Free Sourdough Crackers With Seeds (Vegan)
Ingredients
Dough:
- 1/4 cup cassava flour
- 1/4 cup tigernut flour
- 1/4 cup white rice flour
- 1/2 cup gluten free sourdough starter - (if you don’t have it, see notes below)
- 2 tbsp flax seeds - ground
- 1 tsp psyllium husk
- 1 tbsp maple syrup crystals - or stevia extract (pinch)
- 1/4 cup avocado oil - or coconut oil
- 1/2 tsp Himalayan pink salt - + more for topping
- 1/4 cup filtered water
- 1/4 tsp baking soda
- 1 tsp lemon juice
Cracker Toppings:
- 1/4 cup raw sunflower seeds
- 1/4 cup raw sesame seeds
- 1/4 cup raw black sesame seeds
Instructions
- Combine all dry ingredients (the flours, psyllium husk, ground flax seeds, salt, maple crystals) mix to combine.
- To the mixture add: the gluten free sourdough starter and water, mix.
- Then add the oil, mix until well incorporated. Let the dough rest for 10 minutes to absorb the moisture.
- Then add the baking soda + lemon juice, it will enhance the dough with air pockets and bring flakiness. If you skip this step the crackers will have a more sturdy, hardened texture.
- Gently mix everything together and immediately bring the dough to a working surface.
- Place the ball of dough between two pieces of parchment and using a rolling pin, roll until very thin, about 1/8 inch thick.
- Remove the top piece of parchment paper and sprinkle with seeds, place it back on top and roll gently the rolling pin by pressing the seeds. This step will prevent seeds from falling out after baking.
- Using a knife, cut the dough into 2 inch squares, but do not separate the crackers.
- Use the tines of a fork to prick each cracker several times.
- Keep the dough on the bottom piece of parchment paper and move onto a cookie sheet.
- Bake in a preheated oven at 400F (200 C) for ~ 8 minutes. Then rotate the cookie sheet and bake another 10 minutes at a lower temperature: 370F (185 C).
- Let the gluten free crackers to cool fully on the cookie sheet, then break apart. Store in an airtight container.
Video
Notes
Gluten Free Sourdough Crackers Recipe Tips
- If you don’t have a gluten free sourdough starter on hand, don’t worry, just mix 1/2 cup of brown rice flour with 5 or 6 tbsp of water. That’s additional to the water quantity needed for the recipe.
- The thinner you roll the “dough” the crispier your gluten free crackers will get, and the faster they will cook.
- When baking, take into account that he edges are thinner, so you will probably need to remove crackers sooner than the ones in the middle.
- Change out the flavor of these gluten free crackers by adding some fresh herbs and spices.
Storing Gluten Free Crackers
Allow the gluten free crackers to cool fully. Place inside an air tight container, a mason jar or any other container that can be sealed works great and they’ll stay crispy for up to a week.Nutrition
The information shown is an estimate provided by an online nutrition calculator.
The information shown is an estimate provided by an online nutrition calculator.
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MORE HEALTHY VEGAN GLUTEN FREE CRACKERS RECIPES
Anne
Sunday 12th of September 2021
Best gluten free crackers ever. I have tried many recipes. This is the undoubted winner. Thanks
HealthyTasteOfLife
Friday 17th of September 2021
I so glad you liked them! :)
Jackie
Friday 3rd of April 2020
These were great crisp and tasty. I had to use chickpea flour instead of tigernut. Timings spot on. A new favourite ?
HealthyTasteOfLife
Friday 3rd of April 2020
Thank you Jackie for your feedback, I'm really glad your testing went great! Enjoy! :)
Rozina
Monday 24th of February 2020
Hi. Recipe looks great. Can O use Sorghum flour instead of all the other flours used in this.
HealthyTasteOfLife
Monday 24th of February 2020
Sorghum flour is a whole grain flour, for most recipes it cannot be used solely as a direct replacement for wheat flour. Whole grain flours are lacking in the necessary stickiness to keep baked goods together, or you will get a dry and crumbly texture. This is the reason you will need to combine three or more flours to achieve structure, lightness and good flavor especially for pastries.
Brian
Friday 20th of December 2019
You should make this post like into a definitive guide or something. I bet a lot of your new readers that come to this site would want to be able to find this post. It's too good to keep secret!
Teresa
Friday 31st of May 2019
Can you use yogurt instead of sour dough starter? I’m not sure if anyone tried yogurt but I was just wondering
HealthyTasteOfLife
Saturday 1st of June 2019
That's an interesting question, I never tried that. I think it depends what kind of bacterial strains are in there, how many and how strong they are. Plus you will definitely need yeast to make it rise.