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.
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.
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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.