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 reliable gluten free sourdough cracker recipe using gluten free sourdough discard? These vegan crackers are simple to make, customizable, and are free from nuts and dairy, making them allergy-friendly and great for families.
Gluten Free Sourdough Crackers Recipe With Healthier Ingredients
These thin, crispy crackers are made with gluten free sourdough discard and a blend of gluten free flours for texture. They are flaky, light and budget-friendly compared to many store-bought alternatives.
They are very addictive — you’ll find yourself making batches often. If you enjoy homemade crackers, you might also like other recipes such as beet crackers with flax seeds.
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Why Make These Vegan Gluten Free Crackers
- Quick to prepare and healthier than many store-bought crackers.
- Uses up extra gluten free sourdough starter discard, perfect when maintaining or developing a starter.
- Holds together well after baking—won’t fall apart.
- Crispy, airy and kid-friendly.
- Dairy-free, refined sugar-free, nut-free and vegan.
How To Make Gluten Free Crackers With Gluten Free Sourdough Discard
To achieve a flaky, crispy texture I use a combination of starchy gluten free flours — cassava and white rice — along with binders like ground flax and psyllium husk, which replace eggs. Tigernut flour adds fiber and a tender crumb; you can substitute extra-fine almond flour if needed. Oil and water give the dough the right moisture so it rolls out thinly.
- Combine all dry ingredients: flours, psyllium husk, ground flax seeds, salt and sweetener.
- Add gluten free sourdough starter, water and mix. Then stir in oil until well incorporated.
- Add baking soda dissolved in lemon juice to create air pockets for flakiness. Skipping this yields sturdier crackers.
- Place the dough between parchment sheets and roll very thin, about 1/8 inch thick.
Once rolled, sprinkle seeds on top, press them gently into the dough, slice into squares (keeping them attached) and prick each piece with a fork. Bake until crisp and cool completely before breaking apart—about 18 minutes total using a two-stage bake (hot then slightly cooler) works well.
Vegan Gluten Free Crackers With Sourdough Starter Discard
I usually make a large batch that lasts a week. They’re perfect the same day you make gluten free sourdough bread, buns or English muffins, since those recipes also use sourdough starter.
No Active Gluten Free Sourdough Starter Needed
This recipe doesn’t require an active starter. Use discard straight from the fridge if you maintain a starter, no need to bring it to room temperature.
If you don’t have gluten free starter discard, you can still make these crackers:
You have 2 options:
1) Mix 1/2 cup brown rice flour with 5 tbsp water plus 1 tbsp water kefir or sauerkraut juice and set aside 3–4 hours, then use as discard.
2) Or mix 1/2 cup brown rice flour with 6 tbsp water to form a semi-wet starter-like mixture and use immediately (also include the recipe’s listed water).
Ways To Enjoy These Vegan Gluten Free Seed Crackers
These crackers are versatile: enjoy them on their own or with dips. They pair well with hummus, soups, salads, seed or nut butters, smoked fish, salsa, tapenade or pesto.
- Hummus and other vegetable dips
- As a side for soups and salads
- With seed or nut butters
- Alongside warm creamy soups
- Topped with smoked salmon or sardines
- With salsa, tapenade or pesto
Gluten Free Sourdough Crackers Recipe Tips
- Roll the dough as thinly as possible — thinner crackers are flakier and more flavorful.
- Edges bake faster than the center; remove them earlier if needed.
- Customize flavor with fresh herbs and spices.
Storing The Gluten Free Sourdough Crackers
Cool completely, then store in an airtight container or mason jar. They stay crispy up to a week. The dough can also be wrapped tightly and frozen; defrost overnight before using.
Next time you want a crispy, salty snack, try these homemade gluten free crackers. If you make them, share how they turned out in the comments.
Gluten Free Sourdough Crackers With Seeds (Vegan)
Ingredients
Dough:
- 1/4 cup cassava flour
- 1/4 cup tigernut flour (or extra-fine almond flour)
- 1/4 cup white rice flour
- 1/2 cup gluten free sourdough starter (discard)
- 2 tbsp ground flax seeds
- 1 tsp psyllium husk
- 1 tbsp maple syrup crystals or a pinch stevia
- 1/4 cup avocado oil (or coconut oil)
- 1/2 tsp salt, plus 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 dry ingredients: flours, psyllium husk, ground flax, salt and sweetener.
- Add gluten free sourdough starter and water; mix until combined.
- Stir in oil, then let the dough rest 10 minutes to absorb moisture.
- Add baking soda and lemon juice to introduce air pockets for flakiness; mix gently.
- Bring dough to a work surface. Place between parchment sheets and roll very thin (~1/8 inch).
- Remove top parchment, sprinkle seeds, replace parchment and press seeds gently into the dough.
- Cut into 2-inch squares without separating. Prick each cracker with a fork several times.
- Transfer the dough on the bottom parchment to a baking sheet. Bake at 400°F (200°C) for ~8 minutes, rotate, then bake at 370°F (185°C) for another ~10 minutes until crisp.
- Let crackers cool completely on the sheet, then break apart and store in an airtight container.
Notes
- If you lack starter discard, mix 1/2 cup brown rice flour with 5–6 tbsp water (plus 1 tbsp water kefir or sauerkraut juice if available) and let sit 3–4 hours, or use 1/2 cup brown rice flour with 6 tbsp water as a quick substitute (add to the recipe’s water amount).
- Roll thinner for crispier crackers; edges bake faster so monitor closely.
- Adjust flavor with herbs and spices as desired.
- Cool completely before storing; crackers stay crisp up to a week in an airtight container. Dough can be frozen wrapped tightly; defrost overnight before using.
Nutrition (per 5 crackers, estimate)
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