Homemade crackers are the best! This Easy Sourdough Crackers recipe is perfect for snacking or picnics! Have fun with the seasoning, and if you love seeds, add a variety! I’ll give you some options in the recipe!
Gluten-Free Sourdough Recipes
You can include some starter (wild yeast) to so many other types of recipes—not just bread.
Adding some beautiful fermented wild yeast to other baked treats creates unique flavours and texture. And, these Easy Sourdough Crackers, the Cereal Snack and the Discard Crackers/Chips are perfect examples!
Go ahead and try it! Add some starter to any recipe that includes flour such as waffles, pizza crusts, muffins, cookies, pie crusts and so much more! You might surprise yourself and create a new family favourite!
How-To YouTube Video
Gluten-Free Sourdough Starter
How should the starter be for this recipe? I know this will be the top question. Should I use the discard of a brand new starter? A well-established starter that’s been fed and is active and bubbly? Or can I use my refrigerated gluten-free sourdough starter that is a little flat? Great questions!
To begin, let me tell you why I don’t use the discarded starter one might get when initially creating a new gluten-free sourdough starter. The first few days, you typically don’t have have to discard. Once you do around day 3 or 4, the mixture can be very strong in flavour. The starter is converting into wild yeast so it doesn’t always have the sweet and yeasty aroma yet. And, if you think it smells strong, you might not necessarily want to add it to a recipe. Trust your nose, as my dad always says!
Towards the end of making a new starter, I would feel better using discard in recipes, as the starter is often lighter in texture and smells much better. At this point, it will hopefully taste better even though it might not be ready to use in a bread recipe yet.
Once you get baking regularly, like me, you might have your jar of wild yeast on your counter. Having it at room temperature most likely means that you are using some daily and feeding it fresh flour and water to replenish it. And, if that is the case, it’s easy to add some to a recipe when you are baking something. This option is perfect!
When we can’t bake as often as we want, most of us will keep our gluten-free sourdough starter in the fridge. If yours was recently transferred to the cold and it still has a little life to it, you can use it as is in recipes like these Easy Sourdough Crackers, the Cereal Snack or the Discard Crackers/Chips. If it’s been a little neglected and hasn’t been fed in over two weeks, I would suggest refreshing first then using some.
Gluten-Free Flour Combo
In the video, I mention using a gluten-free flour combo. In this case, I mean make a homemade flour mix. You could probably use only one flour but I find that including at least 2 to 3 of the following creates the best crackers!
I often use light buckwheat, sorghum, oat and brown rice. I haven’t tried this recipe with a store-bought mix, but for one cup, I’m sure most brands could work.
- Brown rice
- White rice
- Light buckwheat
- Seed flour (you can mill seeds into a finer flour)
- Almond meal/flour (not allergy-free)
- Tiger nut flour (not an actual nut)
And remember that if you try this recipe with only one flour for example white rice flour, your crackers might not turn out. But if you include some white rice flour with two other flours for the list above such as oat and sorghum, the texture will be much better. Some ingredients like oat flour contain more starch and will help to stick things together.
The recipe also includes golden flaxseed meal which will also help to bind the ingredients. For more information about GF and vegan baking ingredients have a look at this allergen-friendly FLOUR GUIDE!
For these Easy Sourdough Crackers have fun trying different seasonings. Please feel free to tweak the ingredients to suit your family’s preferences. If you have little ones that don’t enjoy spicier flavours, consider removing the cayenne pepper and red pepper flakes.
If you don’t have nutritional yeast, you can leave it out or replace it with more seeds. Nutritional yeast adds a mild cheesy flavour profile—it’s nice!
The recipe includes sea salt in the mixture. If you like saltier crackers you can add a little more on top when you sprinkle more seeds and fresh herbs.
To make this recipe, you will need a few handy tools! The top ones being the unbleached parchment paper and a rolling pin!
- Medium mixing bowl
- Liquid measuring cups
- Kitchen scale
- Dry ingredients measuring cups and spoons
- Mixing spoon/soft spatula
- Baking sheet(s)
- Unbleached parchment paper
- Rolling pin (very useful)
- Large chef knife, pizza cutter, round 2-in cookie cutter
How to Make the Sourdough Crackers
These Easy Sourdough Crackers are quick to prepare! It’s as simple as mixing the few ingredients in a bowl. Spreading/rolling the dough mixture thinly in between two sheets of unbleached parchment paper. Sprinkling some extra toppings is optional but highly recommended. Then scoring your dough into your preferred cracker shape and bake!
Once ready, let them cool for a few minutes, break them apart and enjoy!
Top 8 Free!
This recipe is allergen-friendly! No gluten/wheat, dairy, eggs, nuts, soy, etc. Please use ingredients that are safe for you and make sure to read labels when purchasing new ingredients!
The only ingredient that isn’t Top 8 Free is the sesame seeds. If you can’t consume them, leave them out! Try other seeds like hemp, poppy seeds, sunflower or even pumpkin seeds!
Previously on FiR
The Discard Cracker recipe was the last on Fresh is Real. If you’re interested in quick recipes, the crackers are super easy to make! These thin crispy crackers/chips are just like tortilla chips! They’re so yummy with salsa or enjoy them with your favourite dip!
More Sourdough Snack Recipes
If you love to add gluten-free sourdough starter to baked goods have a look at these recipes!
Did You Make This Recipe?
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ALLERGEN NOTICE: Make sure the ingredients you purchase are prepared in a facility free from the top allergens you avoid. Gluten-free products should be certified GF and clearly labelled. Consult your medical professional with your dietary questions. Even certified gluten-free ingredients such as GF oats, corn, seeds, etc., can create health problems for individuals following a GF diet. Always consult a medical professional if unsure about ingredients for your needs.Print
Customize your homemade sourdough crackers with ingredients you have at home and that your family loves! These easy to make no-junk crackers are great for picnic season! Enjoy this perfect little snack!
- 1/2 cup GF sourdough starter (125g)*
- 1 cup GF flour combo (approx. 125g)**
- 3 tablespoons olive oil***
- 2 tablespoons golden flaxseed meal
- 2 tablespoons seeds (sesame, hemp, sunflower, pumpkin, poppy seeds, etc.)
- 1 tablespoon nutritional yeast (optional)****
- 1 tablespoon GF baking powder
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon fresh thyme (stems removed)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika (or just a dash)
- 1/8 teaspoon cayenne pepper (or just a dash)
- 1/8 teaspoon red pepper flakes (or just a dash)
- 4–6 tablespoons plant milk (soy, coconut, hemp, almond, rice)*****
Plus more sea salt, seeds and herbs for decorating and extra flavour.
Before you begin, watch the How-To Video YouTube. It will help you make these Easy Sourdough Crackers!
Preheat your oven to 350° F and get some unbleached parchment paper (2 sheets approx. 18 x 13 inches), rolling pin, large knife or pizza cutter ready.
In a medium bowl, combine and mix all the ingredients until the dough comes together without dry bits. TIP: Add the plant milk in increments until you get the right consistency. You want enough liquids to help you stick everything together without making everything mushy and wet.
Place the dough in between two sheets of parchment paper. With a rolling pin, press down and roll out the dough until very thin, 1/8-in is excellent! The thinner you roll the dough, the crispier the crackers will be. TIP: You can divide the dough into two smaller portions if it makes it easier for you to roll out. Carefully peel off the top sheet and sprinkle extra seeds, sea salt, and fresh or dry herbs. Place the second sheet back overtop the rolled out dough to help you press in the toppings. Again, carefully peel off the top sheet but keep the bottom one for baking.
With a large chef knife, pizza, or cookie-cutter score, your dough to your preferred cracker shape. Scoring/slicing your crackers into squares or rectangles is easy to maximize every inch of the dough.
Transfer the cut dough (with bottom parchment paper) to your baking sheet. Bake in preheated oven on the middle rack for 30-35 minutes until the crackers baked throughout and the edges are crisp. Cool on a wire rack, break them apart and enjoy!
Store the crackers in a sealed container or the freezer for maximum freshness!
*Any GF starter will work (buckwheat, sorghum, brown rice, oat). Try to use GF starter that has a little life to it. If it’s been fed and is active, that’s even better. Straight from the fridge is fine too. Read the recipe post for more details. SUB OPTION: To replace the 1/2 cup GF sourdough starter, try combining 6 tablespoons of GF flour, 1/4 cup water with 2 teaspoons (up to 1 tablespoon) fresh lemon juice. Please note that I haven’t tried it yet.
**Combine 3 of the following flours for a total of 1 cup (approx. 125g): light buckwheat, brown rice, millet, white rice, oat, sorghum, cassava, seed flour, almond meal/flour, tiger nut flour.
***Substitutions: vegan butter, coconut oil or avocado oil.
****Adds cheesy flavour.
*****Add plant milk in increments as you might not need all 6 tablespoons.
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