The crispiest, crunchiest gluten free sourdough discard crackers you will ever try! Packed with dried Italian herbs like Oregano + Thyme, these gluten free sourdough crackers are going to be a new staple in your baking rotation. Plus, they’re even easier to prepare than you might think!
Gluten Free Sourdough Crackers
What Ingredients Do I Need For Gluten Free Sourdough Crackers?
- Gluten Free 1:1 Flour: My favorite gluten free flour to use for sourdough discard crackers is Bob’s Red Mill 1:1 flour, however any brand of gluten free 1:1 flour will work. Just make sure that your brand clearly states it is a 1 to 1 substitute flour.
- Garlic Infused Olive Oil (Watch a quick tutorial on how to make your own at home!)
- Dried Oregano
- Dried Thyme
- Sea Salt
- Filtered Water
- Sourdough Discard
Low FODMAP Tip: Using garlic infused olive oil is an incredible way to infuse garlic flavors into to these sourdough discard crackers without the worry of an upset stomach or flare up afterwards!
What Tools Do I Need?
In order to make these gluten free sourdough discard crackers you will need the following tools:
- Rolling Pin
- Pastry Cutting Tool
- Bench Scraper
- Baking Sheets (2)
- Parchment Paper
- Mixing Bowls – Medium + Large
Gut Health Tip: Oregano is an amazing herb to incorporate into your diet when supporting your gut health. Oregano is a natural antibacterial, anti-inflammatory herb that helps aid in digestion + helps protect your body against bacteria that can harm the gut.
What type of pastry cutting tool is best? You can use whatever you have at home, whether it is a 7 wheel pastry tool , a ravioli wheel, or even a pizza cutter. My personal preference is the 7 wheel pastry tool because of the speed it allows when it comes time to cut your sourdough cracker squares.
What if my dough is too crumbly? Gluten free sourdough discard cracker dough can have the tendency to be dry depending on the brand of flour you use. If you do find your dough to be a bit crumbly while kneading, simply add some additional filtered water, 1 tablespoon at a time until dough is slightly sticky yet pliable. You will want the dough to form a ball quite easily.
Do I need to use Italian herbs? I prefer to season my sourdough discard crackers with Italian herbs like oregano + thyme. Italian herb crackers pair beautifully with your favorite cheeses or dips. If you want to mix it up a little, you can add spices like paprika or cumin, which would make these gluten free sourdough crackers the perfect pair for low FODMAP carrot + zucchini hummus or this delicious low FODMAP red pepper + walnut dip!
Why You Should Make Gluten Free Sourdough Discard Crackers
- It’s a great way to use up your gluten free sourdough discard! I’m one of those people who makes gluten free sourdough starter simply for the discard. These sourdough crackers are one of my favorite ways to use it.
- You want to impress friends + family with your skills. Sure, this may be a vain reason, but you know you love to hear how great a cook you are. No one needs to know these were easier than pie!
- You’re looking for a healthy, zesty vessel for dips or cheeses. These gluten free sourdough crackers are easily customizable + you can change up the flavors depending on what you’re planning to enjoy them with. You can even make them sweet by subbing in cinnamon + monkfruit or unrefined cane sugar for the oregano + thyme!
Looking for More Sourdough Discard Recipes? Try this Gluten Free Sourdough Discard Pizza Crust Recipe!
Gluten Free Sourdough Crackers
- 1 ½ cup Gluten Free 1:1 Flour
- ½ cup Gluten Free Sourdough Discard
- 1 tbsp dried thyme
- 1 tbsp dried oregano
- 2 tbsp flax seeds
- ¼ cup garlic infused olive oil + more for brushing
- ½ cup plus 1 tbsp filtered water
- ½ tsp sea salt + more for sprinkling
- In a large mixing bowl, combine flour, thyme, oregano, sea salt, and flax seeds + mix with a fork to combine.
- In a medium mixing bowl, combine gluten free sourdough discard, garlic oil and filtered water, whisking with a fork until mixture looks milky in appearance. Olive oil will not appear fully incorporated, which is okay.
- Pour wet ingredients into dry and fold together with a fork or silicone spatula to combine. When dough begins to form, use your hands to finish mixing and knead into a ball.
- Keep dough ball in your mixing bowl, cover with a kitchen towel and refrigerate for 30 minutes to 1 hour.
- Once dough is ready to roll, pre-heat oven to 350F and line 2 baking sheets and your work surface with parchment paper. Be sure to well flour your work surface and rolling pin, too.
- Place dough ball on pre-floured parchment and using a bench scraper or knife, cut in half, setting one half aside.
- Roll out dough until it is around 1/16th of an inch thick, noting that the thinner your dough is, the crispier the cracker will be.
- Once dough is as thin as possible, using a pastry cutting tool, slice crackers lengthwise + then widthwise creating squares. Using a toothpick, fork, or corn cob holder, poke holes in the tops of the crackers.
- Place crackers on baking sheet being mindful not to allow them to touch, though crackers will not spread.
- Repeat steps 7-9 with remaining dough.
- Bake for 20 minutes at 350F. After 20 minutes, remove from oven, flipping crackers over + brush with garlic infused olive oil using a pastry brush. Lightly sprinkle with sea salt and bake for another 8-10 minutes until crisp.
- If your dough is too sticky, add a bit more flour 1 tbsp at a time. Alternatively, if your dough is too dry, add a bit more water 1 tbsp at a time until dough is pliable.