Discard · beginner

Gluten-Free Sourdough Discard Crackers

Name: Gluten-Free Sourdough Discard Crackers
Prep time: 20 min
Cook time: 18 min
Total time: 50 min
Yield: About 40 crackers
Cuisine: American
Ingredients: 120g unfed gluten-free sourdough discard; 80g gluten-free 1:1 flour or sorghum flour; 30g olive oil; 3g fine sea salt, plus more for topping; 2g dried rosemary or thyme (optional)

Key takeaway

Discard crackers only snap if you roll them embarrassingly thin and cool them on the pan.

Roll thin between parchment, dock, salt, bake until snap. The fastest way to use 120g of discard.

By Andrew KittridgeMarch 1, 2026Thin rolled discard dough

crackers discard snack sourdough gluten free dairy free egg free vegan

Prep

20m

Rest

10m

Bake

18m

Servings

Difficulty

beginner

The short answer

Crackers are discard plus fat plus a little extra flour so you can roll. 120g discard, 80g 1:1 flour or sorghum, 30g olive oil, 3g salt, herbs optional. Rest 10 minutes, roll between parchment to 1/16 inch, dock, salt, bake 350F until the edges brown, then the center. Cool on the sheet. Thick crackers taste like cookies that gave up. Thin is the whole point. Seeds on top need a light oil brush so they stick.

For the method behind gluten-free structure, read the gluten-free sourdough guide and keep a lively culture with the starter guide.

Why it works

Fat shortens the gel into snap.
Docking stops giant bubbles.

Ingredients

120gunfed gluten-free sourdough discard
80ggluten-free 1:1 flour or sorghum flour
30golive oil
3gfine sea salt, plus more for topping
2gdried rosemary or thyme (optional)

Equipment

Rolling pin
Parchment
Sheet pan

Instructions

1
Mix discard, flour, oil, salt, and herbs into a soft dough. Rest 10 minutes.
2
Roll between parchment as thin as you dare.
3
Dock with a fork. Sprinkle salt. Score into squares if you want neat breaks.
4
Bake 350F for 16–20 minutes, rotating once, until evenly golden.
5
Cool on the sheet. They crisp as they cool.
6
If the center is pale, give it 3 more minutes.
7
Break along the scores.
8
Store in a tin. Bags make them stale-soft.

Nutrition

Approximate values per serving. Always verify labels if you bake for celiac safety.

Nutrition facts per serving
Nutrient	Amount
Calories	90 kcal
Protein	1 g
Carbs	11 g
Fat	4 g
Fiber	1 g
Sodium	150 mg

Substitutions

Olive oil: Melted butter for a richer cracker

Storage

Tin, 1 week. Recrisp 4 minutes at 325F.

Notes

Everything seasoning is excellent if it is not mostly salt.

FAQ

Can I use active starter instead of discard in these crackers?

Yes. Fed starter is milder and puffier. Reduce any baking soda slightly if the batter already tastes very tangy.

How much flour and water is in 100g of discard?

A 100% hydration starter is about 50g flour and 50g water. Reduce those amounts from the rest of the formula so the bake is not gummy.

Is discard safe to eat uncooked?

Treat it like other raw flour batters. Bake or cook it through. Fridge discard should smell pleasantly sour, not rotten.

My discard is very thin.

Stir it, then weigh. If it is far wetter than 100% hydration, use a little less water in the recipe.

How old can discard be?

We use discard within two weeks in the fridge. If it has mold, pink streaks, or a rotten smell, compost it.

Technique

Keep the method close

Psyllium, fermentation temperature, and a celiac-safe starter matter as much as the formula.

Sourdough guide Starter guide

About Andrew Kittridge

Home baker in Indianapolis documenting gluten-free sourdough: psyllium structure, whole-grain blends, and loaves that actually taste like bread.

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