Onion and Caraway Sourdough Crackers (Gluten-Free)

Looking for ways to put to good use your gluten-free sourdough discard? These thin, crispy, and flavourful onion and caraway sourdough crackers are easy to make and will satisfy your crunch and salt cravings. While I made them with my teff, millet, and sorghum starter discard, they will work with any gluten-free discard.

Made with wholesome and nutritious ingredients, these crackers are both gluten-free and lectin-free.

What is sourdough discard?

To make these crackers, you will need a sourdough discard. I use my lectin-free and gluten-free sourdough starter discard, made with teff, millet, and sorghum flour, but I’m sure you can use this recipe with any discard (maybe small adjustments are needed to obtain the same texture).

Discard is the leftover starter you get after you feed your starter and make a preferment. My starter comprises 10 grams of starter, 30 (up to 35) grams of water, and 35 grams of flour.

When you feed the starter twice a day, you only use 10 grams of the starter. And even if you make one preferment, you still have starter left. That’s called DISCARD. You can store it in a covered glass jar in the fridge and use it for baking for up to two weeks.

The discard will act as a leavening agent in cakes, pancakes, or waffles and add a tangy touch and bulk to something like crackers. You can use it cold, straight from the fridge, and usually, add it last, after you mix the rest of the ingredients.

• Sugar-Free German Plum Cake (Sourdough Discard Recipe)

Ingredients for gluten-free sourdough crackers

I love using sweet potato and cassava flour to make lectin-free crackers. For flavors, I used a scallion and caraway seeds, but you can get creative and use other flavors if you feel like it. You can use onion powder instead of scallion, but you might have to add a little extra liquid (water).

I prefer baked sweet potato because there is a little more flavor in it, but any cooking method would work, even a canned sweet potato. However, as always, when you make substitutions, you might need to adjust liquid or dry ingredients slightly. A canned sweet potato tends to be more watery than a home-baked sweet potato.

This is the complete list of ingredients:

• 1 scallion
• 4 tablespoons extra virgin olive oil
• 3 tablespoons water
• 3 tablespoons baked or boiled sweet potato
• 1 teaspoon salt
• 2/3 cup sourdough discard
• 2 tablespoons psyllium husk flakes
• 1 teaspoon caraway seeds
• 4 tablespoons cassava flour

How to make gluten-free sourdough crackers

The method is super simple. Just make sure you roll out the dough super thin, so you get the crispiness. When baking, don’t lose your patience if they don’t get crispy in 15 minutes. They might be a bit thicker than mine, or maybe your oven is slightly different. Wait patiently for a few more minutes, checking on them so they don’t burn.

If, after 17-20 minutes, they don’t get crispy, try to separate them, put them back in the oven for a few more minutes, then turn the heat off and let them rest in the oven with the door semi-open. They will get crispy eventually.

I’ve had quite a few people testing this recipe before posting it here, and even though they didn’t have any pictures of the process, they were successful.

• Preheat the oven to 350F / 180C.
• Blend the scallion, olive oil, water, sweet potato and salt until creamy.
• Transfer the blender content to a mixing bowl and add the sourdough discard, psyllium husk, and caraway seeds and combine with a spatula.
• Gradually add the cassava flour and combine (use your hands when is getting solid). Gently knead and portion into two equal parts, which you will shape into balls.
• Place a piece of parchment paper on a working surface, place the dough on top, and shape it into a rectangle with your hands. Add another piece of parchment paper on top and roll out with a rolling pin to about 1/12 inch or 2mm thickness.
• Gently peel the top paper off and slide the bottom paper with the crackers onto a baking sheet.
• Portion into small rectangles or squares with a pizza cutter or knife and prick the crackers with a fork. Optionally, sprinkle with sea salt flakes.
• Bake for about 15-20 minutes, keeping an eye on them starting at 15 minutes. The thinner parts on the edges might get done faster. If, after 20 minutes, they are not crispy, turn the oven heat off, and let the door semi-open with the crackers inside for about 10 minutes. Once this step is done, put the heat back on to prepare for the second batch. Alternatively, if you know your oven well and have done this before, use two baking sheets and bake them at the same time, swapping the two trays after 10 minutes to make sure they cook evenly. It might take a little longer if you use two trays.
• If you are baking one batch at a time, prepare the second batch while the first one cooks and repeat.

How to store and serve sourdough crackers

They never last in my house for more than three days (because we eat them), but I’ve kept them on the counter, at room temperature, in a stasher bag or a glass container, and they remained crispy the entire time.

They are perfect with your breakfast, with avocado and eggs, and I love to eat them with our beef liver pate with fresh herbs, and chicken liver pate.

Use them for dipping into any type of hummus, dip, or guacamole.

They are also the perfect snack. Add a little bit of nut butter for extra yumminess.

I’d love to hear from you if you make these crispy sourdough crackers.

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Print Recipe

Onion and Caraway Sourdough Crackers (Gluten-Free)

(2 votes, average: 5.00 out of 5)

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By Claudia Curici – Serves: 12

Prep Time: 40 minutes – Cooking Time: 40 minutes

Looking for ways to put to good use your gluten-free sourdough discard? These thin, crispy, and flavourful onion and caraway sourdough crackers are easy to make and will satisfy your crunch and salt cravings. While I made them with my teff, millet, and sorghum starter discard, they will work with any gluten-free discard.

Ingredients

• 1 scallion
• 4 tablespoons extra virgin olive oil
• 3 tablespoons water
• 3 tablespoons baked or boiled sweet potato
• 1 teaspoon salt
• 2/3 cup sourdough discard
• 2 tablespoons psyllium husk flakes
• 1 teaspoon caraway seeds
• 4 tablespoons cassava flour

Instructions

1

Preheat the oven to 350F / 180C.

2

Blend the scallion, olive oil, water, sweet potato and salt until creamy.

3

Transfer the blender content to a mixing bowl and add the sourdough discard, psyllium husk, and caraway seeds and combine with a spatula.

4

Gradually add the cassava flour and combine (use your hands when is getting solid). Gently knead and portion into two equal parts, which you will shape into balls.

5

Place a piece of parchment paper on a working surface, place the dough on top, and shape it into a rectangle with your hands. Add another piece of parchment paper on top and roll out with a rolling pin to about 1/12 inch or 2mm thickness.

6

Gently peel the top paper off and slide the bottom paper with the crackers onto a baking sheet.

7

Portion into small rectangles or squares with a pizza cutter or knife and prick the crackers with a fork. Optionally, sprinkle with sea salt flakes.

8

Bake for about 15-20 minutes, keeping an eye on them starting at 15 minutes. The thinner parts on the edges might get done faster. If, after 20 minutes, they are not crispy, turn the oven heat off, and let the door semi-open with the crackers inside for about 10 minutes. Once this step is done, put the heat back on to prepare for the second batch. Alternatively, if you know your oven well and have done this before, use two baking sheets and bake them at the same time, swapping the two trays after 10 minutes to make sure they cook evenly. It might take a little longer if you use two trays.

9

If you are baking one batch at a time, prepare the second batch while the first one cooks and repeat.

10

Store these crackers at room temperature in a glass container with a lid. They will stay crispy.