Ingredients
Scale
- 1 cup gluten-free sourdough discard
- 1 cup gluten-free flour (1:1 blend recommended)
- 2 tablespoons olive oil or avocado oil
- 1 teaspoon salt
- Optional: herbs, seeds, garlic powder, chili flakes
Instructions
- Mix the gluten-free sourdough discard, oil, salt, and gluten-free flour in a bowl until combined.
- Dump the mixture onto parchment paper and roll it out thinly.
- Score the rolled-out dough into cracker shapes and sprinkle with salt.
- Bake at 350°F (175°C) for about 20 minutes, or until golden brown.
- Let cool before serving.
Notes
Store in an airtight container for several days. These crackers pair well with cheese, soup, or hummus.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 2 crackers
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg