Bakerita · by Bakerita | Rachel Conners★ 4.6 (8)
Gluten-Free Cinnamon Sugar Sourdough Discard Crackers
NUTRITION · PER SERVING45M COOK
CAL 25%·PRO 14%
CARBS 67G54% OF CAL
7G FIBER16G ADDED2G INTRINSIC42G OTHER18G TOTAL SUGAR
FAT 23G42% OF CAL
16G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy gluten-free crackers made from sourdough discard and oat flour with cinnamon sugar topping. A way to use starter and avoid waste while enjoying a snacky crackling treat.
componentbaked good🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Bakerita →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- ⅔ cup (64g) gluten-free oat flour (see Notes)
- ½ cup (60g) brown rice flour
- ¼ cup (40g) coconut sugar
- 1½ tablespoons (8g) psyllium husk
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 cup (250g) gluten-free sourdough starter
- ½ cup (113g/4 oz) room-temperature filtered water
- ¼ cup (50g) softened coconut oil (use refined for no coconut flavor)
- Melted coconut oil
- Coconut sugar
- Cinnamon
- Sea salt
At a glance
PER SERVING · TIME 45M
CAL 25%·PRO 14%
CARBS 67G54% OF CAL
7G FIBER16G ADDED2G INTRINSIC42G OTHER18G TOTAL SUGAR
FAT 23G42% OF CAL
16G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 634mg
- Total sugar
- 18g
- Added sugar
- 16g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 201mg
- Calcium
- 50mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 634MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.