Gluten-Free Sourdough Discard Crackers
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy gluten-free sourdough crackers made with sourdough discard. Vegan and crunchy, they come in multiple flavor options including everything bagel, za'atar, and dukkah. Great alone or for dipping.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
160, 160 crackers- 1 cup (120g) gluten-free whole grain flour (I like doing a combination of two, like oat, sorghum, brown rice, or millet)
- 2 to 4 tablespoons nutritional yeast
- 1½ tablespoons (8g) whole psyllium husk
- ½ teaspoon sea salt
- ¼ cup (50g) refined coconut oil (you can also use olive or avocado oil but coconut gives the flakiest texture)
- ½ cup (4 oz.) lukewarm or room temperature water
- 1 cup (250g) gluten-free sourdough starter discard
- 2 tablespoons everything bagel seasoning
- 2 tablespoons poppy amd/or sesame seeds
- 1½ teaspoons zaatar
- 2 tablespoons dukkah
- 2 teaspoons dried herbs of choice (rosemary, thyme, basil, dill all work well)
- ¼ cup fresh herbs of choice
- 2 tablespoons fresh edible flower petals
- ¼ cup vegan or regular cheese
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 1445mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 419mg
- Calcium
- 271mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1445MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.