Homemade gluten free garlic & herb crackers recipe using sourdough. These recipe is a great healthy way to use up extra sourdough starter!
When my husband first tried these crackers he assumed they were store bought. “You made these?!” were his words after I shared that they were homemade. I know that could be taken either way, but he meant it as a compliment. Plus, I’m fairly confident in my skills in the kitchen so no offense was taken.
Most gluten free crackers available are either filled with crappy ingredients, don’t taste great, or they’re just expensive. I so often see people following a gluten free diet out of thinking it’s the healthier option, however most packaged gluten free products end up being worse off than their gluten filled counterparts. It takes a lot more ingredients to make gluten free foods taste and act like gluten containing varieties.
I don’t typically buy gluten free crackers often because a box of our beloved Mary’s crackers run at about $9 a box. That is a lot of money for a box of crackers that honestly don’t go that far! This recipe is beyond simple, and well worth the little effort they do take. Your family, your body, and your wallet will thank you for these!
What You Need To Make These Crackers
To make homemade sourdough crackers you need just a few simple ingredients. In my recipe I use a mix of white rice flour, brown rice flour, psyllium husk, melted butter, water, dried herbs, salt, and of course, gluten free sourdough starter.
Can I Make Substitutions
I have not tried making this recipe with substitutions, so I can’t guarantee results, however below are some substitutions I would feel confident making in this recipe.
- Oat flour should work in place of brown rice flour, and I even feel confident it could work in place of both rice flours.
- Psyllium husk helps to bind the dough and give it a bit of a stretch as the gluten in traditional flour would. You could use ground flax seeds or chia seeds in its place. While the dough may be slightly more crumbly, it should work just fine.
- Coconut oil would work perfectly in place of butter if you would like a dairy free option.
- Any dried herbs can be used in place of the dried parsley.
- Gluten free sourdough starter is needed, you can either make your own or purchase one!
How To Make Gluten Free Sourdough Crackers
This recipe is beyond simple, and you can choose whether you prefer to have these long fermented, or not.
Add white rice flour, brown rice flour, herbs, ground psyllium husk, salt, water, melted butter, and sourdough starter to a large bowl.
Mix all ingredients together well.
Cover with a dish towel and leave on the counter for up to 12 hours to long ferment. Alternatively, skip this step, and preheat the oven to 325.
Line two large baking sheets with parchment paper. Divide the dough in half, then roll out the dough on each sheet as thin as possible.
Cut across the dough in rows, vertically and then horizontally, with a knife or pizza cutter. 1 inch by 1 inch pieces is perfect.Using a fork, pierce each cracker in the middle.
Bake for 35-40 minutes, then allow to cool fully before serving. Store in an airtight container in the pantry for up to 7 days.
Gluten Free Garlic & Herb Sourdough Crackers Recipe
Homemade, gluten free garlic and herb sourdough crackers are the perfect way to use up extra sourdough starter. Long fermented, or quick to make, your choice. Customize with herbs and seasonings as you like.
Ingredients
- 1/2 cup white rice flour
- 1/2 cup brown rice flour
- 2 tsp ground psyllium husk
- 2 tbsp dried parsley
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp sea salt
- 1/4 cup butter, melted
- 1/2 cup filtered water
- 1 cup sourdough starter, fed or unfed
Instructions
- Add white rice flour, brown rice flour, herbs, psyllium husk, salt, water, melted butter, and sourdough starter to a large bowl. Mix together well.
- Cover with a dish towel and leave on the counter for up to 12 hours to long ferment. Alternatively, skip this step, and preheat the oven to 325.
- Line two large baking sheets with parchment paper. Divide the dough in half, then roll out the dough on each sheet as thin as possible.
- Cut across the dough in rows, vertically and then horizontally, with a knife or pizza cutter. 1 inch by 1 inch pieces is perfect.
- Using a fork, pierce each cracker in the middle.
- Bake for 40 minutes, then allow to cool fully before serving.
- Store in an airtight container in the pantry for up to 7 days.
Pin It For Later
