Gluten-Free Lemon Rosemary Sourdough Discard Crackers

This tangy gluten-free lemon rosemary sourdough discard crackers recipe is an easy way to use up some excess sourdough discard. And the best part is the tasty lemony crunch with a hint of savory rosemary!

Be sure to check out these rosemary raisin sourdough discard crackers and these sourdough discard rhubarb cupcakes too!

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I love creating gluten-free recipes! Ever since I began my gluten-free sourdough journey, I have also been experimenting with sourdough discard recipes.

And I’m happy to share that this celiac-friendly Lemon Rosemary Sourdough Discard Cracker recipe turned out yummy!

There is a subtle tanginess from the lemon zest, a savory hint from the fresh rosemary, and a crisp texture from the cracker base. These homemade crackers have a harmonious blend of flavors that can be enjoyed as a snack on their own or paired with cheeses and spreads.

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Supplies

• Mixing bowls – I use glass mixing bowls like these for all of my baking so I can make sure all the dry ingredients are mixed in.
• Baking sheet or cookie sheet
• Parchment paper for lining the baking sheets and rolling out the dough on the cupboard
• Digital scale – essential for measuring ingredients in gluten-free baking
• Pizza cutter
• Rolling pin
• Airtight container or zip lock bags for storage

Lemon Rosemary Sourdough Discard Cracker (Gluten-Free)

When I was looking for unique flavor combinations that might work for homemade sourdough crackers, I found artisanal brands that could be used for snacking or on charcuterie boards. But I couldn’t find many celiac-friendly brands.

So, I decided to create some cracker recipes using discarded sourdough starter. I had plenty on hand and am always trying to figure out excess sourdough starter recipes.

These crackers are simple to make and provide a satisfying snack especially if you are entertaining!

I used brown rice flour with the sourdough starter discard in this recipe. You can easily substitute one of these other gluten-free flours and have them work as well.

The flavor profile of this cracker dough is subtle. A combination of zesty citrus and earthy herb flavors blend perfectly with the slight tanginess from the sourdough!

They are crispy and crunchy with a satisfying tasty bite! The prominent taste of lemon provides a bright and tangy profile, adding a refreshing and citrusy kick to the cracker.

Since this cracker uses gluten-free sourdough discard as an ingredient, it is an easy way to add flavor. Plus, it eliminates food waste!

Ingredients

• sourdough discard (gluten-free)
• flour (gluten-free)
• oil (canola oil or olive oil)
• lemon rind and lemon juice
• rosemary – I used fresh rosemary for this recipe but you could use crushed dried rosemary or powdered rosemary too.
• salt – I used regular salt but you could also use flaky sea salt

Making these homemade lemon rosemary sourdough discard crackers from a gluten-free sourdough starter with other gluten-free ingredients can give you peace of mind when it comes to exposure to potential allergens.

How to make rosemary raisin sourdough discard crackers:

1. Preheat oven to 350 F (175 C) and line a sheet pan with parchment paper.

2. Mix all ingredients in a medium bowl until dough forms. If it is too sticky, add a bit more flour until the dough is workable.

3. Place a piece of parchment paper on the counter and sprinkle with flour.

4. Roll out dough on a floured surface then use a pizza cutter or knife to cut into desired shapes.

5. Sprinkle salt on top of the dough and slightly press it in with your fingers.

6. Transfer the crackers to the parchment-lined baking sheet using a spatula or flipper.

7. Bake for 15 minutes or until golden brown and crisp.

8. Let them cool and enjoy!

This gluten-free sourdough cracker recipe makes about 50 crackers (about 1″ wide and 1″ long). Serve on a charcuterie board, with hummus, or with your favorite dips!

Discover how to turn your gluten-free sourdough discard into delicious recipes with our latest post. Unlock creative and tasty ways to make the most of your sourdough journey!

Tips & Tricks

• If you can’t make the crackers immediately, cover the bowl with plastic wrap and store it in the refrigerator. When ready to use, let it sit at room temperature for 30 minutes.
• Rolling the dough thin is key to crispy crackers! If they are too thick they will be slightly chewy.
• These discard crackers are great with gluten-free sourdough and gluten-free flour, but regular sourdough discard and flour could be used instead if allergens are not an issue.
• Don’t overbake the crackers! If you’re not sure if the discard crackers are done. Take them out and let them sit on the cookie sheet for 5 minutes to continue cooking. Then try one. If they are still doughy, put the baking sheet back in the oven for a few minutes.

Variations

• Substitute 1 tsp dried rosemary for the fresh rosemary.
• Try adding other fresh herbs instead of rosemary
• Sprinkle with poppy seeds or sesame seeds and slightly press them into the dough
• Add a bit of nutritional yeast or asiago cheese to the recipe for a nutty flavor

The harmonious blend of citrusy, herby, and savory notes in these gluten-free sourdough crackers will have you making them all of the time!

I like to store them in an airtight container or ziplock bag.

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