Gluten-Free Rosemary Raisin Sourdough Discard Crackers Recipe

This crispy gluten-free Rosemary Raisin Sourdough Discard Crackers recipe is an easy way to use up some excess sourdough discard. And the best part is the delicious crunch full of savory and slightly sweet taste!

Be sure to check out these gluten-free sourdough discard recipes too!

Too busy to make this right away? Save it for later! Pin this post to your favorite board on Pinterest so it’s there when you need it!

I love adapting our favorite family recipes to be gluten-free! 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 Rosemary Raisin Sourdough Discard Cracker gluten-free recipe turned out yummy!

There is a subtle sweetness from the raisins, a savory profile from the rosemary, and a crisp texture from the cracker base. The sourdough discard cracker has a delicious blend of flavors that can be enjoyed as a snack or paired with cheeses and spreads.

This post contains affiliate links.

Supplies

• Mixing bowls – I use glass mixing bowls like these for all of my GF baking so I can make sure all the dry ingredients are mixed in.
• Baking sheets
• Parchment paper is a necessity in gluten-free baking for lining the baking sheets and rolling out the dough
• Kitchen scale – essential for measuring ingredients in gluten-free baking
• Spatula or flipper
• Airtight container or zip lock bags for storage

Rosemary Raisin Sourdough Discard Cracker (Gluten-Free)

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

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

These crackers are easy to make and provide a satisfying snack. Especially when you are entertaining!

I used brown rice flour in this recipe but you can easily substitute one of these other gluten-free flours and have them work as well.

The flavor profile of these sourdough crackers is subtle. A hint of rosemary with a slight sweetness from the raisins and tanginess from the sourdough provides a tasty combination!

Gluten-free crackers can be crumbly and chalky and lack flavor. But these sourdough discard crackers are crispy and crunchy with a satisfying tasty bite!

Since this cracker uses gluten-free sourdough discard as an ingredient, it’s a simple way to add flavor and moisture to the cracker. Plus, it saves throwing it away!

Ingredients

• sourdough discard (gluten-free)
• flour (gluten-free)
• oil
• raisins, chopped fine
• rosemary – I used crushed dried rosemary in this recipe but fresh or powdered rosemary will work too.
• salt

Making these homemade Rosemary Raisin Sourdough Discard Crackers from a gluten-free sourdough starter can give you peace of mind when it comes to exposure to potential allergens as you can control what you put into them.

How to make rosemary raisin sourdough discard crackers:

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

2. Mix all ingredients in a bowl until a 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 GF flour.

4. Roll out dough on a floured surface as thin as possible.

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

6. Use a pizza cutter or knife to cut into desired shapes.

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

8. Bake for 15 minutes or until golden brown and crispy.

9. Let them cool and enjoy!

This gluten-free sourdough cracker recipe makes about 50 crackers (1″ wide and 3″ long).

Tips & Tricks

• Rolling the dough thin is key to a crispy cracker! If the discard crackers are too thick they will be slightly chewy.
• Fresh rosemary can be substituted for dried crushed rosemary but you may have to increase the amount to get the same herbaceous flavor.
• These discard crackers are great made with gluten-free sourdough and gluten-free flour, but regular sourdough discard and flour can be used 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 of the oven and let them sit on the cookie sheet for 5 minutes. Then try one. If it is still doughy, put the baking sheet back in the oven for a few minutes.

Everyone loves the sweet and savory combination of flavors in this gluten-free sourdough discard cracker. They don’t last long at our house!

I like to store them in a ziplock bag.