Gluten Free Sourdough Cheese Crackers are the ultimate savory snack! Made with gluten free sourdough discard and real cheese, they’re easy to make, perfectly crunchy, and packed with flavor. Ideal for cheese boards, dips, or snacking on their own. Consider yourself warned – these homemade gluten free crackers are seriously addictive!
Recipe Ingredient Notes
Gluten Free Sourdough Discard: Sourdough discard is the portion of a gluten free sourdough starter that is removed and typically discarded during feeding. Instead of wasting it, you can use unfed sourdough discard in this recipe for Sourdough Cheese Crackers. This recipe is designed for a 50:50 gluten-free sourdough starter, meaning it’s made with equal parts flour (like brown rice) and water. The Sourdough Discard in this cracker recipe is for flavor so it’s okay if it’s a few days old.
Gluten Free Flour: I have tested these gluten free crackers with King Arthur Measure for Measure, Bob’s Red Mill 1-1, and my Cup4Cup Copycat Recipe. While all 3 blends worked great in this recipe, I felt the dough made with Cup4Cup was a bit gummy because of the high starch content. Also, the finished crackers seemed a bit more on the chewier side. All flour blends contain xanthan gum. If your blend does not, please add about ⅛ of a teaspoon of xanthan gum.
Cheese: This recipe works with almost any hard cheese, such as sharp cheddar cheese, manchego, or gruyère. Avoid pre-shredded cheese since it is often coated with anti-caking agents.
Spices: I love adding some garlic powder and smoked paprika to my gluten free sourdough cheese crackers. Feel free to play with the spices though. If you like a little heat, a pinch of cayenne will give them a nice kick.
Tools needed to make Sourdough Cheese Crackers
To successfully make this gluten free sourdough cheese crackers you will need a few kitchen tools you most likely already have in your kitchen.
- Rolling Pin: For rolling out the cracker dough you will need a rolling pin. If you are in a pinch, a clean bottle may work as well.
- Cutting the crackers: To cut the cookies I use a Pastry/Pasta Wheel cutter but a sharp knife will work just as well.
- Fine Cheese Grater: The finer the cheese is shredded, the better it will incorporate into the dough, ensuring a crisp and flavorful gluten-free cheese cracker. I use a Fine Cheese Grater for this.
You will also need a large mixing bowl, a flexible spatula, two sheet trays, and a few pieces of parchment paper.
Gluten Free Sourdough Cheese Cracker Dough
You can use either fed or unfed gluten free sourdough discard for this recipe. If your discard has been stored in the fridge, let it sit at room temperature for 10–15 minutes before using. To make this recipe, you’ll need a large mixing bowl and a flexible spatula for easy mixing.
- In a microwave-safe bowl, melt the unsalted butter carefully, then set it aside to cool for a few minutes. Letting it cool is important – otherwise, it may melt the cheese.
- While the butter cools, finely grate the cheese and set it aside.
- In a small bowl, whisk together the gluten free flour, baking soda, kosher salt, and spices, then set aside.
- Once the butter has cooled slightly, add it to a large mixing bowl along with the gluten free sourdough discard and grated cheese. Use a flexible spatula to mix until well combined.
- Next, add the dry ingredients to the wet mixture and stir as much as possible. The dough will look crumbly at this stage – this is normal!
- Transfer the dough to a clean countertop and knead it briefly until it comes together into a smooth, clay-like dough. It should not require additional liquid.
- Flatten the dough, wrap it tightly in plastic wrap, and refrigerate until chilled – at least 20 minutes. Keep in mind if you chill the dough for an extended period you may need for it to sit at room temperature for 15-30 minutes so it will be soft enough to roll out.
Rolling & Cutting Gluten Free Cracker Dough
The dough for Gluten Free Sourdough Cheese Crackers is on the softer side. Make sure to lightly flour the parchment paper and the dough before rolling it out.
If you are looking for crips, crunchy crackers, make sure to roll them out closer to 1/16th of an inch. Just keep in mind thin crackers will bake faster!
- Line two baking trays with parchment paper. The number of trays needed depends on the size of your crackers (I got about 80 crackers and divided them between two sheet trays)
- Divide the cracker dough in half, as rolling out smaller portions makes it easier to achieve an even thickness. Lightly dust a sheet of parchment paper with gluten-free flour, and sprinkle a little on the dough to prevent sticking.
- Roll the dough out to about ⅛–1/16 inch (2–4 mm) thick. If possible, aim for a rectangular shape.
- Using a ruler as a guide, cut the dough into even squares with a pastry or pasta wheel. A sharp chef knifes works just as well. My crackers are about 1.25 x 1.25 inches, but you can cut them to any size – just keep in mind that smaller crackers bake faster while larger ones take longer.
- Transfer the unbaked crackers to a parchment-lined baking sheet, leaving about ¼ inch of space between them to ensure even baking.
- Gather any dough scraps and set them aside. Once the main batch is cut, roll out the scraps and repeat the process.
- Once all the sourdough cheese cracker dough has been cut, use the back of a skewer and dock each cracker in the middle. You can also use a fork.
- Place the baking sheets in the fridge while preheating the oven to 350°F. Chilling helps the crackers maintain their shape during baking.
Baking Instructions
I bake both trays of gluten free sourdough cheese crackers at the same time. If your oven heats from the bottom, like most American ovens, place the racks in the upper half to prevent excessive browning. Rotate the trays halfway through baking for even results. If preferred, you can bake them one tray at a time.
Pro Tip: If you know your oven bakes VERY uneven, make sure to keep an eye on your crackers so they bake evenly!
- Once the oven is fully preheated to 350°F (175°C), take the baking sheets out of the fridge. If desired, sprinkle the crackers with flaky sea salt before placing them in the oven.
- Bake for 8 minutes, then swap the trays (move the top tray to the bottom and vice versa) and rotate each 180°. This ensures even browning.
- Continue baking for another 7–8 minutes, until the crackers are golden brown and dry to the touch. Keep in mind, they will crisp up further as they cool.
- Turn off the oven and let the crackers sit inside with the door closed for 15 minutes. This allows them to continue drying out, resulting in an extra crispy texture.
- After about 15 minutes, remove the crackers from the oven and transfer them to a cooling rack and allow for them to cool completely. The crackers will crispen up as they cool.
If you bake the crackers one tray at a time, bake the first tray for 15 minutes (still rotate it 180° halfway through). Then remove it from the oven while you bake the second tray. Once both trays have been baked, pop the first tray back in the oven and allow it to sit in the turned off oven along with the second tray.
How to serve Gluten Free Sourdough Cheese Crackers
Gluten Free Sourdough Cheese Crackers are irresistibly delicious and, let’s be honest, quite addictive! Here are some tasty ways to serve them:
- Cheese and Charcuterie Board: Arrange the crackers alongside a variety of cheeses, cured meats, olives, and pickles for a classic, savory spread. Perfect for entertaining or snacking!
- Dips and Spreads: Pair the crackers with an assortment of dips and spreads like hummus, tzatziki, or your favorite dip for a flavorful snack or appetizer.
- Soup or Salad Accompaniment: Add a delightful crunch to your meal by serving these crackers with a comforting bowl of soup or a fresh, vibrant salad. Sourdough discard crackers the perfect sidekick to any dish!
Storage & Freezing
Store leftover gluten free sourdough cheese crackers in an airtight container or a large Ziplock bag at room temperature for up to 5 days. Avoid freezing the crackers, as it can affect their crispiness. If you live in a humid climate or make the crackers on a hot, humid day, they may lose their crispness more quickly. For best results, store them in a cool, dry place to maintain their crunch!
While I haven’t tested freezing fully baked crackers, I have successfully frozen unbaked crackers after rolling out and cutting the dough. To freeze, place the sheet pan in the freezer until the crackers are fully frozen. Once solid, transfer them to an airtight container, layering with parchment paper to prevent sticking.
Frozen unbaked crackers can be stored for up to 2 months. When ready to bake, bake straight from frozen, adding a few extra minutes to the baking time for best results.
Gluten Free Sourdough Cheese Cracker Dough
Gluten Free Sourdough Cheese Crackers are the ultimate savory snack! Made with gluten free sourdough discard and real cheese, they’re easy to make, perfectly crunchy, and packed with flavor. Ideal for cheese boards, dips, or snacking on their own. Consider yourself warned – these homemade gluten free crackers are seriously addictive!
Ingredients
- 50 grams unsalted butter
- 60 grams sharp cheddar, finely grated
- 140 grams gluten free sourdough discard (fed or unfed)
- 70 grams gluten free flour (containing xanthan gum)
- ⅛ teaspoon baking soda
- ¼ teaspoon garlic powder
- ⅛ – ¼ teaspoon smoked paprika
- ¼ – ½ teaspoon kosher salt (See Note)
- Flaky Sea Salt (optional)
Gluten Free Sourdough Cheese Cracker Dough
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- In a microwave-safe bowl, melt the butter and let it cool for a few minutes to prevent melting the cheese.
- While the butter cools, finely grate the cheese and set it aside.
- In a small bowl, whisk together the gluten-free flour, baking soda, kosher salt, and spices.
- In a large mixing bowl, combine the cooled butter, gluten free sourdough discard, and grated cheese. Mix with a flexible spatula until well combined.
- Add the dry ingredients to the wet mixture and stir until it looks crumbly – this is normal!
- Transfer the dough to a clean countertop and knead briefly until it forms a smooth, clay-like dough. No extra liquid should be needed.
- Flatten the dough, wrap it tightly in plastic wrap, and refrigerate for at least 20 minutes. If chilled for longer, let it sit at room temperature for 15–30 minutes before rolling out.
Rolling & Cutting Gluten Free Cracker Dough
For crispy, crunchy crackers, roll the dough as thin as 1/16 inch (2 mm) – but keep in mind, thinner crackers bake faster!
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- Line two baking trays with parchment paper. The number of trays needed depends on cracker size (this recipe makes about 80 crackers, divided between two trays).
- Divide the dough in half for easier rolling.
- Lightly dust parchment paper and dough with gluten free flour to prevent sticking.
- Roll the dough to ⅛–1/16 inch (2–4 mm) thick, aiming for a rectangular shape if possible.
- Using a ruler as a guide, cut the dough into even squares with a pastry wheel, pasta cutter, or sharp knife. My crackers are 1.25 x 1.25 inches, but you can cut them to any size – just remember that smaller crackers bake faster while larger ones need more time.
- Transfer the unbaked crackers to a parchment-lined baking sheet, leaving about ¼ inch of space between them.
- Gather any dough scraps, reroll, and repeat the process until all dough is used.
- Dock each cracker in the middle using the back of a skewer or a fork to prevent puffing.
- Chill the crackers on the baking sheets while preheating the oven to 350°F. Chilling helps them hold their shape during baking.
Baking Instructions
I bake both trays of gluten free sourdough cheese crackers at the same time. If your oven heats from the bottom, like most American ovens, place the racks in the upper half to prevent excessive browning. Rotate the trays halfway through baking for even results. If preferred, you can bake them one tray at a time.
-
- Preheat the oven to 350°F (175°C)
- If desired, sprinkle flaky sea salt on the crackers before placing them in the oven.
- Bake the crackers for 8 minutes, then swap the trays (top to bottom) and rotate each tray 180° for even browning.
- Continue baking for another 7–8 minutes until the crackers are golden brown and dry to the touch. They will crisp up further as they cool.
- Turn off the oven and leave the crackers in for an additional 15 minutes to continue drying and crisping.
- Once cooled, transfer the crackers to a cooling rack and let them cool completely.
Pro Tip: If your oven bakes unevenly, keep an eye on the crackers and rotate trays to ensure even baking!
If you bake the crackers one tray at a time, bake the first tray for 15 minutes (still rotate it 180° halfway through). Then remove it from the oven while you bake the second tray. Once both trays have been baked, pop the first tray back in the oven and allow it to sit in the turned off oven along with the second tray.
Notes
Gluten Free Sourdough Discard: this recipe has not tested without the discard
Cheese: This recipe works with almost any hard cheese, such as sharp cheddar cheese, manchego, or gruyère. Avoid pre-shredded cheese since it is often coated with anti-caking agents.
Spices & Salt: I love adding some garlic powder and smoked paprika to my gluten free sourdough cheese crackers. Feel free to play with the spices though. If you like a little heat, a pinch of cayenne will give them a nice kick. If you are senstitive to salt, please only use ¼ teaspoon.
