I am still working through some of My 19 For COVID-19. My best accomplishment has been the completion of a gluten-free sourdough starter.  I am trying to muddle my way through keeping it alive and feeding it.  It feels very wasteful discarding part of it even now that it spends most of it’s time in the fridge.

Yesterday was my day to feed my starter.  So I was determined to actually use the discard.  I came across a super easy recipe for discard crackers.  Crackers are so elusive in the gluten-free diet.  I have not found many that are edible let alone enjoyable.

I love these and have plans to spice them differently and add some mix-ins to liven them up.  But this basic recipe is very tasty

Gluten-Free Sourdough Discard Crackers

• Servings: 4+
• Time: 1 hour
• Difficulty: easy
• Print

Gluten-Free Sourdough Discard Crackers, Cygnet Organizing LLC

Ingredients

• Gluten-Free Sourdough starter discard, around 1/2 cup/200 grams
• 2 tablespoons melted butter
• 2 teaspoons herbs of choice

 

Directions

1. Preheat oven to 325 degrees.
2. Melt butter and allow to come to room temperature
3. Add 200 grams of gluten-free sourdough starter to bowl
4. Add two teaspoons of herbs of your choice.  I like to add an Italian Herb mix and some salt.
5. Stir until well combined
6. Line a baking sheet with parchment
7. Spread the mixture in a thin layer on the parchment
8. Cook for 50 minutes until crisp
9. Let cool and break apart into snack size pieces

Enjoy!

These can be kept for a few days in an airtight container.