Sourdough Graham Crackers

Name: Sourdough Graham Crackers
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 8 servings
Ingredients: 205 g Gluten Free Flour One to One; 140 g Sourdough Discard; 35 g Brown Rice Flour; 40 g Maple Sugar; 60 g Water; 20 g Honey; 3 g Salt; 4 tbsp Butter; 3 g Baking Soda; 3 g Cinnamon

These Gluten-Free Sourdough Graham Crackers are crisp, lightly sweet, and packed with rich, honey-kissed flavor in every bite. The sourdough adds a subtle depth and warmth that makes them taste even more nostalgic and homemade than the classic version. They’re perfect for snacking, s’mores, pie crusts, or layering into desserts. Crunchy, cozy, and endlessly versatile, they’re the kind of staple you’ll want to keep on hand at all times.

Prep

Cook

25m

Total

30m

Sourdough Graham Crackers

These Gluten-Free Sourdough Graham Crackers are crisp, lightly sweet, and packed with rich, honey-kissed flavor in every bite. The sourdough adds a subtle depth and warmth that makes them taste even more nostalgic and homemade than the classic version. They’re perfect for snacking, s’mores, pie crusts, or layering into desserts. Crunchy, cozy, and endlessly versatile, they’re the kind of staple you’ll want to keep on hand at all times.

Prep

Cook

25m

Total

30m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Preheat oven to 350°F. In a stand mixer, mix the dry ingredients together and then add in the wet until well combined. The dough will be sticky.

For

205

Gluten Free Flour One to One, 1 1/4 cups

140

Sourdough Discard, 1/2 cup

Brown Rice Flour, 1/4 cup

Per Serving

Calories

97kcal

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Xanthan Gum Free,

Sourdough Discard,

Sourdough,

Snacks,

Refined Sugar Free Snacks,

Gluten Free,

Ingredients,

GF/Egg Free Snacks,

Egg Free,

Dairy Free Modification,

Pro Tier,

Volume 3 - GF Sourdough

Comments

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Megan B

3 months ago

Have you tried subbing anything for the brown rice flour in these? Im sensitive to it currently. Any ideas what I should try?

Jennifer R

3 months ago

It can easily be subbed for white rice flour, but if you’re avoiding rice completely, you can use finely milled sorghum flour, oat flour or almond flour - the hydration is different for each flour so read your dough texture and make sure it is hydrated enough. Your dough should squeeze together in your hands and not be crumbly/fall apart (making it easy to roll)!

Megan B

3 months ago

Thank you!! Cant wait to try them!