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Recipe: Whole Grain Gluten-free Sourdough Crackers

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These crackers combine the gluten-free goodness with the crispy crunch of a buttery cracker. Serve with your favorite dips, as a bed for good cheese, or alongside a fresh bowl of soup.

20 minutes

180 minutes



Gluten-Free Sourdough Starter

Sourdough Gluten-Free Sourdough Starter

Gluten-Free Sourdough Starter


Not eating gluten? No problem! With the help of our gluten free sourdough starter culture, you can make tangy, fluffy sourdough bread that’s gluten-free.

The GF sourdough starter is an heirloom culture, meaning you'll make endless bread dough all from one starter! Just add water and gluten-free flour.  

Sourdough is perfect for beginners, and this gluten free sourdough bread starter is a very forgiving culture and one of the easiest to work with!

Grey Celtic Sea Salt

Cheese, Vegetables Grey Celtic Sea Salt

Grey Celtic Sea Salt


Celtic sea salt is a mineral-rich salt that takes fermentation to the next level. It is our favorite for fermenting vegetables and an alternative to ordinary table salt in the cultured kitchen.


  • 3/4 cup millet flour
  • 1/2 cup sorghum flour
  • 1 Tbsp. honey
  • 3/4 tsp. sea salt
  • 1/2 tsp. baking powder
  • 4 Tbsp. cold butter or lard
  • 1/2 cup brown rice sourdough starter
  • 2 tablespoons water
  • Additional sea salt for sprinkling


  1. In a medium mixing bowl, whisk together flours, salt, and baking powder. Cut in butter or lard starting with a pastry cutter, then switching to your fingers. The dough should look like a coarse meal once all of the butter is cut in.
  2. Stir in sourdough starter, water, and honey, mixing with a wooden spoon or your hands until the dough comes together. Knead a few times to make a cohesive dough, adding water a tiny bit at a time if needed to bring it together.
  3. Cover dough bowl and allow to sour for 4 to 18 hours, depending on preference. The shorter time will produce a faint sourdough taste while the longer time will ferment the grains further and produce a more pronounced sourdough flavor.
  4. When ready to bake, preheat oven to 400°F. Line a large baking sheet with a sheet of parchment paper. Press dough onto the lined pan to create a rectangle, and lightly dust with additional sorghum or millet flour. Top dough with another sheet of parchment paper and roll the dough out until it almost covers the entire sheet, or until the dough is very thin.
  5. Peel away top piece of parchment paper.
  6. Cut dough into 1-inch squares with a sharp knife or pizza cutter. Score the dough all over with a fork and sprinkle the top of the crackers lightly with sea salt.
  7. Bake in preheated oven for approximately 15 minutes or until golden brown. Allow to cool before serving.