Garlic & Herb Sourdough Crackers | gluten-free, egg-free, sugar-free, with dairy-free option |

When my family first went gluten-free, crackers were a hard thing for me to do without. My mother had done a good job convincing me that chips weren’t a healthy snack option, so I had been a cracker lover ever since striking out on my own-ish at 18 years old. I proudly carried with me her easy whole wheat cracker recipe, and the knowledge that I could enjoy crackers and be “healthy” at the same time. But 10 years later the gluten hit me hard. And my beloved crackers (among other gluten-full favorites) had to go.

Sad story, I know. But don’t worry – I’ve found the perfect replacement.

Garlic & Herb Sourdough Crackers | gluten-free, egg-free, sugar-free, with dairy-free option |

Now, you might not know it, but beside my love of crackers (and chocolate…) I’m a huge sourdough fan. And not just gluten-free sourdough – sourdough made with freshly ground whole wheat berries too (check out my family’s favorite Challah Bread)! Since the slow fermenting process of traditional sourdough eliminates the gluten in the sourdough, even I can eat it without any negative reaction!

Before you freak out on me about celiac and gluten, these sourdough crackers are not one of those recipes. They use a totally and completely gluten-free starter, so there’s no worry for all you who aren’t sure about celiac-safety of traditional sourdough. 😉

Garlic & Herb Sourdough Crackers | gluten-free, egg-free, sugar-free, with dairy-free option |

Ever since I started playing around with this recipe last month, these garlic & herb snacks have been a huge hit with my family. Every version, every herb combination, with or without the garlic, my kids and husband have loved them. So much so, that they’ve become a staple in our snack-time regiment. And that’s ok with me, ’cause they’re pretty dern easy, and healthy to boot!

Garlic & Herb Sourdough Crackers
Free of gluten, eggs, and sugar, with dairy-free option.
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  1. 1 c. brown rice flour (I just ground brown rice in my blender)
  2. 1/2 c. oat flour (also just gluten-free oats in the blender)
  3. 1/2 c. tapioca flour (or other starch like arrowroot would work, too)
  4. 1/4 t. baking soda
  5. 1/2 t. salt
  6. 1/2 t. + oregano
  7. 1/4 t. + sage
  8. 1/4 c. cold butter, cut into chunks (use olive oil for dairy-free)
  9. 1 T. minced garlic
  10. 1/2 c. bubbly sourdough starter (see recipe below)
  11. 1/4 c. + 2 T. water
  1. Preheat oven to 400 and lightly grease 2 cookie sheets.
  2. In large bowl, whisk together dry ingredients.
  3. Cut in butter until crumbly (or stir in olive oil for dairy-free), then stir in garlic and sourdough starter until evenly lumpy.
  4. Slowly stir in 1/4 c. water until dough starts to form a ball. Add remaining tablespoons of water, if necessary, to get all the dough to stick together.
  5. Knead lightly a couple times to combine all the dough into a ball. Divide in half and place on cookie sheets.
  6. Lay a sheet of plastic wrap (not very crunchy, I know, but it works) over the dough and spread out with your hands until it's evenly about 1/4 inch thick. Sprinkle with extra salt and prick all over with a fork.
  7. Using a pizza cutter or a very sharp knife, cut the dough into squares, but do not separate.
  8. Bake for 12 minutes, or until browning on the edges. For crispier crackers, bake a 2-4 minutes longer.
  9. Break into pieces and grab a handful before your kids eat them all.
  1. By the + sign by the herbs, I basically just mean you can use as much or as little as you want...
Raias Recipes

Garlic & Herb Sourdough Crackers | gluten-free, egg-free, sugar-free, with dairy-free option |

If you don’t have access to a gluten-free sourdough starter, they’re super easy to make. All it takes is a little flour, a little water, a little water kefir (it’s easy to make yourself), and a little time…

Brown Rice Sourdough Starter
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  1. 1 c. brown rice flour
  2. 3/4 c. filtered water
  3. 2 T. water kefir (if you don't have it that's ok, the sourdough will just be flatter)
Feeding Option #1
  1. 1/3 c. brown rice flour
  2. 1/4 c. filtered water
Feeding Option #2
  1. 1/3 c. brown rice flour
  2. 1/4 c. water kefir
  1. In 1 qt. glass jar or ceramic bowl, whisk together all ingredients into a smooth paste.
  2. Cover with a coffee filter or clean piece of cloth and secure with a rubber band.
  3. Place on the kitchen  counter away from drafts and direct sunlight.
  4. Let ferment for 8 hours, then feed twice a day, making sure your starter gets fed from option #2 at least once a week.
  5. After four days your starter is good to go!
  1. Other gluten-free flours that the starter enjoys are oat and sorghum flours.
  2. This starter is pretty thick. If you like it thinner, just add more water to the feedings.
Raias Recipes

What some more sourdough goodness? Check out my Quick Fix Gluten-Free Sourdough Pancakes… Gluten-Free Snacks eBook

Need more tasty, healthy, gluten-free snacks? Check out the Gluten-Free Snacks Community Cookbook I’ve contributed to… 


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