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Recipe: Gluten-free Sourdough Seeded Crackers

With three types of seeds, these crackers are hearty and protein-packed. Serve them with cheese or your favorite fermented dip!


  • 1/4 cup millet flour
  • 1/4 cup tapioca flour
  • 1/4 cup sorghum flour
  • 1/4 cup sweet rice flour
  • 1 Tbsp. sugar
  • 2 Tbsp. each flax, chia, and unsalted sunflower seeds
  • 1/2 tsp. salt, plus more for finishing
  • 1 tsp. psyllium husk
  • 1/2 cup gluten-free sourdough starter
  • 1/4 cup coconut oil
  • 1 egg


  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, combine the flours, sugar, seeds, salt, and psyllium husk. Whisk well to combine. In a separate, smaller bowl, whisk together the gluten-free sourdough starter, coconut oil, and egg.
  3. Add the wet ingredients to the dry and mix well until a stiff, but moist and tacky, dough is formed. Mix well using a fork for two minutes to fully incorporate and hydrate the flours and seeds. Set aside to rest for 5 minutes.
  4. After dough has rested, transfer the dough to the parchment-lined baking sheet. Using clean hands or a rolling pin with an extra sheet of parchment over top the dough, press the dough out into a rectangle that is between 1/8 and 1/4 inches thick.
  5. Use a pizza cutter to cut the crackers into 1.5 inch squares. There is no need to separate them. Dock each cracker a few times with a fork and sprinkle salt over crackers from 1-2 feet above crackers. Transfer pan to preheated oven.
  6. Bake crackers for 18-20 minutes or until edges are brown. The top of the middle crackers will still be soft but will harden as they cool.
  7. Allow crackers to cool completely on baking sheet before separating and serving.

At A Glance

PREP: 15 minutes
TOTAL: 35 minutes
YIELD: Makes 4-6 servings.