Gluten Free Cheesy Crackers (With and Without Sourdough Starter)
These crunchy crackers are one of the easiest (and tastiest) ways to use up extra sourdough starter. They taste just like old-school Cheddar Shapes — but made with simple, whole food ingredients.
No sourdough starter? I’ve got you covered—there’s a no-starter version below that’s just as crispy and delicious.
This recipe is also a little sneak peek of what’s coming in my Gluten-Free Sourdough Course, launching again later this year. I cannot wait to share more — but for now, let’s dive into the recipe!
Gluten Free Sourdough Cheesy Crackers
Gluten free, dairy free option, egg free, nut free
Makes 1 large tray
Ingredients:
100g gluten-free sourdough starter (doesn’t need to be active — discard is perfect!)
60g brown rice flour
40g tapioca starch
2 tbsp finely grated parmesan cheese
2 tbsp olive oil
½ tsp salt
¼ tsp garlic powder or dried herbs (optional)
1 tbsp water (add more if needed)
Instructions:
Add all ingredients to a bowl and mix until a smooth dough forms.
If it feels too dry → add a tiny splash of water.
If it feels sticky → dust in a little extra brown rice flour.
Place the dough between two sheets of baking paper and roll it out as thin as you can.
The thinner the dough → the crispier the crackers.Use a knife or pizza cutter to score into small bite-sized squares.
Transfer to a lined baking tray and bake at 160°C for 20–25 minutes, or until golden and crisp.
Allow to cool completely, break into crackers then store in an airtight jar. They’ll stay crunchy for about a week (if they last that long!).
Gluten Free Cheesy Crackers (Without Starter)
Don’t have a starter? This version gives you the same crispy, cheesy crackers—no starter required.
Ingredients:
90g brown rice flour
50g tapioca starch
2 tbsp finely grated cheese
2 tbsp olive oil
½ tsp salt
¼ tsp garlic powder
½ tsp mixed herbs
1 tsp apple cider vinegar
4–5 tbsp water
Instructions:
Preheat oven to 170°C (fan) and line a tray.
Mix all dry ingredients in a bowl.
Add olive oil, vinegar, and water. Mix into a pliable dough.
Roll thin between two sheets of baking paper.
Slice or score into crackers.
Bake for 15–20 minutes until golden and crisp.
Cool completely and store in an airtight jar for up to a week.
Variations:
Cheese-Free Option:
Replace parmesan with:½ tsp dried herbs
¼ tsp garlic powder
Flavour Ideas:
Rosemary + garlic
Smoked paprika
Everything bagel seasoning
Nutritional yeast for a cheesier dairy-free version
A Little Sneak Peek…
This recipe is just one of the many sweet and savoury gluten-free sourdough recipes that will be inside my Gluten-Free Sourdough Course.
The course will take you from:
Making your own gluten-free sourdough starter
→ to baking your first loaf
→ to crackers, scrolls, flatbreads, waffles, cookies & more
If you want to be the first to hear when enrolments open (and get early-bird bonuses), hop on the waitlist below — no pressure, just updates.
