Sourdough discard crackers (gluten free)

The sourdough discard crackers are the perfect snacks for all ages. Using sourdough discard you can make breads, pizza crust, waffles and crackers. But, I feel crackers are the best way to use the sourdough discard. You bake it eat it immediately without waiting for proofing. The one thing that bugged me about sourdough starter, is sheer amount of waste. So here is a way to utilise those discarded starter.

Sourdough starter takes a whole week to mature and the discards are restored and used to make crackers and many more recipes.

My sourdough starter was made with millet flours so the crackers too made using millet flours. Mixture of millets like ragi and bajra make a gluten free crackers here.

Any herb can be added to the dough as per your taste and choice. I have used homemade dry curry leaf powder. To make the crackers, mix all the ingredients and make a smooth cohesive dough. Later roll it, cut, bake and enjoy the crispy rustic crackers with your loved ones.

PREP TIME : 10 minutes

BAKE TIME : 12 minutes

CUISINE : International

COURSE : Snack

YIELD : Around 400 gm

My gluten free sourdough discard restored and refrigerated. Image attached below :


Sourdough discard – 170gm

Millet flour (bajra & ragi ) – 150gm

Coconut oil – 40gm

Carom seeds – 1/ 4 tsp

Chilli flakes – 1 tsp

Sesame seeds (black) – 1/2 tsp

Curry leaf powder – 1 tbsp

Salt as required

Water to sprinkle


In a bowl take sour dough discard and millet flour.

Add dry curry leaf powder.

Add in chilli flakes, carom seeds to the flour.

Add coconut oil to the mixture.

Mix well and make a tight dough by sprinkling some water (if needed).

Make it into a log and cover it.

Refrigerate the dough for 20 minutes.

After 20 minutes, divide the dough into half.

Make a ball, press and flatten it with fingers and place it on a parchment paper.

Keep the dough in between parchment papers.

Press the dough to a thin flat sheet using rolling pin.

Remove the parchment paper kept on top of the dough.

Throw in sesame seeds on the flattened dough and roll the rolling pin once to press the seeds in.

Now with cookie cutter or pizza cutter, cut the flat sheet.

Remove the pieces from the parchment paper.

Line the baking tray with parchment paper and arrange the pieces.

In a preheated oven, bake the crackers at 180°C for 10 to 12 minutes.

Now the crackers are baked.

Allow it to cool completely.

Later, serve the crispy crackers for evening snack with tea!


Badam kheer

Badam kheer is a healthy heavenly kheer which is had as a dessert during festive times or on any special occasion. Almonds and cashews are ground finely and allowed to boil in milk, reduced, added saffron for natural colour and aroma. Cardamom added to enhance the flavour. Usually the almonds are soaked and the skin is removed then it is added to the kheer. I made it instantly without removing the skin but it made no difference in taste. Badam kheer is a delicious dessert which can be made in few minutes. You can do variety of kheers like using ground carrots to make carrot kheer. Soaked and cooked sabudana in milk for sabudana kheer. Badam kheer is a crowd pleaser. Do serve the kheer hot or cold as per eachones wish. Do try it for your family and friends and relish it!

PREP TIME : 10 minutes

COOK TIME : 40 minutes

CUISINE : Indian

COURSE : Dessert

YIELD : 10 servings


Full cream milk – 2 & 1/2 L

Sugar – 400 gm

Saffron – 2 generous pinch

Cashews – 10 no.

Almonds – 150 gm

Nuts of your choice to decorate


Grind almonds and cashews in a mixer jar to a fine powder.

Take milk in a big bowl and allow to boil well.

Stir continuously until it thickens and reduced to half.

Meanwhile take 3tbsp milk and 2generous pinch of saffron and mix well with a spoon until the colour of the milk changes.

Keep this saffron milk aside.

Stir the thickened milk continuously and donot allow cream formation.

In medium flame, add the ground almonds and let it cook for 5 more minutes.

Keep stirring and add in the saffron infused milk .

Next add in the sugar and mix well.

Add the powdered cardamom and give it a boil.

Now the kheer is done.

Add chopped nuts and serve hot or refrigerate it and serve cool.

It tastes good either way.


I have not added any essence if you wish, can add few drops of almond essence.

You can also soak the almonds in warm water for 4 hours or overnight and later remove skin, grind it and add it to milk.

Always add sugar at the end of making any kheer to avoid curdling of milk .