Grain Free Buckwheat Sourdough Chickpea Crackers (Vegan, Oil Free)
Prep time
Cook time
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Two ingredient, vegan, oil free, grain free buckwheat sourdough chickpea crackers are an easy, quick way to use extra natural yeast and make a yummy, nutritious snack! These crackers are also gluten, nut, soy, and corn free, and if grain free is not a priority for you, the crackers can be made with any natural yeast starter!
Recipe type: Snack, Side, Sourdough
Serves: 1 tray of about 80 crackers
  • 1.5 cups natural yeast (I used buckwheat to make the crackers grain free)
  • ½ cup chickpea/garbanzo/besan flour + more if needed
  • *optional: ¼ tsp salt
  1. In a medium glass or ceramic bowl, fully combine the grain free natural yeast with ¼ cup of the chickpea flour.
  2. Cover the bowl with a kitchen towel and place the dough in a warm place to rest for at least four hours. Sometimes, I let my dough rest overnight and bake the crackers in the morning, but remember: the longer the dough sits, the stronger the sourdough flavor!
  3. After the cracker dough has rested, mix in the optional salt and remaining ¼ cup of chickpea flour. If the cracker dough looks too sticky (you want the mix to be a firm dough and not like a thick paste) to roll out between two pieces of parchment paper, add more chickpea flour 1 Tbsp at a time until the dough looks firm enough.
  4. Once the dough is ready, cover the bowl and place in the freezer to chill and firm up even more while the oven preheats.
  5. Preheat the oven to 450˚F and get two pieces of parchment paper ready.
  6. After the oven has preheated, the cracker dough should be very stiff now, roll the cracker dough to ¼ inch thick between the two pieces of parchment paper. Move quickly so that the dough does not warm up and become difficult to roll! However, you can always place the dough back into the fridge or freezer to firm again.
  7. Once the dough is rolled flat, remove the top piece of paper and cut the dough into crackers.
  8. Place the parchment paper with the crackers on a baking sheet and cook for ten minutes.
  9. After ten minutes, remove the tray from the oven and flip the parchment paper and crackers over.
  10. Then, peel the paper off the back of the crackers and remove any crackers from the edges that look done to a cooling rack.
  11. Space the remaining crackers back out on the pan and place the tray back in the oven for another five minutes.
  12. Remove the tray from the oven and let the crackers cool completely on the baking tray.
  13. If you like your crackers extra crispy, you can remove crackers from the edges and bake for five minutes as many times as needed.
  14. Store the crackers in a bread box or an airtight container.
The serving size and nutritional information are general estimates based upon the ingredient amounts.
Nutrition Information
Servings: ¼ of recipe Calories: 95 kcal Fat: 1.2g Saturated fat: 0.2g Unsaturated fat: 1g Trans fat: 0g Carbohydrates: 17.2g Sugar: 1.6g Sodium: 9mg Fiber: 2.7g Protein: 4.5g Cholesterol: 0mg
Recipe by Shalom Homestead at