Delicious Gluten-Free Sourdough Crackers (Active or Discard Starter)
Come learn how to make gluten-free sourdough crackers with active or discard starter, and optional herbs and cheese. They're crispy, savory, flaky and delicious - perfect for holidays, parties, or just as a healthy snack.
Equipment
- Rolling pin
- Pastry Wheel or Pizza Cutter
- Mixing bowl
- Parchment Paper
- Basting Brush
Ingredients
- 1/2 cup Rice flour (we like using brown rice flour, or half brown half sweet white rice)
- 1/2 cup Oat flour (can sub with sorghum flour though the cook time may increase, and flakiness decrease)
- 1 cup Active gluten-free sourdough starter, or discard that was fed within the last 2 weeks (we use a brown rice flour-based stater)
- 1/4 cup Fresh herbs of choice, e.g. rosemary, sage, thyme, oregano (Or 2 tbsp dried)
- 1/4 cup Coconut oil (butter or olive olive)
- 1.5 Tbsp Psyllium husk powder
- 1/2 cup Water
- 1/2 tsp Sea salt
- Olive oil for brushing
- 1/4 to 1/2 tsp Optional: garlic powder, onion powder, "everything but the bagel" seasoning, etc
- 1/2 cup Optional: grated firm cheese (such as sharp cheddar, parmesan, asiago, etc)
Instructions
- In a mixing bowl, thoroughly combine the dry ingredients first: flours, psyllium husk, salt, and any seasoning powder used.
- Next add the "wet" ingredients, including sourdough starter, chopped herbs, water, coconut oil, and optional cheese. Mix thoroughly*. (See Note 1 below)
- Divide the large dough ball into two equal sized balls.
- Next shape and squish each dough ball into a patty like rectangular shape until the dough thickness is about a half inch.
- Wrap the rectangular dough patties with plastic wrap or parchment paper to prevent from drying out, and refrigerate for at least 30 minutes or several hours. Place in an airtight container if refrigerating overnight to bake the next day.
- Preheat the oven to 350 degrees Fahrenheit.
- Place the patties of dough each on their own piece of floured parchment paper and roll out with a floured rolling pin until dough is nice and thin, about 1/16th of an inch thick or less.
- Lightly brush the dough with extra virgin olive oil, and lightly sprinkle salt over the top.
- Cut the dough using a pasta/pastry cutter (or pizza wheel) into 1 to 2 inch squares. Next, use a fork to poke each cracker square several times.
- Place the parchment paper and the cracker squares on a baking sheet and place in the oven for 30 to 37 minutes* (See baking tips below, Note 2)
- Rotate the baking sheets halfway through to help the crackers bake evenly.
- Once finished baking (golden brown and crisp), immediately transfer the crackers to a cooling rack.
- Once cool, enjoy the crackers immediately or store them in an airtight container to enjoy later.
Notes
- Depending on the hydration of your starter (how wet it is) you may find the need to add a splash more water. If the cracker dough will not hold together in a smooth ball, add one additional tablespoon of water at a time until it will. The texture should be similar to cookie dough
- Baking times will slightly vary by individual oven, how thin you roll out your crackers, type of flour used, and also depending on if you bake one or two trays at a time. For example, we found using sorghum instead of oat flour increased the baking time by about 5 to 10 minutes. It is common for the outermost edges to get "done" more quickly than the inner crackers. Personally, I find it worthwhile to ever-so-slightly overcook the ragged edges in order to get the ideal crunch in the rest of the batch. The more crisp they are out of the oven, the longer the crunch lasts in storage.
Tried this recipe?Let us know how it was!