Gluten Free Sourdough Crackers Recipe (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 cup (265g) gluten-free sourdough discard, stirred down and measured
02 -
2 tablespoons (30 ml) melted butter
03 -
½ teaspoon fine sea salt
04 -
¼ teaspoon coarsely ground black pepper
05 -
1 tablespoon whole psyllium husks (omit if using regular sourdough)
→ Optional Toppings
06 -
Flaky sea salt
07 -
Sesame seeds
08 -
Poppy seeds
# Instructions:
01 -
Preheat the oven to 325°F (170°C). Line a 10 x 15 inch (25.5 x 38cm) baking sheet with parchment paper, ensuring it extends 1 inch up both long sides.
02 -
Stir together the sourdough discard, melted butter, salt, and pepper. Add the psyllium husks and any variation ingredients if desired.
03 -
Scrape the batter onto the parchment-lined baking sheet. Use an offset spatula to spread the batter into a thin, even layer, reaching the pan's edges.
04 -
Place in the preheated oven and bake for 15 minutes.
05 -
Remove from the oven and score the sheet into crackers using a pizza cutter or knife. Cut into 4 long strips and 12 shorter strips to make 48 crackers.
06 -
Return to the oven and bake for another 30 to 40 minutes until edges are crispy and lightly browned. Start checking at the 30-minute mark to prevent over-browning.
07 -
Let the baked crackers cool in the pan for 5 minutes, then break along the scored lines or into irregular shapes and cool completely on a rack.
# Notes:
01 -
Ensure the baking sheet is at least 10 x 15 inches to avoid overly thick crackers.