Home»Food & Ferment»Sourdough
Last Updated on May 3 , 2020
gonzo , crispy , salty , and savory … What more could you ask for in a cracker?Except perhaps that they ’re gluten - free , if that is a priority for you . If so , you have come to the correct post ! Please relish this gentle recipe for gluten - free sourdough cracker – a spin off of our classicwheaty sourdough discard crackers . Our friends have dub these “ pizza crackers ” because of the incredible aroma they put off while bake !
While they ’re dang honest plain , the addition of fresh herbs , seasoning powders , and cheese make these gluten - free sourdough redneck over - the - top delicious . So much so , people ca n’t believe they ’re gluten - complimentary . If you do n’t have agluten - free sourdough starteryet , do n’t concern ! ensure outthis articleto learn how to make your own GF starter from loot at home . Once you have an established sourdough neophyte , you may enjoy bakinggluten - free sourdough bread , pancakes , cracker , and more !
I ’ll admit , maintain a sourdough starter can feel a tad wasteful at clock time , with all that feeding and dispose required . Yet rather than letting it go to thriftlessness , pretend crackers is the staring way to practice your discarded gluten - devoid sourdough starter . you may also feed in sourdough starter throwing away to wimp or add it to a compost pile instead of the codswallop !
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INGREDIENTS
This recipe pee 2 full baking flat solid orapproximately 6 dozengluten - liberal sourdough crackers – utter for a class , political party , or gather ! With just the two of us here , we often make a half - batch . They ’re so addicting , we ’d devour them all in a mean solar day or two otherwise !
DIRECTIONS
1) Mix dough
In a large mix bowl , meld all of thedry ingredients first , including the flours , psyllium shuck , salt , and any other seasonings/ powders of choice . This is to see to it the psyllium husk is equally distributed among the dough . Next , add the gluten - free sourdough starter motor , impudent chopped or dry herbs , coconut oil , water , and optional tall mallow . The coconut oil ( or butter ) should be very slightly softened and well-fixed to work with . If it is hard , you may need to lightly hot up it until it just scantily starts to melt .
Thoroughly mixthe pelf until it is uniform . I usually start mixing with a fork or spoonful , but then finish mixing with my hands . It should not be gluey , especially with the coconut oil . Depending on the hydration of your starter ( how wet it is ) you may receive the motivation to add a plash more urine . If the cracker wampum will not hold together in a smooth orchis , contribute one additional tablespoonful of H2O at a fourth dimension until it will . The texture should be similar to cookie dough .
2) Split, Squish & Chill
fraction the large dough musket ball intotworoughly equal smaller balls . ( That is , if you made a full pile ; spring just one ball for a half - batch . ) Using your hired man , organise each chunk into aflattened rectangle . We have been vegetarian for a loooong time , but this stride decidedly remind me of constitute burger patties , if that avail … Mine generally end up a little larger than my flattened mitt , and about half an column inch slurred . Repeat for the second ball .
Place each squished dough rectangle on a plate , andwrap it with sheepskin paper . Some cracker recipe call for plastic wrap , but this is a slightly more sustainable option ( the parchment paper we useis compostable ) . intimately yet , enclose the dough in a reusablebeeswax wrap ! . The function is to foreclose the lettuce from drying out , and also keep it from stupefy to the plate . I cut a small-arm just larger than the gelt and tuck it in around the border .
Finally , refrigeratethe dough for at least 30 minutes , or up to a duo time of day .
3) Roll Out
Preheat the oven to350 ° F .
Once they ’ve had their metre to cool down , off the cracker clams from the fridge . Cut a piece of lambskin newspaper publisher to the size of the baking rag , or use asilicone bake rag liner . Lightly dust the parchment paper / liner with flour . cautiously unwrap one lump of flattened dough , place it in the centre of the floured lambskin paper , and lightly flour the top of the dough . I like to do this on a largecutting add-in , which makes it very easy to transfer the cut cutting crackers onto a cookie sheet .
Using a flour wheeling pin , roll out the wampum until it is nice and thin . The goal is about 1/16th of an column inch loggerheaded or less . The edges will be a picayune ragged . That is o.k. . Just act it back and onward and side to side to get it spread as equally as potential while still maintaining a relatively orthogonal shape . The thinner you roll them , the more crisp they ’ll be !
4) Oil, Slice, & Poke
Once the clams is rolled out , lightly brush the surface with a thin even coating ofolive oil . Make certain to get the border ! Then sprinkle somecoarse saltover it as well .
Next , trim the doughinto dustup of solid crackers . Anything from 1 to 2 inches is expert ! The use of a rolling pizza cutter forge well for this . We know to expend apastry / pasta cutterto get fun wavy bound .
Finally , pokethe top of each cracker with the tines of a fork a duo of time .
RepeatSteps 3 and 4 for the second while of dough .
5) Bake
Slide the parchment report with the swing cracker pelf onto a baking mainsheet . Each batch will need its own sheet . We broil two trays at one clip , but if you only have one bake sheet to sour with , have them take turns .
Bake on350 ° F for approximately 30 to 35 minutes * , until the cracker turn golden brown and crisp . Rotate the cookie sheet midway through baking . It is vulgar for the outermost edges to get “ done ” more quickly than the inner cracker . Personally , I obtain it worthwhile toever - so - slightlyovercook the ragged edges to get the ideal crunch in the eternal rest of the mint . The more crisp they are out of the oven , the longer the crunch lasts in storage .
When they are done baking , now transfer your finished gluten - free sourdough crackers off of the baking sheet ( and parchment paper ) and on to acooling rack .
- Note : Baking time will somewhat vary by individual oven , how thin you ramble out your crackers , and also depending on if you bake one or two tray at a sentence . Also , the use of different flours may influence the time . For illustration , we find using sorghum molasses instead of oat flour increased the baking clock time by about 5 to 10 hour .
6) Enjoy!
The instant we ’ve all been waiting for ! You ’ve believably already sample a few by now … I always snack on those irregular outer pieces mightily away . They ’re too resistless , and “ not pretty ” enough to make it to the plate in any case , right ? ! Right . Of course .
After fully cooling , store your gluten - free sourdough cracker in anair - tight containerto maintain maximal freshness and crunch . We like to use aglass container with piece of cake - on sealing lid . They do tend to get a bit stale after 3 or 4 days , but ours do n’t usually last that long anyway !
These herby gluten - free sourdough crackers are bloody good on their own , as a healthier choice to most other types of crackers or chips . you’re able to enjoy them with cheese and olives , or dunk in hummus and other dips . We had them withbutternut squash souplast workweek and it was SO good!Sourdough crackers are our go - to for holiday and company platter . They are a Brobdingnagian striking , and citizenry are always impressed to learn they ’re homemade !
And that is how you make delicious gluten-free sourdough crackers.
In all , I trust you enjoy this recipe as much as we do . I may or may not be nosh on cracker as I roll up this article … 😉 Please feel barren to ask questions , come back for a review or comment , or apportion this recipe with your Quaker ! glad baking .
Gluten-Free Sourdough Discard Crackers (w/ Optional Herbs & Cheese)
Equipment
Ingredients1x2x3x
Instructions
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