Sourdough Crackers​

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Ingredients

1 cup gluten-free flour blend (I used 1/4 tapioca flour, 1/4 almond flour, 1/4 oat flour, 1/4 millet flour)

1.5 tablespoons whole psyllium husk (not powder)

1/2 teaspoon salt

1/4 cup coconut oil

1/2 cup warm water

1 cup sourdough starter

 

Flavors I added (optional):

2 tablespoons nutritional yeast

rosemary

garlic powder

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Directions

Place all ingredients in a stand mixer and mix until everything is combined and a dough forms. The dough will firm up more as the psyllium absorbs more liquid.

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Divide dough in half and place each half on a large piece of parchment paper. Fold parchment paper in half over the dough and press dough into a flattened rectangle. Place in refrigerator for 1 hour, or up to a day if preferred.

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Preheat oven to 325 degrees.

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Unwrap the dough and place each half on a separate baking tray. Put another sheet of parchment paper over the top of the dough and roll out until very thin. The thinner the better, as the crackers will get crunchier. 

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Brush the top of the dough with avocado or another type of oil. Sprinkle with coarse salt.

 

Use a pizza cutter to trim the edges of the dough, and then cut into cracker size squares. I did 6 rows on the shorter side and 8 rows on the longer side for a total of 48 crackers per tray.

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Bake 25-40 minutes until the crackers are crisp and break apart easily. Typically, the outer edges will crisp more quickly (~25 minutes), so I remove those, spread the remaining crackers out more, and then place them back in the oven until they are done. 

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Let cool and crisp completely before storing in an airtight container.