Gluten-Free Herbed Sourdough Discard Crackers
These gluten-free herbed sourdough crackers are so easy to make and are perfect on charcuterie boards or for dunking into your favorite dip. To make them you must have a sourdough starter, but they are a great way to use up that discard.
Equipment
- Baking Sheet
- Pizza Cutter
Ingredients
- 1 cup unfed sourdough discard
- 1 cup gluten-free flour blend or ½ cup brown rice flour, ¼ cup tapioca starch, ¼ cup potato starch
- ¼ teaspoon xanthan gum omit if your flour blend already contains it
- ¼ teaspoon sea salt
- 2 tablespoons mixed fresh herbs finely minced
- 4 tablespoons extra-virgin olive oil plus more for brushing
- flaky salt
Instructions
- Preheat oven to 350 degrees F.
- Pour sourdough starter into a bowl. Add the flour blend (or flours), xanthan (if using), sea salt, mixed herbs and olive oil and stir with a wooden spoon until the dough begins to come together. Dump out onto a clean surface and knead until the dough is soft and pliable, like playdough. Divide dough in half and cover one half with plastic.
- Line a baking sheet with parchment and lightly dust with brown rice flour. Roll one ball of dough out until it's as thin as you can make it, dusting with additional flour so it doesn't stick to the rolling pin. Brush surface with olive oil and sprinkle lightly with flaky salt. Cut dough into squares using a pizza cutter. You don't need to separate them because they don't spread in the oven. Repeat with the other dough ball.
- Place both baking sheets in the oven and bake for about 20-25 minutes, or until the crackers are bubbly and lightly golden brown, swapping the pans after about 10 minutes. Cool completely. Store in an airtight container for up to one week (if you have any left...you won't).
Notes
If the dough seems too crumbly, try adding a bit of water, one tablespoon at a time, until the dough is workable. Alternatively, if the dough seems too wet, add a bit more flour and/or refrigerate it until it's cold so it's easier to handle.