Basic Gluten Free Sourdough Discard Crackers

Minimal ingredients, big flavor!

GF Discard Crackers

These crackers couldn’t be easier! They reduce discard waste, have an umami taste and they are gobbled up faster than I can make them! You can play around with your favorite herbs and how much salt you like on them.

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Recipe

Tools Needed:

• medium bowl

• saucepan

• wooden spoon

• baking sheet

• offset spatula

• parchment paper or silicon mat

• pizza cutter or knife

Ingredients:

• 200 grams gluten free sourdough discard

• 35 grams melted butter or ghee

• 1/2 teas dried herbs (I used thyme, parsley and smoked paprika)

• 1/4 teas sea salt

• flake salt for sprinkling on top of crackers

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Method:

• Melt your butter or ghee and set aside to cool for 5-10 minutes.

• Preheat your oven to 325 degrees.

• Measure out your remaining ingredients.

• Mix discard, butter, dried herbs and sea salt until thoroughly combined.

• Place a piece of parchment paper (or your silicon mat) on your baking sheet.

• Spread out the mixture as thinly and evenly as possible over your cookie sheet. If your mixture isn’t even, then it will cook at different rates, meaning some of your crackers will be crunchy while others are chewy.

• Sprinkle with your flake salt.

• Place cookie sheet in your oven for 10 minutes.

• Remove cookie sheet and score your crackers with a pizza cutter or knife. My family prefers small squares, but you can cut your crackers however you like them.

• Place your cookie sheet back in the oven for about 20-30 minutes until your crackers are crispy. Keep an eye on them the last 10 minutes as they can burn quickly when done. If your dough was spread thickly, then your crackers will take longer to cook.

• Remove from the oven and let cool.

• Enjoy and store in an airtight container for 4-5 days…if they last that long!

*this recipe is easily doubled

What your mixture will look like when properly combined

Spread your mixture thinly and dont worry if the parchment shows through in some places.

Score your crackers after they have cooked for 10 minutes.

Let cool and enjoy!

Let me know if you have any questions and I hope you enjoy using up some of your discard with this recipe!

With gratitude,

Idris Craft