f you’ve been following me on instagram then you know how much fun I have been having experimenting with my sourdough starter discard. I baked my first gluten free loaf a few weeks ago and while it was absolutely delicious, I did not end up looking that great. No coveted nooks and crannies, no fluffy inside with a crisp outside. It was more like a really tasty brick of bread. For a first try though, I think things could have been worse. I’ll try again eventually, but for now I’ve been experimenting with everything from pancakes to pizza dough to crackers and more.
Since I’m new to sourdough baking, I wanted to make sure I found a recipe that was already proven to make exceptional crackers. Of course I modified it because I’m incapable of following directions/recipes/rules, but if you’d like to try the original recipe you can do so here. I will note that my sourdough starter was made using a combination of buckwheat flour, brown rice flour, and urad dal flour so while it’s gluten free, it is not grain free. I did decide to experiment with this cracker recipe and instead of the brown rice + oat flours it called for, I subbed in King Arthur Paleo Flour blend. I also subbed in flaxseed for psyllium husk and garlic infused olive oil for coconut oil. I think the only substitute that truly changed the crunch + snap of the cracker was the paleo flour. This is a blend of almond, coconut, and cassava flour and can tend to hold a little bit more moisture so you will want to keep an eye on them while they bake, turn them often to avoid burning, but bake a tad longer than the original recipe would suggest to maintain the crispness you’d expect in a cracker.
Pro tip: do NOT skimp on the seasonings and don’t be afraid to experiment! The garlic infused olive oil was definitely the right substitute, but if you don’t have this readily available or don’t want to make it yourself , use garlic powder if it’s something you tolerate (I do not tolerate it at all but you do you!). I seasoned these with oregano, thyme, and sea salt but fresh rosemary or even a little red pepper would be delicious!
1 cup King Arthur Paleo Flour Blend
1 cup gluten free sourdough starter
1 tbsp thyme
1 tbsp oregano
1/4 cup garlic oil + more for brushing
1 1/2 tbsp flaxseed
1/2 cup filtered water
1/2 tsp sea salt + more for sprinkling
2 tbsp parmesan cheese (optional)
Pre-heat oven to 350.
Combine dry ingredients in a large mixing bowl and mix to combine (except parm, if using)
Add garlic oil, parm, and water to a separate mixing bowl, whisking to combine.
Once fully combined, add wet ingredients to dry and mix until a dough begins to form.
If your dough is too sticky, add a bit more flour 1 tbsp at a time. If your dough is too dry, add a bit more water 1 tbsp at a time.
Divide dough into two equal sized dough balls, wrap in plastic wrap, and flatten into rectangles.
Refrigerate for 1 hour.
Remove dough from fridge and remove plastic wrap. Place on pre-floured parchment paper and roll out dough until thing, about 1/16th of an inch thick.
Cut into squares using a pastry cutting tool, bench scraper, or a pizza cutter would work here as well.
Once dough is cut into squares, poke holes in the center with toothpicks.
Spread out evenly on a baking sheet lined with parchment (I just transferred the parchment I rolled the cracker dough out on with the crackers already cut and arranged on it to a baking sheet.)
Before placing in oven, brush crackers with olive oil + dust with additional sea salt.
Bake for about 15-20 minutes then remove from oven, and bake for an additional 15-20 minutes or until crackers are crisp + golden brown.
Repeat the process with the second dough ball.