Directions: |
Directions:1. Combine dry ingredients.
2. In separate bowl, mix wet ingredients.
3. Add wet ingredients to dry ingredients and mix. If too dry, add water 1 Tbsp at a time until texture of cookie dough).
4.Divide dough into 2 equal sized balls.
5. Flatten dough into ½ inch rectangle shaped patty.
6. Place in covered container in fridge for at least 30 min. or up to a couple of hours.
7. Preheat oven to 350º
8. Place chilled dough on silicone or other baking mat that is about 16"x11" and roll with a floured rolling pin to the edges of the mat, until the mat is covered.
9. Brush with olive oil and lightly sprinkle with salt.
10. Cut the dough with a pizza cutter or pastry cutter, into 1 to inch squares. This does not hurt my baking mat, but check yours (can also use parchment)
11. Slide baking mat onto cookie sheet and place in the oven.
12.Bake 30-37 minutes, rotating halfway. Should be golden brown and crisp.
13 Store in airtight container. |
Personal
Notes: |
Personal
Notes: I can't make tasty (or edible) sourdough bread like your mother, so I make crackers! Even those without gluten issues enjoy them. It is a great way to use sourdough discard. You can use any combo of dried or fresh herbs and seasonings. For chilling, I place the dough in my little red Pyrex dishes. I either mash one ball into 2 small (5"x7")
dishes, or I mash all dough into a medium (6"x8") which I will cut in half when time to roll out. It is very easy to double the recipe if you have enough sourdough starter.
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This recipe for Gluten-free Sourdough Crackers is from