Thin crispy gluten-free sourdough crackers using discard. Rosemary and sea salt, ready in 45 minutes.
Ingredients
- 150g GF sourdough discard
- 60g brown rice flour
- 20g buckwheat flour
- 20g olive oil
- 3g fine sea salt
- 1 tbsp dried rosemary or thyme
- Sea salt flakes for topping
- Sesame or poppy seeds (optional)
Method
- Mix. In a bowl combine discard, both flours, olive oil, salt and dried herbs. Mix to a stiff dough (add 1 tbsp water if too dry).
- Rest. Let rest 15 minutes.
- Roll. Divide in half. Roll each piece between two sheets of parchment paper as thin as possible (2mm or less).
- Score. Peel off top parchment. Sprinkle with sea salt flakes and seeds if using. Score into cracker shapes (squares or triangles) with a pizza wheel.
- Bake. Transfer parchment onto baking tray. Bake at 180°C for 20-25 minutes until deep golden and crisp. Check at 20 min — thin edges cook faster.
- Cool + break. Cool completely on the tray. Break along the scored lines. Store in airtight container for up to 2 weeks.
Baker's tip: Thinner = crispier. Rolling between parchment is the trick — sticky dough handles cleanly. Vary the toppings: everything bagel seasoning, chilli flakes, parmesan.
Frequently asked questions
Why are my crackers chewy instead of crispy?
Not rolled thin enough, or not baked long enough. Should be 2mm max, and bake until deeply golden — pale means still soft.
How long do they keep?
Two weeks in an airtight container. If they soften, refresh 5 minutes in a 150°C oven.
