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Onion and Caraway Sourdough Crackers (Gluten-Free)

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Description

Looking for ways to put to good use your gluten-free sourdough discard? These thin, crispy, and flavourful onion and caraway sourdough crackers are easy to make and will satisfy your crunch and salt cravings. While I made them with my teff, millet, and sorghum starter discard, they will work with any gluten-free discard. 

Ingredients

  • 1 scallion
  • 4 tablespoons extra virgin olive oil
  • 3 tablespoons water
  • 3 tablespoons baked or boiled sweet potato
  • 1 teaspoon salt
  • 2/3 cup sourdough discard
  • 2 tablespoons psyllium husk flakes
  • 1 teaspoon caraway seeds 
  • 4 tablespoons cassava flour

Instructions

  1. Preheat the oven to 350F / 180C.
  2. Blend the scallion, olive oil, water, sweet potato and salt until creamy. 
  3. Transfer the blender content to a mixing bowl and add the sourdough discard, psyllium husk, and caraway seeds and combine with a spatula. 
  4. Gradually add the cassava flour and combine (use your hands when is getting solid). Gently knead and portion into two equal parts, which you will shape into balls. 
  5. Place a piece of parchment paper on a working surface, place the dough on top, and shape it into a rectangle with your hands. Add another piece of parchment paper on top and roll out with a rolling pin to about 1/12 inch or 2mm thickness. 
  6. Gently peel the top paper off and slide the bottom paper with the crackers onto a baking sheet.
  7. Portion into small rectangles or squares with a pizza cutter or knife and prick the crackers with a fork. Optionally, sprinkle with sea salt flakes. 
  8. Bake for about 15-20 minutes, keeping an eye on them starting at 15 minutes. The thinner parts on the edges might get done faster. If, after 20 minutes, they are not crispy, turn the oven heat off, and let the door semi-open with the crackers inside for about 10 minutes. Once this step is done, put the heat back on to prepare for the second batch. Alternatively, if you know your oven well and have done this before, use two baking sheets and bake them at the same time, swapping the two trays after 10 minutes to make sure they cook evenly. It might take a little longer if you use two trays. 
  9. If you are baking one batch at a time, prepare the second batch while the first one cooks and repeat. 
  10. Store these crackers at room temperature in a glass container with a lid. They will stay crispy.

Find it online: https://creativeinmykitchen.com/onion-and-caraway-sourdough-crackers-gluten-free/