Gluten Free Sourdough Crackers
Add 50g dark brown butter, 2tbs water + 3 tbs tapioca flour to 260g GF sourdough discard. Whisk well
Add 1 tsp fine salt, 1 tsp psyllium husk flakes and whisk. Allow to thicken
Spread the batter into your desired shape, using 2-3 trays. I wanted long separate crackers
(note that you can make squares. Spread dough thinly into rectangle and score after 5 mins in oven)
Sprinkle with flavour of choice (I used poppyseeds) and place in 160c 320F for 30 mins or until done
Store in an airtight container and eat alone or with dip!
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