Gluten Free Sourdough Crackers
View my profile
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!
Guides from other creators
Gluten Free Sourdough Brownies
Gluten Free Graham Crackers
Vegan Baked Donuts
Gluten Free Blueberry Orange Muffins
Simple & Quick Gluten Free Pumpkin Muffins
Mini Gluten Free Scones
View more Jumpropes
Gluten Free Vegan Blueberry Muffins
Vegan & Gluten Free Lasagne ‘mince meat’
Paleo, Gluten/grain Free Crackers
Gluten Free Brown Butter Brownie Cookies
View full profile
Explore more Jumprope
Want to create? It’s fast, easy, free & open to anyone.
More than 50,000 step-by-step guides to learn how to do anything.