Ingredients
The following ingredients have 4 Servings
- ⅔ cup (64g) gluten-free oat flour, see Notes
- ½ cup (60g) brown rice flour
- ¼ cup (40g) coconut sugar
- 1½ tablespoons (8g) psyllium husk
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 cup (250g) gluten-free sourdough starter, mine is made with brown rice flour, it can be sourdough discard and does not need to be active, but shouldn’t smell too sour
- ½ cup (113g/4 ounces) room-temperature filtered water
- ¼ cup (50g) softened coconut oil, use refined for no coconut flavor
- Melted coconut oil
- Coconut sugar
- Cinnamon
- Sea salt
Instruction
- In a mixing bowl, whisk together the oat flour, brown rice flour, coconut sugar, psyllium husk, cinnamon, and salt. Whisk to combine.
- Add in the gluten-free sourdough starter, water, and oil. Mix to combine. If the dough seems soft, let it sit for about five minutes to firm up. If it’s still super soft, mix in a little bit more flour.
- Divide the dough in half, and press each half in a flattened rectangle and then wrap in parchment paper or plastic wrap. Refrigerate for at least an hour, or up to a few days.
- When ready to bake, preheat the oven to 325°F. Lightly dust a piece of parchment paper with gluten-free flour and roll into a super thin layer.
- Brush with coconut oil, and then sprinkle on an even layer of coconut sugar. Dust with a little cinnamon and sprinkle on a pinch of sea salt.
- Cut into pieces and slide onto a baking sheet.
- Bake for 25 to 30 minutes, or until all the crackers are crisp and break apart easily.
- Store in an airtight container and enjoy!
