These crispy crackers have become one of my favorite staple foods, along with my homemade ginger crunch granola and classic sourdough bread.
What’s funny to me is that I never, in a million years, ever considered making my own crackers since it was one of the most common store-bought items. I remember hoping just one of those would become my new favorite go-to cracker. Fortunately, I never found them. Until one day, I was inspired by my love of Swedish Crispbread – missing them so much so that I just got on with it and created these beauties. I hope you enjoy them as much as I do!
Below I’ve captured the steps that you’ll follow in the recipe, but here you see it from my perspective, watching my daughter making them next to me. It is literally this easy!
Gluten-free Sourdough Parmesan Crackers
Equipment
- Kitchen Aid Stand Mixer
- Cookie Sheets
- Kitchen Scale
- Parchment Paper and/or silicone baking mats
- Rolling Pin
Ingredients
- 630 g Sourdough Discard, Doesn't need to be active
- 100 g Grated Parmesan
- 30 g Gruyere
- 5 g Sea Salt
- 6 Tbsp Unsalted butter, Melted and cooled
- 1 Dl Flaxseeds ( I like 50/50 golden and regular )
- 1 Dl Water, Hot
Instructions
- 1 hour prior to starting the process, add the flaxseeds and hot water to a cup so that the seeds have a time to soak and become a little gelatinous looking.
- Preheat oven to 325º F / 163 C
- Melt the butter and let cool so it doesn't melt the cheese and make it chunky in the mixture as the ingredients are combined.
- Mix together all the ingredients. I like to do this in my KitchenAid, but a hand mixer, with a big spoon or by hand would do just as well.
- Spread a generous spatula-full of dough out onto a silicone baking mat. Using a sheet of parchment paper over the dough, use a rolling pin to thin out evenly. It's ok if the dough is so thin it breaks, just take some dough from the edge and patch it up. Ideally the dough is as thin as possible.
- Bake for about 30-35 minutes in the upper part of the oven. They're done when all the moisture is baked off and they are golden brown, but not burnt. Do be careful though, they can burn quite easily, so keep an eye on them. I like to check the crackers half-way through and sometimes rotate their placement, switch racks or both.
- They are done when the entire baked dough is crispy enough to snap or crack. If the heat in the oven is uneven, I will take the edge of the baked dough (essentially a giant cracker) and break off the part that is done and let cool on a rack.
- When they are done, take them out and let them cool on a rack before eating or serving.
Nutrition
Hello there!
I’m Ali, the creator of C&C, and I love food.
Unfortunately, not all food loves me back as I’m gluten-intolerant. That is why I’m sharing all of our family’s favorite, go-to recipes as well as the new ones we keep dreaming up, so that you can enjoy gluten-free food as much as we do together!
If you make this recipe, please tag it @crunch_crumb on Instagram so we can all find out how you liked it!