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Gluten-free Sourdough Parmesan Crackers

Servings Crisps

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.

Author: Ali Ivmark

Calories: 45kcal

Course: Appetizers, Snacks

Cuisine: American

Keyword: Crisp Bread, Crisp Crackers, Flax Seeds, Knäckebröd

Diet: Gluten-Free