Gluten Free Sourdough Crackers

In a medium mixing bowl, combine gluten free sourdough discard, garlic oil and filtered water, whisking with a fork until mixture looks milky in appearance. Olive oil will not appear fully incorporated, which is okay.

Pour wet ingredients into dry and fold together with a fork or silicone spatula to combine. When dough begins to form, use your hands to finish mixing and knead into a ball.

Keep dough ball in your mixing bowl, cover with a kitchen towel and refrigerate for 30 minutes to 1 hour.

Once dough is ready to roll, pre-heat oven to 350F and line 2 baking sheets and your work surface with parchment paper. Be sure to well flour your work surface and rolling pin, too.

Place dough ball on pre-floured parchment and using a bench scraper or knife, cut in half, setting one half aside.

Roll out dough until it is around 1/16th of an inch thick, noting that the thinner your dough is, the crispier the cracker will be.

Once dough is as thin as possible, using a pastry cutting tool, slice crackers lengthwise + then widthwise creating squares. Using a toothpick, fork, or corn cob holder, poke holes in the tops of the crackers.

Place crackers on baking sheet being mindful not to allow them to touch, though crackers will not spread. 

Repeat steps 7-9 with remaining dough.

Bake for 20 minutes at 350F. After 20 minutes, remove from oven, flipping crackers over + brush with garlic infused olive oil using a pastry brush. Lightly sprinkle with sea salt and bake for another 8-10 minutes until crisp.