Gluten-free Sourdough Crackers

Fine. I confess...

I am addicted to cheese.

Although, to my defence, I  only eat freshly-made goat cheese and a very little of other types of cheeses, like brie, or Applewood, or raclette. 

So, I have resolved to making my own gluten-free sourdough crackers because shop-bought alternatives are way too expensive (nearly £3.00 for 20 crackers or 200 grams!!!! Are they even 100% gluten-free? Please... Are they organic? of course not!)

To make crackers using the original sourdough recipe, take the risen dough (after 12 hours in the warmer, oven or dehydrator) and divide the dough into six parts. 

Flour the worktop and place one of the dough pieces and flatten a little bit with your fingers and and dust with more gluten free flour or buckwheat flour. Then, use a rolling pin to flatten the dough to about 5 millimetre. Use a cutter (or a glass turned upside down) and deposit each disk on a lined oven tray and repeat the process until you have used all the dough. 

Leave the disks to rest for about 20 minutes to one hour and then bake them in a pre-heated fan-assisted oven to 200˚c for about 12-14 minutes. They should be crispy but not burnt. If they colour too quickly reduce the oven temperature. 

Leave to cool completely before eating them. They can keep for a month or longer. I kept mine in the bread bin and kept for 2 months, after which time they begun to crumble (just the few I have kept to experiment... or was it because I ran out of cheese?)

I made about 120 crackers (6 cm or 2.5 inch. in diameter) using the initial proportions.

Gluten-free sourdough cheese crackers