Gluten Free Sourdough Crackers
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Add 50g dark brown butter, 2tbs water + 3 tbs tapioca flour to 260g GF sourdough discard. Whisk well
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Add 1 tsp fine salt, 1 tsp psyllium husk flakes and whisk. Allow to thicken
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Spread the batter into your desired shape, using 2-3 trays. I wanted long separate crackers
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(note that you can make squares. Spread dough thinly into rectangle and score after 5 mins in oven)
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Sprinkle with flavour of choice (I used poppyseeds) and place in 160c 320F for 30 mins or until done
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Store in an airtight container and eat alone or with dip!
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