Gluten-free Sourdough Crackers

Fine. I confess...

I am addicted to cheese.

Although, to my defence, I only eat freshly-made goat cheese and very little of other types of cheese, like Comté or tome de Campagne, Applewood, or raclette. 

So, I have resolved to make 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 it into six parts. 

Flour the worktop, place one of the dough pieces, and flatten it a little with your fingers, then dust with more gluten-free flour or buckwheat flour. Then, use a rolling pin to flatten the dough to about 5 millimetres. 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 1 hour, then bake them in a pre-heated fan-assisted oven at 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 for 2 months, after which they began to crumble (just the few I kept to experiment... or was it because I ran out of cheese?).

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

Gluten-free sourdough cheese crackers