I have a sourdough starter. I even named her. Her name is Polly(want a cracker!)…
Brown rice sourdough starters eat twice as much as normal wheat or rye sourdough starters, so I am almost constantly feeding her! As a result, I have a ton of ‘waste’ sourdough lying around sometimes that I need to use before it goes bad. And I hate throwing away good food! Especially food that has been fermented and has all that good-for-you bacteria and enzymes.
Thus, I am constantly needing to make up more and more sourdough recipes! I look for sourdough recipes but I either don’t like them, or look at the long list of directions and think, “Oh golly! I will NEVER be able to do all of that!” Plus, it is very difficult to please sisters who are constantly saying, “It’s too sour!”
So, today, I am going to sneak in a yummy, delicious, amazingly cheesy, buttery, gluten free, and (don’t tell anyone) sourdough CRACKER into y’all lives! Start getting happy, y’all!
I searched high and low for a yummy, cheesy, gluten free, and EASY cracker recipe everywhere! I found tons of cheese cracker recipes everywhere: in gluten free blogs, on About.com, etc. but I didn’t like those crackers. Plus, they were not, in any way, helping me burn off that sourdough.
“These crackers are crumbling in my hands!” I heard sisters calling.
“These crackers taste good, but still not as good as cheese-its.”
OK, either I wasn’t doing to recipe right or gluten free cheese crackers needed a makeover. And, while I was at it, I might as well add the sourdough to it. Now, how would I do it without anyone knowing???
Finally, I GOT IT! I used a full-of-gluten recipe and adapted it to be gluten free, afraid that it would fall apart in our hands. But, fortunately, it did not! And it doesn’t taste at all like it has sourdough in it! Believe me, this is my go-to recipe from now on for guests and snacks.
Gluten Free Sourdough Crackers
3/4 cup butter, softened(make sure it is softened!!!)
1/2 cup white rice flour(or brown)
1/2 cup arrowroot starch (I suspect you could use any other starch-tapicoa, potato, etc. Experiment at your own risk!)
2 cups shredded colby-jack cheese(you can also use cheddar, but I loved the colby-jack)
1/2 cup REAL Parmesan cheese
1 tsp garlic powder
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
1 1/4 cup thick sourdough starter
The how-to part: 1. Pulse butter in food processor for five seconds. Add the white rice flour, arrowroot, garlic, paprika, salt, and pepper. Pulse until well-combined.
2. Now, if you have a pretty big and high powdered food processor, I recommend mixing it all in the food processor. However, mine was not quite big enough, so I took everything out of the food processor at this point. Then I put in in a large bowl and mixed in the cheese and sourdough starter with my hands. (Or pulse these last two in the food processor.)
3. Now, divide into 3-6 parts, depending on how big you want the crackers to be. Roll these parts into logs, thin or thick, again depending on how big you want them to be. I made some big and round and others smaller.
4. Cover with plastic wrap and place in the refrigerator for at least 1 hour. I actually left mine in overnight and they turned out great!
5. Preheat oven to 375 F. Unwrap the logs and cut them into 1/4” thick little pieces.
6. Place on parchment paper or a buttered non-stick pan. If you don’t do one of these to things, then you will have crumbs for crackers!
This was a non-stick pan, so they came out good, but I highly recommend using parchment paper!
7. Now put in the preheated oven and bake on the middle rack 10-13 minutes or until lightly browned.
8. Remove from oven and let cool 2-5 minutes, then flip them all over with a spatula and bake on the bottom rack for 2-4 minutes. Check after two minutes and if the bottoms still need to be browner, put back in oven for 2 more minutes.
9. Remove from oven and let cool at least 10 minutes.
10. Eat and enjoy!
Well, hopefully you will like them and so will your family! Keep a constant eye on these crackers as they burn easily and you don’t want that to happen. Then, you will end up with cracker crumbs. Believe me, that had happened already to me. But-as I hate to waste food-I am going to make chili and serve cracker crumbs with it! YUM!!!
Please share any suggestions or alterations or just comments!
These are the crackers with my mom’s homemade pepper jelly and cream cheese! Double YUM!!