Gluten Free Herbed Crackers
This simple recipe for herbed crackers uses gluten free sprouted whole grain for more nutrition and easier digestion.
Ingredients
- 5 cups sprouted gluten free flour preferably organic
- 2 1/4 cups buttermilk or whole milk yogurt (not Greek-style)
- 1/2 cup butter melted
- 1.5 Tbl dill
- 1 tsp thyme
- 1 tsp oregano
- 1 tsp basil
- 1 tsp tarragon
- 1 Tbl baking powder
- 2 tsp sea salt
Instructions
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Mix flour with baking powder, herbs, and sea salt.
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Add melted butter and buttermilk and blend well by hand or with a mixer until a slightly stiff dough forms.
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Divide the dough into four equal parts. Roll out each quarter of the dough to 1/8 inch thickness on cookie sheet-sized pieces of unbleached parchment paper.
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Cut the dough into square-shaped crackers about 1x1 inch. Brush sprouted crackers with some more melted butter and carefully place parchment paper on a cookie sheet.
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When this process is complete for all 4 sections of dough (about 200 crackers), bake cookie sheets in a 300 F/ 150 C for 30 minutes.
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Reduce heat to 200 F/ 93 C and continue to bake for 3 more hours or until the herbed crackers are dry and crisp.
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Remove from the oven and cool. Store in airtight containers in the pantry or the refrigerator.