With three types of seeds, these crackers are hearty and protein-packed. Serve them with cheese or your favorite fermented dip!
- 1/4 cup millet flour
- 1/4 cup tapioca flour
- 1/4 cup sorghum flour
- 1/4 cup sweet rice flour
- 1 Tbsp. sugar
- 2 Tbsp. each flax, chia, and unsalted sunflower seeds
- 1/2 tsp. salt, plus more for finishing
- 1 tsp. psyllium husk
- 1/2 cup gluten-free sourdough starter
- 1/4 cup coconut oil
- 1 egg
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine the flours, sugar, seeds, salt, and psyllium husk. Whisk well to combine. In a separate, smaller bowl, whisk together the gluten-free sourdough starter, coconut oil, and egg.
- Add the wet ingredients to the dry and mix well until a stiff, but moist and tacky, dough is formed. Mix well using a fork for two minutes to fully incorporate and hydrate the flours and seeds. Set aside to rest for 5 minutes.
- After dough has rested, transfer the dough to the parchment-lined baking sheet. Using clean hands or a rolling pin with an extra sheet of parchment over top the dough, press the dough out into a rectangle that is between 1/8 and 1/4 inches thick.
- Use a pizza cutter to cut the crackers into 1.5 inch squares. There is no need to separate them. Dock each cracker a few times with a fork and sprinkle salt over crackers from 1-2 feet above crackers. Transfer pan to preheated oven.
- Bake crackers for 18-20 minutes or until edges are brown. The top of the middle crackers will still be soft but will harden as they cool.
- Allow crackers to cool completely on baking sheet before separating and serving.