Herby sourdough crackers from Cannelle et Vanille Bakes Simple: A New Way to Bake Gluten-Free (page 110) by Aran Goyoaga

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute extra virgin olive oil for eggs; and poppy seeds, cumin seeds, dried thyme, dried rosemary, or dried herbs of your choice for sesame seeds.

  • crandall57 on March 06, 2024

    These crackers were crispy and flavorful. I used fresh rosemary and tarragon on one sheet pan and cumin seed and Mexican oregano on the other. I added some Malden sea salt to both sheet pans. Next time, use more sheet pans so the cracker sheet is smaller and the center gets crispier. I used the 1/16" ring on my rolling pin. The dough was easy to work with. Will make them again, trying even more flavor combinations. Try rolling smaller portions of dough, so they are thinner and finish crispier.

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