Step 1

Preheat your oven to 325F. Line a baking sheet with a piece of parchment paper and set aside.

Step 2

In a microwave safe bowl carefully melt the unsalted butter. Remove the bowl from the microwave and add the oil to the melted butter. Set aside and allow to cool for a few minutes.

Step 3

In the meantime, add the room temperature sourdough discard, sugar, Whole Psyllium Husks, kosher salt and if using a ⅛th of a teaspoon of smoked paprika. Stir the ingredients together until fully incorporated.

Step 4

Add the cooled melted butter and oil mixture to the sourdough discard mixture and stir together.

Step 5

Retrieve your parchment-lined sheet tray and transfer the gluten free cracker dough to the sheet tray. With a small offset spatula spread out the dough in an even thin layer. Don't spread the dough to the edges of the pan or the crackers will be too thin and burn within minutes. Aim for around 13" x 9" inches.

Step 6

Evenly sprinkle the cracker dough with your choice of toppings. Don't go overboard since the cracker dough will shrink during baking.

Step 7

Place the cracker dough in the preheated oven and bake at 325F for 20 minutes.

Step 8

After 20 minutes lower the temperature to 300F and bake the cracker dough until light golden brown. I bake my crackers for around 30-35 minutes TOTAL. It's important to mention that the crackers will crispen up while the sourdough crackers are cooling. Baking times varies from oven to oven and how thin the sourdough cracker dough is.

Step 9

Allow the crackers to cool completely on the sheet tray. If you are worried about them overbaking, carefully move them on the parchment paper to a cutting board (or a cold sheet pan). Cool completely before serving