Gluten-free Sourdough Garlic Crackers 

Free from gluten, eggs, diary and refined sugars.

• Preheat oven to 200C and lightly grease 2 baking sheets.
• In large bowl, whisk together dry ingredients.
• Stir in olive oil , then stir in garlic and sourdough starter until evenly lumpy.
• Slowly stir in 1/4 c. water until dough starts to form a ball. Add remaining tablespoons of water, if necessary, to get all the dough to stick together.
• Knead lightly a couple times to combine all the dough into a ball. 
• Divide in half and place on cookie sheets.
• Lay a sheet of plastic wrap (not very crunchy, I know, but it works) over the dough and spread out with your hands until it’s evenly about 1/4 inch thick. 
• Sprinkle with extra salt and prick all over with a fork.
• Using a pizza cutter or a very sharp knife, cut the dough into squares, but do not separate.
• Bake for 12 minutes, or until browning on the edges. 
• For crispier crackers, bake a 2-4 minutes longer.
• Break into pieces and store leftovers (if any) in an airtight container

Serves: 
Prep time: 10 minutes
Cook time: 12 minutes 

• 1 cup brown rice flour (150g)
• 1/2 cup oat flour (or just blend gluten-free oats in the blender) (55g)
• 1/2 cup tapioca flour (or other starch like arrowroot would work, too) (60g)
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2+ teaspoon oregano
• 1/4+ teaspoon sage
• 1/4 cup olive oil
• 1 tablespoon minced garlic
• 1/2 cup bubbly sourdough starter (you can use your discarded starter)
• 1/4 cup + 2 tablespoons water