My poor sourdough stater has been unused for weeks now. Needless to say I am so looking forward to baking a loaf of crusty hearty bread after I get these nasty candida yeasties under control in my system. That said, going forward I will have to seriously monitor my intake of gluten, sugars and yeast containing and yeast loving foods, so bacteria and yeast in my digestive tract stay in balance.
So crackers. Crackers luckily do not need yeast. But I’m unimpressed with the commercial gluten free crackers I’ve tried. So for tackling this homemade version they had to fit some specific criteria: 1) Have a crunchy, slightly crumbly texture, NOT cardboard in other words. 2) Be flavorful and rich tasting. 3) Be loaded with seeds and herbs.
To my happy surprise the first go round came out wonderful. A few test runs later and this recipe is definitely a keeper. My boys eat them all up before I can get a handful for myself so I recommend doubling the recipe if you have hungry appetites in your home.