How to make Sourdough Crackers
Sourdough crackers are so easy to make! This is a copy-cat recipe of Rustic Bakery's sourdough crackers but healthier without the sugar and the canola oil.
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Super crispy keto 5 seeds crackers | keto vegan gluten-free
These crackers are wonderfully crispy and are packed with nutrients and wholesome goodness. Enjoy as the are or topped with vegan cheese and spreads. A great way to start a day or as a snack!
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INGREDIENTS
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1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/4 cup chia seeds
1/4 cup white sesames
1/4 cup black sesames
2 tbsp psyllium husk powder
(or 4 tbsp ground flaxseed)
(or 4 tbsp ground chia seed)
1 tsp coarse sea salt (adjust to your taste)
2 tsp dried oregano (or other herbs of your choice)
½ cup cold water
DIRECTIONS
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1. Mix the seeds, psyllium husk powder, dried herb and salt together in a bowl.
2. Add in the water and mix everything well. Leave to rest for 15-20mins.
3. Spread the seed mixture on an ungreased baking tray (regular cracker thickness). Note: if the mixture still feels too loose at this stage, sprinkle a small amount of psyllium husk powder)
4. Bake in a 150C/300F preheated oven for 30-35 mins (or till crispy). Option to cut crackers half way into the baking time while the mixture is still slightly soft (10-15 mark).
5. Leave to cool for a few minutes and enjoy.
AVOCADO SPREAD
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Chopped avocado
Vegan mayo (or vegan yoghurt)
A drizzle of extra virgin olive oil
Salt to season
Mix all ingredients together and that’s it!
#KetCrackers
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Buckwheat Sourdough Bread | Best GLUTEN FREE Sourdough Bread Recipe | NO XANTHAN GUM!
Today, we will learn how to make Gluten free Buckwheat Sourdough Bread without any Xanthan Gum. I blend Buckwheat flour with Rice Flour together. Because I am not fond of Buckwheat flavor, blending it with Rice Flour worked very well. My buckwheat bread has a non-dominant buckwheat taste and it is a very delicious bread that is soft on the inside and crispy on the outside. It is great to consume it with ''Honey and Kaymak''(clotted cream) for breakfast, of course, it will be a great accompaniment to any meal you want. Let me give you brief information about ‘’KAYMAK’’, gaymak, sarshir, qashta/ashta, geymar is a creamy dairy food similar to clotted cream, made from the milk of water buffalo, cows, sheep, or goats. Kaymak has a high percentage of milk fat, typically about 60%.
Kaymak is traditionally consumed with baklava and other Turkish desserts, and also a traditional Turkish breakfast with honey or jam.
It is widely consumed in the Balkans, Iran, Iraq, and Afghanistan...
Let's get started!
#glutenfreesourdoughbread #buckwheatsourdoughbread #buckwheatbread
Please check my other Gluten free Sourdough Bread recipe, I linked the playlist down for you:) I also added ''How to Make Gluten free Sourdough Starter'' and ''Sourdough Levain'' videos.
INGREDIENTS LIST:
Rice Flour 200g
Buckwheat Flour 200g
Corn Starch 70g
Potato Starch 70g
Psyllium Husk 35g
Water 650g
Sourdough Levain 100g
Salt 10g
SOURDOUGH LEVAIN:
Mature Sourdough Starter 30g
Sorghum Flour 15g
Millet Flour 20g
Water 35g
*Bulk Fermentation in the Fridge Overnight for about 12-24 hr.
*Next Day, Take the Dough Out of the Fridge and Rest for 1 hr. Before Shaping
*1 hr. later, Give Shape
*Final Proof for about 3-4 hr.
*3-4 hr later, Bake at 450F Preheat Oven 35min. with Lid and 400F 45min. without Lid
*Place the Water Bath Bottom Rack of the Oven during the baking
*Slice your bread after completely cools down
***Gluten free Sourdough Bread Recipes
***Gluten free Sourdough Starter:
***Gluten free Sourdough Levain:
How Good Baking shares with you Gluten-free, Vegan, Dairy-free, Sugar-free, Paleo and Keto, healthy, and delicious baking recipes.
How Good Baking demonstrates Gluten-free, Vegan, Paleo, Keto, Dairy-free, and Sugar-free cookies, cakes, breads, and other pastries for you.
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EASY Sourdough Crackers & Cereal Snack (GF VEGAN)
Baking the Easy Sourdough Crackers & Cereal Snack has saved my crunching needs! In the busier months, it’s great to have tasty snacks to grab and go—especially for potluck/picnic season! You will fall in love with the Discard Crackers/Chips if you can’t consume corn tortilla chips! It’s the Bonus Recipe in the video! ➡️PLEASE see each recipe post on freshisreal.com for details. They include information about the ingredients, substitutions, the GF flour combo, and how to use your gluten-free sourdough starter or sourdough discard. Recipe links below ⬇️
Ps. Watch until the end! I’m showing off some of the Wild Yeast Bread (GF Sourdough) that some of you (GFV Baking Facebook group) have baked! Join the group »
#dicardcrackers #glutenfreesourdough #glutenfreesourdoughstarter #glutenfreerecipes #discardrecipes #cerealsnack #glutenfreevegan
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⬇️Get the FULL RECIPES with INSTRUCTIONS here ⬇️
CRACKERS »
CEREAL »
CHIPS »
_________________________
GF Sourdough Starter RECIPE:
»
GF Sourdough Starter VIDEO:
»
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Related INGREDIENTS and KITCHEN tools:
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» [ US ] GF Brown Rice Flour:
» [ US ] GF Buckwheat Flour:
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MOST RECENT BREAD RECIPE VIDEO:
Wild Yeast Bread (GF Vegan Sourdough)
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SOURDOUGH EINKORN CRACKERS | MADE FROM SCRATCH ARTISAN CRACKERS
#made from scratch sourdough crackers #einkorn wheat crackers
In today's video I am showing you my simple process for making the most delicious crackers that you are sure to love. They meet all the criteria: fast, easy, controlled ingredients, healthy, homemade from scratch, fermented food, sourdough, versatile (can add any spice or cheese, cut into any shape, or use any variety of wheat), cost pennies to make, and best of all they are so delicious.
SOURDOUGH CRACKERS OR FLATBREAD RECIPE
1 CUP OF SOURDOUGH STARTER - (CAN BE DISCARD OR FRESH)
1 CUP OF FLOUR - I USED EINKORN FLOUR HERE BUT USE WHATEVER FLOUR YOU HAVE
AVAILABLE
1/4 TEASPOON OF SALT
1/4 CUP OF OLIVE OIL
I ADDED ABOUT 1 TEASPOON OF FRESHLY CUT ROSEMARY TO THE CRACKER DOUGH - ADD YOUR FAVORITE HERB OR MAKE THEM PLAIN.
SPRINKLE CRACKERS WITH SALT - I USED MALDON SALT BUT KOSHER OR SEA SALT WILL WORK.
INSTRUCTIONS:
-TO A BOWL ADD SOURDOUGH STARTER, FLOUR, SALT, OLIVE OIL, HERBS IF USING
-MIX, IF YOUR DOUGH IS STICKY ADD MORE FLOUR ABOUT 1 TABLESPOON AT A TIME UNTIL THE DOUGH IS SMOOTH AND SOFT. TAKE NOTE IN THE VIDEO ON HOW THE DOUGH SHOULD LOOK.
*REMEMBER ALL FLOUR ARE DIFFERENT AND NEED DIFFERENT LEVELS OF HYDRATION SO YOU MAY NEED TO MAKE ADJUSTMENTS ON AMOUNT OF FLOUR.
-SET ASIDE OVERNIGHT OR 6-8 HOURS TO FERMENT, or (if you are in a hurry just skip fermentation step then) YOU CAN REFRIGERATE OR ROLL YOUR DOUGH AND MAKE CRACKERS. * I FIND ROLLING CHILLED DOUGH IS EASIER. YOU ALSO CAN FREEZE THE DOUGH, JUST SET OUT AT ROOM TEMPERATURE UNTIL DEFROSTED AND YOU ARE READY TO GO
-DIVIDE DOUGH IN HALF
-ROLL OUT HALF OF THE DOUGH - I FIND ROLLING ON UNBLEACHED PARCHMENT HELPS AS A GUIDE TO ROLL OUT THE CORRECT SIZE , LESS MESS AND EASY TRANSFER TO BAKE.
CUT DOUGH INTO ANY SHAPE YOU DESIRE OR JUST LEAVE WHOLE FOR FLATBREAD.
BAKE AT 350 DEGREES
I SET THE TIMER FOR 12 MINUTES AND CHECK THEM UNTIL THEY ARE THE DESIRED CRISPNESS FOR YOUR FAMILY.
A PREHEATED TURNED UPSIDE DOWN COOKIE SHEET HELPS WITH CRISPNESS, A PIZZA STONE WILL ALSO HELP.
I FREEZE THE CRACKERS ALL THE TIME!
I STORE THEM IN A LIDDED GLASS BOWL.
ENJOY!
YOU SAVED LOTS OF $ BY MAKING YOUR OWN CRACKERS.
YOU CONTROL THE INGREDIENTS AND MAKE A HEALTHY SNACK FOOD FOR YOUR FAMILY.
I HOPE THIS VIDEO WILL HELP YOU!
PLEASE ASK QUESTIONS OR LEAVE COMMENTS!
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BEST,
CAREN
3 Homemade Cracker Recipes for Your Favorite Store-bought Brands
Today, we have 3 homemade cracker recipes for your favorite store-bought brands! We are making Ritz Crackers, Cheez-Its, and Wheat thins. These are the ultimate copycat recipes! Not only can we achieve the flavor of these iconic brands that we know and love, but we can also do it without all the added junk. So, get ready for a fresh, flavorful, and homemade version of your favorite crispy treats.
Chapters:
0:00 Intro
0:06 How to Make Cheez It Crackers
5:00 How to Make Ritz Crackers
8:58 How to Make Wheat Thins
13:01 Outro
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
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