The holidays are right around the corner and that means gatherings, guests and appetizers. It is very hard to find FODMAP friendly crackers, so I set out to try and make some. It occurred to me that if we can eat sourdough bread, then we should be able to eat crackers if they are made from the exact same ingredients and left to ferment for the same amount of time. At first I started out with a completely different vision than these… I tried to make wafer-type crackers. They were a complete failure… three times. One day I hope to achieve those, but in the mean time, I switched tactics and settled on these buttery, flavourful, carb-ful squares. They are actually some of the tastiest I’ve had and very straightforward to make! Simply mix up your dough the night before, and let it rest at room temperature overnight. Next day, roll it out very thin (almost translucent), cut into squares (or use cookie cutters), and bake for 10 minutes (or until lightly browned). Serve with cheese or your favourite low-FODMAP dips and spreads… keep an eye out over the next two months as I will be posting several dip recipes, including a cheeseball, smoked salmon dip and antipasta. Enjoy!
- 180 grams active sourdough starter
- 110 grams all-purpose flour
- 57 grams butter unsalted
- 1 tsp salt
Mix all the ingredients until they form a soft, slightly sticky, dough
Allow the dough to ferment for 8 hours
When you're ready to bake, preheat oven to 400°F
Flour your work surface well, then roll the dough out as thin as possible
Cut into 2 inch squares. Poke each square several times, which will help the steam escape so they stay flat. If you'd like the crackers to look fancier, use a fluted pastry cutter.
Transfer to a parchment lined baking tray and bake for about 10 minutes or until crisped and lightly browned