Recipe

6 INGREDIENTS • 7 STEPS • 1HR 30MINS

Sourdough Red Rice Flour Crackers

Name: Sourdough Red Rice Flour Crackers
Total time: PT5400.0S
Yield: 1
Ingredients: 170 gram Sourdough Starter; 100 gram Red Rice Flour; 25 gram Water; 20 gram Extra-Virgin Olive Oil; 5 gram Salt; 50 gram Whole Wheat Flour

Crunchy homemade crackers made with sourdough and whole red rice flour!

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The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

https://www.thefitmediterranean.com/

Crunchy homemade crackers made with sourdough and whole red rice flour!

1HR 30MINS

Total Time

$1.97

Cost Per Serving

Ingredients

Servings

1

US / Metric

6 oz

Sourdough Starters

3/4 cup

Red Rice Flour

1 oz

Water

0.5 oz

Extra-Virgin Olive Oil

3/4 tsp

Salt

1/3 cup

Whole Wheat Flour

Nutrition Per Serving

VIEW ALL

Calories

1068

Fat

26.1 g

Protein

24.5 g

Carbs

189.4 g

Add to plan

Sourdough Red Rice Flour Crackers

Save

The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

https://www.thefitmediterranean.com/

Cooking InstructionsHide images

step 1

Take your sourdough starter out of the fridge 2-4 hours before starting. It needs to get bubbling which will take longer during wintertime, and will be much faster over the summertime.

step 2

In a bowl combine the Sourdough Starters (6 oz), Red Rice Flour (3/4 cup), Water (1 oz), Extra-Virgin Olive Oil (0.5 oz), Salt (3/4 tsp), and Whole Wheat Flour (1/3 cup).

step 3

Stir them all together then cover with plastic wrap and let rest for 1 hour. The dough now should look much more relaxed and elastic.

step 4

Roll it out onto a floured surface.

step 5

Then cut off your crackers the shape you like! Prick the crackers with a fork.

step 6

Preheat your over to 400 degrees F (200 degrees C).

step 7

Bake in a preheated oven at 400 degrees F (200 degrees C) for about 20 to 40 minutes or until your crackers are nice and crispy. Remove and let them cool down completely before storing them.