Fresh Milled Flour Sourdough Crackers

Why You Will Love These Fresh Milled Flour Crackers

1. Taste. These crackers have that simple, satisfying, comforting taste and texture we love about a good dipping cracker or one to pair with cheese. They remind me of a saltine with a greater flavor depth. I love eating them spread with butter on top.
2. Quick & easy to prepare. You can make this recipe with just a few ingredients and no rise time, folding, or yeast needed.
3. Healing diet friendly. This recipe has fresh milled flour, which is completely different than using store-bought flour. It is lightyears healthier and less inflammatory than even from scratch sourdough using store-bought flour. Whether you are eating GAPS, Paleo, whole food, or just becoming more ingredient aware, this recipe is can be a compatible next step following many healing diets.
4. Customizable crunch. Use a lower temperature and longer cook time between flips to produce a crunchier cracker. A quicker cook time can yield a softer, chewy texture more like a tortilla (which is also a family favorite way to eat these!
5. Simple ingredients. No need for any specialty or unfamiliar ingredients. Just the basics.

As our family healed from food allergies using a gut healing protocol, we learned how to re-create favorite childhood recipes with healthier alternatives. With myself and all our children being gluten-sensitive, we were so thrilled to discover we tolerate fresh milled flour well. We, like many others, tried from scratch sourdough first, using store-bought flour. We continued to have inflammatory reactions from this. Now we make our sourdough and starter using only fresh milled grains and this has made all the difference for us. We have also, remarkably, been able to consume straight fresh mill flour baked goods (not fermented with sourdough first) without reactions since. Disclaimer: I am not a medical doctor, and this is not medical advice. If you have celiac or food allergies, talk with your doctor before adding in any new foods including this recipe.

Check out the process we used to heal from food allergies, auto-immune, and eczema here.

Fresh Milled Sourdough Crackers FAQ

1. Can I substitute butter or lard in this recipe?
   Yes, you can use butter or lard in place of the olive oil in this recipe.
2. What texture should these crackers be like?
   Using a lower temperature and longer cook time between flips to produce a crunchier cracker. A quicker cook time can yield a softer, chewy texture more like a tortilla (which is also a family favorite way to eat these!)

You will be surprised how simple these crackers are to make!

Ingredients (Makes 24 Large Crackers)

• 3 cups finely ground fresh milled flour (I used hard white wheat berries)
• 1 cup sourdough starter
• 2/3 cups water + 2 more tablespoons
• 1/2 cup olive oil
• 2 teaspoons salt (plus pinch extra salt to sprinkle on top; optional)

Instructions

• Add sourdough starter, olive oil, and water to a mixing bowl and mix
• Add salt and flour to the mixture and mix together until it forms into dough
• On a floured surface, roll out dough as thin as possible, while still being able to move to the pan. The thinner the dough, the crispier the cracker.
• For perfectly circular crackers, use a biscuit cutter or top of a mason jar to shape.
  OR, simply form 1 inch balls of dough and roll out into your best shot at a circular/preferred shape
• Heat a cast iron pan to medium heat
• Add crackers into cast iron pan and cook each side until golden brown
• Serve immediately or store in air-tight container for 4-5 days.

Recipe Notes

• Using a lower temperature and longer cook time between flips to produce a crunchier cracker. A quicker cook time can yield a softer, chewy texture more like a tortilla (which is also a family favorite way to eat these).
• If you are storing in the fridge, they may become more soft as time goes on. Re-crisp in a cast iron pan or toast a few minutes in the oven.