Garlic Herb Crackers (sourdough discard)

Preheat the oven to 325ºF.

Whisk the brown rice flour, gluten-free oat flour, potato starch, tapioca starch, psyllium husk powder, baking soda, kosher salt, and Italian seasoning in a large bowl until combined.

Add butter to the gluten-free flour mixture. Use a pastry cutter, 2 knives, or your fingers to cut the butter into the gluten-free flour mixture until it resembles coarse sand

Add the garlic and sourdough discard, and mix until it starts to clump together.

Add 60 mL of water and mix until a dough starts to form. Add the remaining 20 mL of water if the dough does not stick together and mix until a dough forms.

Knead the dough into a ball. Divide the dough into two pieces.

Place 1 piece onto a sheet of parchment paper and flatten it slightly with your hand. Place another sheet of parchment paper on top of the dough and roll it out until it is 1/4-inch thick.

Remove the top sheet of parchment, then use a fork to prick the dough.

Sprinkle more kosher salt on top of the dough if desired, then use a pizza cutter to cut the dough into 1-inch squares.

Repeat steps 7-9 to roll out the second piece of dough.

Bake the crackers for 12 minutes, until slightly golden brown around the edges. If you want crispier crackers, bake them for another 2-4 minutes.

Let the crackers cool completely, then break them into pieces before serving.