If you love the subtle, sour taste of sourdough bread, then you’re going to love these crackers too. Adding rosemary, sharp cheddar and homemade garlic and onion powder to the mix certainly doesn’t hurt the flavor either.

These crackers are also uniquely different because the dough has been soured, or rather, fermented. This is why sourdough has the tangy, sour taste that it does. During this process, beneficial microorganisms change the composition of the flour, leaving you with a dough that’s rich in probiotics, vitamins and minerals. Although most of the nutritional benefits are lost once cooked, these crackers remain very low in gluten – a benefit from the fermentation process. Yes, many people with gluten-sensitivities are able to eat sourdough bread and other traditionally, fermented grains