Preheat the oven to 375°F (190°C)
In a medium size bowl, mix together the unfed starter (straight from the fridge), with the warm water, then whisk in the psyllium husk.and m Rest for 30 mins in a warm place.
To the same bowl add the onion, garlic, tapioca starch, white rice flour, cheese, nutritional yeast, salt and pepper.
Rest the dough for 30 minutes in a warm place.
On a piece of parchment paper that is cut to fit a large baking tray. Knead the dough on a floured surface until it is thoroughly mixed and then transfer the dough to the parchment paper and roughly shape it into a rectangle. 7.
Using a rolling pin, roll the dough as thin as you can to about 1/8 of an inch thick, then cut the dough into squares with a pastry cutter or a knife.
Lightly brush the tops of the crackers with olive oil and then sprinkle them with salt and more nutritional yeast. Prick the crackers with a fork.
Bake for 40- 45 minutes, until they are starting to brown around the edges.
These crackers are so good eaten warm and you can reheat them before serving. You can also store them in an airtight container at room temperature