Gluten-Free Crackers Recipe

Based on Carol Fenster’s cracker recipe from her book 1001 Gluten-Free Recipes (great book, btw!)

Ingredients

⅓	cup white rice flour
⅓	cup brown rice flour
⅓	cup and 2 TBSP tapioca flour
1	TBSP potato starch (not flour)
2	TBSP sugar
⅛	tsp paprika
¼	tsp italian seasoning
⅛	tsp garlic salt
	pinch of white pepper
½	teaspoons xanthan gum
½	teaspoon baking powder
¾	teaspoon salt
1	TBSP melted butter
2	teaspoons canola oil
1	egg
1	egg yolk
½	Tbsp cold water

Directions

Preheat oven to 350

Mix all dry ingredients together, including the spices and salt.

In another bowl, mix together the butter, oil, whole egg and egg yolk.

Mix dry and wet ingredients together in the larger bowl. Now add the 1/2 TBSP of cold water. Mix well with fork or clean hands.

Roll dough into ball then roll flat to about 1/8 in thickness between two sheets of parchment paper or aluminum foil. Shape into a square or rectangle and cut the crackers into little squares or rectangles (no more than an inch wide.)

Bake 11-13 min at 350 on a sheet of aluminum foil, then TURN OFF oven and leave them in there for about 5-7 more minutes (this will make them a little more golden).

Store in an air-tight container for about 4-5 days.