cracker - French Seedy cracker

By tinathorn

Ingredients

• 1/4 cup hot water (hot enough to dissolve honey)
• 3 Tablespoon honey
• 1 cup (minus 1 1/2 teaspoons) sorghum flour
• 2/3 cup rice flour
• 1/2 cup tapioca flour/starch
• 1/2 cup corn starch (or potato starch)
• 1 1/2 teaspoons xanthan gum (or guar gum)
• 1 teaspoon cinnamon
• 1/2 cup dark brown sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 12 Tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 1 teaspoon pure vanilla extract
• 3 Tablespoons gluten free oats
• 2 Tablespoons sesame seeds
• 1 1/2 Tablespoons unsalted sunflower seeds
• 1 Tablespoon chia seeds

Details

Servings 20
Adapted from glutenfreerecipebox.com

Preparation

Step 1

Prepare two pieces of parchment paper to fit two baking sheets and set them aside.
In a measuring cup, add warm water, add honey, stir to dissolve and set aside to cool.
In a medium-size bowl, add rice flour, tapioca flour, cornstarch, xanthan gum, brown sugar, cinnamon, baking soda, and salt, and whisk to combine thoroughly.
With a pastry cutter or 2 knives, cut butter into flour mixture.
Add vanilla to honey mixture and stir to combine. Add this mixture to the flour and butter mixture and mix thoroughly with a wooden spoon.
Preheat oven to 325°F.
Dust a rolling pin with potato or cornstarch, transfer the dough to the parchment paper, and form into a disc shape. Divide the dough into pieces and place one in a zipper storage bag and set it aside.
Roll the one piece of dough out to fit a baking sheet to approximately 1/16-inch thick.
Using a pizza slicer, pastry cutter, or long knife, cut the dough, horizontally 5-inches apart and vertically, 2-1/2" apart to create rectangles. Do not removed the rectangles as you will separate them after you bake them.
Poke holes in each cracker with the tip of a knife or long two-prong fork.
In a small bowl, mix the seeds and sprinkle on top of the dough. Using moistened fingertips, gently pat the seeds into the dough. Brush off any excess seeds from the parchment paper and transfer the dough to a baking sheet. Bake for 15 - 20 minutes.
While the first batch is baking, repeat the steps above with the remaining dough that you stored in the zipper storage bag.
Remove the baked gluten free crackers from the oven, immediately transfer them to a cooling rack to cool completely.
Break the crackers apart, if necessary. Some separate on their own, while others need a little help.
Tips

Cornstarch has more crisping qualities than any other starch. Use it when possible, however, if you are corn intolerant, potato starch will do nicely. It has just a little under the crisping qualities that cornstarch has.