Gluten Free Crackers

Photo by Mishell R.
Adapted from forkandbeans.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from forkandbeans.com

Ingredients

  • 1 1/4

    c. Cara's All-Purpose Blend (see link below)

  • 3

    Tbsp. flaxseed meal

  • 1

    Tbsp. fresh rosemary, minced (or 2 tsp. dried rosemary)

  • 1/4

    tsp. salt

  • 3

    Tbsp. vegan butter, softened

  • 1/4

    c. water

  • 1

    Tbsp. maple syrup

  • Cara's All Purpose Blend

  • 3

    c. superfine brown rice flour

  • 3

    c. Sorghum flour

  • 1 1/2

    c. Potato Starch

  • 1 1/2

    c. Arrowroot Powder

Directions

1.Preheat oven to 400 degrees. 2.Combine the flour, flaxseed, rosemary, and salt together. Add butter until small crumb grains form. 3.Add water and syrup and blend until a smooth dough ball forms. If your dough gets too crumbly, add a teaspoon of water at a time. 4.Divide into 2 balls and roll in between 2 pieces of parchment paper; the thinner the dough rolls out, the better (but also note the more delicate the dough becomes). 5.Using either a pizza cutter or rigid cookie cutter, cut squares into the dough. Delicately place each square on top of parchment paper-lined baking sheet with a metal spatula. Sprinkle tops with salt. 6.Bake for 10-12 minutes (or until browned along the edges). Allow to cool on the baking sheet.

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