Gluten Free Crackers
By á-29897
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
Details
Adapted from forkandbeans.com
Preparation
Step 1
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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