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Ingredients
- 1 1/4 cups (175 g) all purpose gluten free flour
- 9 tablespoons (75 g) sweet white sorghum flour
- 1/4 cup (30 g) teff flour
- 1/2 teaspoon xanthan gum (omit if your blend already contains it)
- 1/4 cup (40 g) coconut palm sugar (can replace with 6 tablespoons (72 g) granulated sugar)
- 1 1/2 teapsoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon (6 g) kosher salt, plus more for sprinkling
- 6 tablespoons (84 g) unsalted butter, melted and cooled
- 1/2 cup (4 fl. oz.) milk, at room temperature
Preparation
Step 1
Preheat your oven to 350°F. Line a rimmed baking sheet with unbleached parchment paper, and set it aside.
In a large bowl, place the all purpose flour, sorghum flour, teff flour, xanthan gum, sugar, baking powder, baking soda and salt, and whisk to combine well. Add the butter and milk, and mix to combine until the dough begins to come together. Knead the dough until it is smooth. Divide the dough into two parts, and press each into a small ball.*
Place the first ball of dough between two sheets of unbleached parchment paper, and roll into a rectangle about 1/8-inch thick (about the thickness of a nickel). The dough should roll out quickly and easily. With a pastry wheel or sharp knife, slice the dough into 1-inch square crackers. Place the squares them on the prepared baking sheet, less than 1-inch apart (they will not spread during baking). Gather and reroll scraps. Repeat with the other half of the dough. Sprinkle the tops of the rounds liberally with kosher salt.
Place the baking sheet in the center of the preheated oven and bake, rotating once during baking, for about 9 minutes, or until the crackers are golden brown around the edges. Allow to cool completely on the baking sheet. Store in a tightly sealed glass container at room temperature. For best results, serve within 2 days.
*note: If you are using coconut palm sugar (which is the same as palm sugar), it has a tendency to clump. The clumps of sugar can be avoided by making the dough in a food processor.