Traditional crackers are not always easy to find when you are looking for a gluten, soy and dairy free snack. These crackers are salty, flaky and without any dairy. Makes about 40 crackers.
What you'll need:
1 cup gluten free flour blend (Head to the bottom of the page for some suggestions). I like to make my own with 1/2 cup brown rice flour, 1/4 cup arrowroot flour and 1/4 cup millet flour.
2 teaspoons organic cane sugar
1 teaspoon cream tartar
1 teaspoon baking soda
1/2 teaspoon xanthan gum or konjac powder
3/4 teaspoon sea salt
3 tablespoons coconut oil
6 tablespoons of water
1. Preheat oven to 350 °F. Line two baking sheets with parchment paper and set them aside until ready to use.
2. In a large bowl whisk together the flour, sugar, cream of tartar, baking soda, xantham gum, and sea salt.
3. Add the water and oil. use a spatula to blend in the ingredients. Then use hand to knead the dough for two minutes. Add tablespoons of water if necessary until the dough is smooth.
4. Roll dough between two sheets of parchment paper to 1/4 inch thickness. Use a small cookie cutter to create the crackers about one inch round. Place the prepared crackers in the prepared baking sheets. Use a fork to poke tiny holes into the crackers and give them lines on the edge.
5. Bake for 11 minutes or until the edges are just golden.
6. Remove the crackers to cooling rack to cool completely before serving.
7. Store the finished crackers in an airtight container at room temperature for 3 to 5 days.
Serve them with your favorite snack butter or soup.
To make a coconut free version use organic all vegetable shortening.