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GFCF Crackers




Source of Recipe


Edward and Gail


Recipe Introduction


Origin Unknown


List of Ingredients




1/2 cup millet flour
3/4 cup brown rice flour
1/4 tsp baking soda
1/2 tsp Himalayan salt
2 tsp olive oil
6 1/2 Tbls water

Recipe



Mix dry ingredients in small bowl with wire whisk.

Add wet ingredients and stir- wooden spoon works best.

Dough should be firm, but not too dry to hold together.

Roll out to about 1/8 inch with rolling pin.

Use knife or pizza cutter to score into small squares and bake at 400 degrees for about 30 minutes- or until browned.

Author's Notes:(I use a countertop oven, so you may have to adjust the time if using a regular oven.)
These crackers crisp up as they cool. They are light and airy, but not crumbly. They are excellent with avocado dip, peanut butter, and soup- or just plain.
Variations: add 2 teaspoons dill weed and 1 teaspoon apple cider vinegar for dill flavor crackers; or add decrease either flour by 1/4 cup and add 1/4 cup nutritional yeast for crackers that rival "cheese nips."

Gail's NOTES: I roll dough out onto parchment paper, then slide onto cookie sheet to bake.

If replacing either millet or brown rice flour with Jasmine flour, add a little more water- one teaspoon at a time until dough is not too dry; bake longer- crackers will be more firm.

You will have to adjust amount of water depending upon which flour you use.

If dough is too wet, simply add more flour.