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Savory Gluten Free Crackers




Source of Recipe


Bob's Red Mill website; posted by Lori Bakes


Recipe Introduction


A wonderful savory cracker without corn, wheat, yeast, milk or egg. Saltine-type cracker when lightly sprinkled with sea salt.



Recipe Link: http://www.bobsredmill.com/recipe/detail.php?rid=35

List of Ingredients




3/4 cup Amaranth Flour
1/2 cup Arrowroot Starch
1/4 cup Almond Meal/Flour
1/4 tsp. Sea Salt
1/2 tsp. Cinnamon, Saigon (Premium)
3 Tb. Vegetable Oil
3-4 Tb. Water
1/2 tsp. Baking Soda
1 tsp. Cream of Tartar
1/2 tsp. Caraway Seeds (Whole)
1/4 tsp. Garlic salt (Premium)
1 tsp. Oregano, Mediterranean
1 Tb. Sesame Seeds (White Hulled)


Recipe



Preheat oven to 350 degrees.

Lightly crush caraway seeds using a mortal and pestle. Set aside.

Place all dry ingredients except the sesame seeds in large bowl and stir to combine.

Mix oil and 3 tablespoons water together and add all at once to flour mixture. Stir only until a ball forms. If ball appears dry and crumbly add a little more water, one teaspoon at a time, until ball hangs together. (Moisture content of flour varies.)

Roll half of the dough at a time, rolling quite thin using wax paper if needed. Cut into 1-1/2" squares or triangles and prick with fork.

Sprinkle sesame seeds onto un-greased cookie sheet and transfer cracker cut-outs to cookie sheet and bake 15 minutes.

Place crackers on wire rack, place it back on the cookie sheet, and return it back to the oven to crisp another 5-7 minutes.

Cool completely before storing in an airtight container. Repeat with other half of dough.

Makes 3-4 dozen crackers