Gluten Free Crackers

Great with Cheese, Dips, or Even Plain!
2 C. Garbanzo Flour
    Plus additional Flour for rolling out the dough (I used soy flour)
1/2 Tsp. Fresh Cracked Pepper
3/4 Tsp. Salt
1 Tsp. Sugar
1 Tsp. Baking Powder
1/3 C. Olive Oil
1 Egg
Approx. 1/4 C. Cold Water
Herbs for topping (optional)

In a large bowl, mix together the flour, salt, pepper, sugar and baking powder. In a separate bowl, whisk together the olive oil and egg. Mix the egg and oil mixture into the flower mixture until the mix has a coarse, crumbly texture. Slowly add the cold water until the mix comes together in one big ball. Place the ball on a floured cutting board and cut into two. Pat each ball into a 6" by 6" square. Wrap each square in plastic wrap and refrigerate for 30 minutes. Turn your oven on to 375 when you put the dough into the refrigerator, so that it can preheat. After 30 minutes, take one square of dough out of the refrigerator. On a well floured cutting board, roll the dough out into a large rectangle, about 1/8" thick. If you are adding herbs to the top of the crackers, sprinkle the rolled out dough with a little bit of water and then sprinkle on the herbs. Gently roll the rolling pin over the dough a few times to press the herbs into the dough. Using a pizza cutter, cut the dough into your desired shape and size (I usually do 2" by 1" rectangles). You can also use a fun cookie cutter if you want to be fancy. Place each cracker onto a greased and floured cookie sheet and bake until golden brown. Be sure to check the crackers often and to remove them as they are done (some crackers my cook faster than others. Especially ones that are a little thinner and the crackers around the edges of the pan). Let the crackers cool completely before chowin' down.


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