Savory Gluten Free Crackers Recipes

Steps:

• Preheat oven to 350°F and grease cookie sheet, use parchment, or use a silicone baking mat (that is what I used).
• Mix together flours, gum, soda, salt, seasonings.
• Mix together oil, honey, and stir into flour mix. Add sesame seeds, then milk and vinegar. Start with the 2 tablespoons of milk, and see if you need that splash more.
• Roll out thinly, then use a cookie cutter to make into crackers (I used a small circle, about the size of Ritz).
• Bake for about 12 minutes (they start to brown nicely, then flip and bake for about 4-8 more. Depends how thick you made 'em!
• *Note: there are some I've stored in the freezer, and we haven't re-tried them yet, but I'll update when we do!

Steps:

• Preheat oven to 350°F
• 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 as the moisture content of flour varies).
• Roll half of the dough at a time, rolling quite thinly between layers of 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.