Savory Crackers (Gluten/Casein Free) |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Homemade crackers. My family says that they taste just like Breton crackers. Below, I actually used more starch and less flour combination (still totaling 3/4 cup). I also didn't really measure the Italian seasoning or garlic powder. Ingredients:
1/2 cup brown rice flour |
1/4 cup potato starch |
1/2 teaspoon xanthan gum |
1/4 teaspoon baking soda |
1/2 teaspoon salt |
2 teaspoons italian seasoning |
1 teaspoon garlic powder |
2 tablespoons sunflower oil |
1 tablespoon honey |
3 tablespoons sesame seeds, toasted |
2 -3 tablespoons soymilk, unsweetened |
1/2 teaspoon cider vinegar |
Directions:
1. Preheat oven to 350°F and grease cookie sheet, use parchment, or use a silicone baking mat (that is what I used).
2. Mix together flours, gum, soda, salt, seasonings.
3. 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.
4. Roll out thinly, then use a cookie cutter to make into crackers (I used a small circle, about the size of Ritz).
5. 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!
6. *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!
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