- ¾ cup of gluten-free flour
- 2/3 cup of almond meal or oat flour, sub-gluten-free
- ¼ teaspoon of baking powder
- 2 tablespoons of flax seeds
- 1 teaspoon of freshly chopped rosemary
- ½ teaspoon of sea salt
- 1/8 teaspoon of garlic powder
- 3 ½ tablespoon of neutral oil or avocado oil
- 3-5 tablespoon of cold water
- Preheat your oven to 325 degrees. Line 2 small or 1 large baking sheet using a parchment paper; make sure to adjust the number of a baking sheet if you change the batch size.
- Take a food processor and add all the dry ingredients. You can also use a mixing bowl and whisk the ingredients till it combines properly. Add oil to the mix of dry ingredients. Use a pastry cutter or a fork to pulse and make the mixer crumbly.
- Add 1 tablespoon cold water to the mix of dry ingredients, at a time. Stir the mix while adding the water. Keep adding water till it forms a semi-sticky dough that you will be able to mold with your hands. Make sure it is not crumbly. Usually, it doesn’t require more than 5 tablespoons of water. Again, adjust if you are adjusting the batch size.
- Remove the dough from the mixing bowl or processor on to a flat surface. Make a small and loose ball out of the dough using your hands. Transfer the balls onto a clean surface lined with parchment paper or wax paper. Take another sheet of wax or parchment paper and lay it on top. Roll out the dough using a rolling pin into the shape of a rectangle with 1/8 inch of thickness.
- Use a pizza cutter or a knife to cut out the dough in square pieces. Make about 60 squares from the dough. Transfer the dough which is still on the parchment paper and take a rolling pin to roll it out into a rectangle that is slightly smaller than 1/8th inch of thickness.
- Transfer the dough and keep it on a baking sheet. Keep it in the freezer for around ten minutes. This will stiffen the dough. Thus, it will be easier to transfer it to the baking sheet. Once it is firm, take a spatula and transfer the rectangular dough to the baking sheet lined with parchment in one layer. Make sure that the cracker doughs do not stick to one another to ensure an even baking.
- Bake for 20 minutes or till it is lightly golden brown in color. Take it out of the oven and allow it to cool. Store them in room temperature for a week and in the refrigerator for a month. Take out and enjoy any time you want.
NOTES – You can substitute with other gluten-free blends but the results might not be the same.