Note: This recipe uses my gluten-free flour mix:
Jeanne's Gluten-Free All-Purpose Flour Mix (mix together and store in fridge):
1 1/4 C. brown rice flour
1 1/4 C. white rice flour
1 C. tapioca flour
1 C. sweet rice flour (also known as Mochiko)
2 scant tsp. xanthan gum
(you can also use the gluten-free flour mixture of your choice--just be sure it contains xanthan gum. Or, you can add 1/4-1/2 tsp. xanthan gum per cup of gluten-free flour. If you use bean flour, it will add a bean taste to the crackers)
Special Equipment Needed -a food processor is quite handy for mixing all of the ingredients, but you can always use a pastry blender
-wax paper
-rolling pin
-I use a
fluted square cookie cutter that is 2 1/4 inches across. You can also use a
fluted pastry cutter, or large knife for cutting dough into small squares
-fork to create the design on top of the cookie
Ingredients 1 1/4 C Jeanne's Gluten-Free All Purpose Flour
1 C sorgum flour (also called jowar)
1/2 tsp xanthan gum
1/2 C dark brown sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp cinnamon
8 TBL (1 stick) cold unsalted butter, cut into pieces
1 TBL honey
1 tsp vanilla extract
4 TBL ice water
extra tapioca flour
In the bowl of a food processor, place flours, xanthan gum, baking soda, baking powder, salt, and cinnamon. Pulse a few times to mix (or mix in a large bowl with a pastry blender)
-add brown sugar and pulse a few times to mix (you may have to spread the sugar out in the flour mixture)
-add the butter pieces and pulse a few times until the mixture looks like coarse sand
-add honey, pulse a few more times to combine
-add vanilla, pulse to combine
-add water, pulse to combine
-you should now have a fairly stiff dough that sticks together
-divide the dough into two balls. Roll out each ball between two pieces of wax paper until the the dough is about 1/8 inch thick (the thinner the dough, the more crisp the crackers)
-this dough is sticky--you may need to sprinkle some tapioca flour on either side of the dough before rolling it between the pieces of wax paper for it to release easily
-put rolled out dough into refrigerator for 15 minutes to firm up
-preheat your oven to 350 degrees
-once the dough is firm, take out the first rolled-out portion
-working quickly but carefully, using your cutter, cut out the crackers. Carefully place each cracker onto a cookie sheet that is lined with parchment paper (or that is greased)
-re-roll your dough between the sheets of wax paper and repeat the cutting and transfer process until all the dough is used.
-you will have about 15-20 crackers
-take a fork and prick three rows of holes down the center of each cracker (see above photo). Don't prick all the way to the other side--just to the middle of the dough to create a nice pattern.
-place cookie sheet into preheated oven
-bake at 350 degrees for 15-17 minutes
-remove from oven, let rest on sheet(s) for a few minutes, and then transfer crackers to cooling rack to cool completely
-repeat entire process for the 2nd sheet of dough. Or you can store the second sheet of dough in the fridge for a couple of days until you need it.
Store baked crackers in an airtight container.