I made mine a wee bit tiny because I ended up ordering some cute little Japanese carrot shape cutter things from internet land. Their tiny size really makes them perfect for scooping up a handful and sprinklin' them all up in a soup!
|As you can see when compared to the size of the apple,|
these are some tiny crackers!
Recipe from Free Eats Food
- 1-3/4 cups gluten-free flour mix
- Mix: 2 cups brown rice flour, 1/3 cup tapioca starch, 2/3 cup potato starch
- 1/4 cup flax meal
- 3/4 tsp. guar gum (or xanthan gum if you tolerate it)
- 1/2 tsp. baking soda
- 1.5 tsp. baking powder
- 1 tsp. sea salt
- 2 Tbsp. + 1 tsp. granulated sugar
- 6 Tbsp. non-hydrogenated shortening (Earth Balance)
- 1/2 tsp. apple cider vinegar
- 1 Tbsp. olive oil
- 1/4 cup soy/almond/rice milk + 2 Tbsp. if needed
* Note: I had a hard time with this dough. You most likely will too. It appears extremely dry and I ended up adding an extra 3-4 Tbsp. of liquid before refrigerating it in plastic wrap. The original recipe said to refrain from adding too much liquid, but I had no problem adding the amount that I did.
- Place the 6 Tbsp. of shortening in freezer until chilled and firm.
- In a large bowl combine the dry ingredients. Mix well.
- In a small bowl, combine the liquids. Set aside. Reserve the extra 2 Tbsp. of liquid if needed (if dough is too dry).
- With a fork (or pastry cutter if you're super fancy) work the chilled shortening into the dry ingredients until you have a bunch of tiny crumbles.
- Add liquid ingredients to the dry/shortening mixture and mix with fork. The dough does not really hold together at this point. If it does for you, great. For me it didn't, so this is where you want to add that extra liquid if you need it.
- Get out a piece of plastic wrap and scoop the dough onto it. Kind of knead the dough a bit for a few minutes until it seems sufficiently combined.
- Press down the dough into a little compact nugget and wrap the plastic wrap up around it.
- Place dough in fridge for 1 hour.
- Preheat oven to 375F.
- Roll dough out on floured surface (or a cutting mat) with a piece of plastic wrap over the top of the dough. Roll dough out to about 1/8" in thickness
- Cut out whatever shapes you want for your crackers. 2" diameter rounds is more of a typical cracker size : )
- Bake on a parchment lined baking sheet for 8-10 minutes, depending on thickness of crackers.
- When golden brown remove from oven and cool on racks.