Gluten and Casein Free Cheesy Crackers

Ingredients

• 1/2 cup brown rice flour
• 1/2 cup gluten-free oats, ground or sorghum
• 1/2 cup arrowroot or another starch
• 2 tablespoons sesame seeds, toasted in a dry pan until fragrant then ground
• 2 tablespoons quinoa, toasted and ground
• 2 tablespoons flax seeds, ground
• 2 tablespoons sunflower seeds, ground
• 1 teaspoon baking powder
• 1 teaspoon guar gum
• 2 tablespoons nutritional yeast
• 1/4 cup olive oil
• 1/2 cup water
• 1/2 teaspoon onion powder
• 1/4 teaspoon pepper
• 1 teaspoon sea salt

Directions

1. 1

   In a medium bowl mix flours, ground seeds, guar gum, nutritional yeast, baking powder and spices.

2. 2

   Mix in oil with a fork until texture evenly incorporated.

3. 3

   Add half of water and mix in add the rest 1 tablespoon at a time until the correct texture is reached.

4. 4

   Wrap in saran wrap and refrigerate for at least 30 minutes.

5. 5

   Preheat oven to 375°F.

6. 6

   On your counter on a piece of parchment that will fit on your cookie sheet, roll one third of the dough as thinly as possible (the thinner the dough, the crispier the cracker), flouring rolling pin as needed. Keep the rest of the dough in saran wrap to keep it moist.

7. 7

   Poke all over with a fork cut into two inch squares with a butter knife, and sprinkle evenly with sea salt.

8. 8

   Move parchment and dough carefully onto your cookie sheet and bake approximately 5 minutes, pull out of the oven flip carefully off parchment so they are all on other side put back in oven for 3 or 4 more minutes until edges are a little golden. The middle pieces will most likely need to go back in for 2 or 3 minutes longer than the edge pieces.

9. 9

   Parchment can be used for all four batches.