Gluten Free Dairy Free Crackers - The Anti-Wheat Thin
 
 
If you want to keep these all whole grain, skip the additional starches and decrease water slightly. I was trying to make these as similar to my son's cracker without compromising the whole food recipe I was going for.
Author:
Recipe type: gluten free, dairy free, gfcf, cracker, vegan
Serves: makes about 4 dozen 1½" crackers
Ingredients
  • ⅓ cup freshly ground sorghum flour (pastry setting)
  • ⅓ cup brown rice flour (pastry setting)
  • 1½ tablespoon potato starch (optional)
  • 1½ tablespoon corn starch or arrowroot powder (optional)
  • 2 tablespoons freshly ground flaxseed
  • 1 tablespoon packed brown sugar
  • ½ teaspoon salt, plus more for sprinkling
  • 2 tablespoons solid coconut oil
  • 4 to 5 tablespoons cold water
  • 1 teaspoon crushed dried rosemary
Instructions
  1. Preheat oven to 400 degrees F.
  2. Combine sorghum flour, rice flour, starches (if using), flaxseed, brown sugar, and the ½ teaspoon salt. Whisk well. Using a pastry cutter, two forks or the whisk, cut the coconut oil into the dry ingredients until evenly distributed and it looks like wet sand, with no large pieces of coconut oil remaining.
  3. Add 3 tablespoons of the cold water and mix. While still mixing, add as much of the remaining water needed one tablespoon at a time just until the dough pulls together and is workable. Roll the dough into a smooth ball.
  4. On a silpat or parchment, roll out dough very thinly. I had a one inch boarder around the dough to the edge of the pan, so the dough was very thin. Sprinkle dough with rosemary and desired amount of salt.
  5. Using a pizza cutter, cut desired shape into dough. Transfer the silpat or parchment paper to baking sheet.
  6. Bake at 400 degrees F 13 to 15 minutes (depending on thickness) or until browned along the edges and crisp. Transfer crackers to a cooling rack.
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/gluten-free-dairy-free-crackers/