I ended up using a half cup of pecan meal in this recipe because nut meal adds to the taste and texture of gluten-free crackers. If pecans are a problem for you, almond meal will work. Or use a quarter cup of seeds, if you prefer (note that adding seeds into the dough may make the crackers less crisp).
Stir the ingredients until a stiff dough forms- you'll need to press the dough out into a thin layer, so if it appears too dry, or it falls apart easily, add one tablespoon of warm water and mix; repeat until the dough is malleable but not too wet.
Divide the dough in half.
Preheat the oven to 375 degrees F. Line two baking sheets with parchment or a reusable Exopat.
Using oiled hands flatten and spread half the dough on the prepared baking sheet. Make as thin a layer as possible. Use the edge of a rubber spatula to straighten outside edges, if you like.
Score the flattened dough into cracker sized pieces. I used a pizza cutter to do this.
To bake you'll need:
Sesame seeds (or flax seeds, or hemp seeds)
Sprinkle the scored dough with salt and sesame seeds.
Bake in the center of a preheated oven for 15 to 20 minutes till firm and slightly crisp (they will crisp up more as they cool). I use an Exopat, so keep that in mind; they may cook faster without one. Keep an eye on them.
Remove and allow the crackers to cool on a rack.
We bag and freeze the cooled crackers. If you find they soften from humidity, reheat them on a baking sheet for a few minutes before serving.
Makes 36 crackers.
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