Savory Gluten Free Crackers

Molly53's Note:

A wonderful savory cracker without corn, wheat, yeast, milk or egg from the good folks at Bob's Red Mill. Lightly sprinkle some sea salt over the top to make a saltine-type cracker. Specialty ingredients can be found at www.bobsredmill.com.

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Yield: 36 crackers

• ¾ cup amaranth flour
• ½ cup arrowroot
• ¼ cup almond meal or ¼ cup almond flour
• ¼ teaspoon sea salt
• ½ teaspoon cinnamon
• 3 tablespoons vegetable oil
• 3 -4 tablespoons water
• ½ teaspoon baking soda
• 1 teaspoon cream of tartar
• ½ teaspoon caraway seed (Whole)
• ¼ teaspoon garlic salt
• 1 teaspoon oregano
• 1 tablespoon sesame seed (White Hulled)

Directions:

1. Preheat oven to 350°F
2. Lightly crush caraway seeds using a mortal and pestle: set aside.
3. Place all dry ingredients except the sesame seeds in large bowl and stir to combine.
4. Mix oil and 3 tablespoons water together and add all at once to flour mixture.
5. Stir only until a ball forms (If ball appears dry and crumbly add a little more water, one teaspoon at a time, until ball hangs together as the moisture content of flour varies).
6. Roll half of the dough at a time, rolling quite thinly between layers of wax paper, if needed.
7. Cut into 1-1/2" squares or triangles and prick with fork.
8. Sprinkle sesame seeds onto un-greased cookie sheet and transfer cracker cut-outs to cookie sheet and bake 15 minutes.
9. Place crackers on wire rack, place it back on the cookie sheet, and return it back to the oven to crisp another 5-7 minutes.
10. Cool completely before storing in an airtight container.
11. Repeat with other half of dough.