1/4 cup garbfava, garbanzo bean or brown rice flour
1/4 cup potato starch
1/4 cup sweet rice flour
1/2 teaspoon xanthan gum
1/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cooking oil
1 tablespoon honey
3 tablespoons toasted sesame seeds
2 tablespoons milk
1/2 teaspoon cider vinegar
Preheat oven to 350°. Spray baking sheet with cooking spray. Set aside.
In medium-size mixing bowl, combine flours, xanthan gum, baking soda, and salt. Add butter and honey and mix until dough resembles coarse crumbs. Stir in sesame seeds. Add milk and vinegar. Shape dough into soft ball. (You may also mix all ingredients together in a food processor.)
Roll out thin on parchment paper (maximum 1/8″ or thinner). Use potato starch as need to keep from sticking. Cut as desired with cookie or biscuit cutter or knife. Peel off unused dough and reroll.
Bake for 12-15 minutes, or until crackers look firm and slightly toasted. Turn each cracker and bake another 5-7 minutes or until golden brown. (You may sprinkle with additional sesame seeds and salt, if desired.)
Makes about 20 crackers. Serves 10 (2 crackers each)
Poppy Seed/Amaranth Crackers: Substitute amaranth flour for bean flour and poppy seeds for sesame seeds.
Buckwheat Crackers: Substitute 1 c buckwheat flour mix for bean flour, potato starch, and sweet rice flour, delete the sesame seeds, and substitute maple syrup for honey. (You might need a little more buckwheat flour mix to get the right consistency.)