Gluten-Free Sesame Crackers ~ posted by Arch At Home

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.)


Gluten-Free Graham Crackers ~ posted by Arch At Home

1/2 cup sorghum flour
1/4 cup potato starch
1/4 cup sweet rice flour
1/2 t XG or GG
1 t cinnamon
1/4 cup brown sugar
1/4 t baking soda
2 T milk or water
2 T oil
1 T honey
3/4 t vinager

In a large bowl, mix flours and dry ingredients. Stir into
flour mixture until it forms a ball. Add more water and/or oil as necessary.

Divide the dough into two pieces.

Roll out between two sheets of parchment or wax paper until very thin, trim edges (I found a pizza cutter to be priceless here), and transfer to cookie sheet. Use pizza cutter to cut dough into squares.

In a 350 oven, bake for 15 minutes or until crisp and lightly brown. Turn over and bake an additional 5 minutes. Test a cracker in the middle for crispness. If the outer ones are done, but the inner ones aren’t, remove the outer edges and return the rest to bake for 2-5 more minutes or until crispy.

Chocolate Graham Crackers
Add 1 sq. unsweetened baking chocolate, increase the brown sugar to 5 T, and reduce the cinnamon to 1/2 t.