My favorite cracker prior to my diet change was Wheat Thins. I could eat them by the boxful...and right before my diet change, I'm pretty sure those boxfuls of crackers were making me pretty sick...but anyway I thought I would try to make my own version of these crackers and they turned out pretty good.
(inspired by this recipe)
1/4 cup sorghum flour
1/4 cup millet flour
2 tablespoons almond meal
2 1/4 teaspoons sugar
1/4 teaspoon salt, plus extra for sprinkling on top
1/8 teaspoon paprika
2 tablespoons dairy-free margarine
3 tablespoons water
1/8 teaspoon vanilla
Preheat oven to 400F. Line a baking sheet with parchment paper (I actually roll my crackers out on the parchment paper and then transfer my paper to the baking sheet).
In a large bowl, whisk together the dry ingredients (flours, sugar, paprika, salt).
With a pastry blender or fork, cut the margarine into the flour mixture until crumbly. Mix together the water and vanilla and pour into the flour mixture. Stir this mixture until it comes together.
On a floured surface (once again, I floured parchment paper, which I then moved to the baking sheet), roll out the dough very thin (1/16th inch). Using a pizza cutter, cut into whatever shape you desire. Using a spatula, place the crackers on the prepared baking sheet (or spread them out on the parchment paper and transfer the paper to the baking sheet). Sprinkle with more salt and sesame seeds if desired.
Bake for about 10 minutes at 400F. Half way through baking rotate the pan to ensure even baking. Cool completely. Makes about 36 crackers for this full recipe. Store in an air-tight container.
This post is featured on Allergy Friendly Friday and Slightly Indulgent Tuesday.