Yield about 16 servings
Ingredients
- 2.5 ounces sorghum flour (that’s about 1/2 cup, plus 2 tablespoons)
- 2.5 ounces brown rice flour, ground super fine, if possible (1/3 cup, plus 1 T)
- 2.5 ounces tapioca flour (1 tablespoon shy of 1/3 cup
- 2.5 ounces sweet rice flour (1/3 cup, plus 2 tablespoons)
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon guar gum
- 1/2 teaspoon salt
- 3.5 ounces unsalted butter, just out of the refrigerator (7 tablespoons)
- 3 ounces mild-flavored honey (1/4 cup)
- 3 to 6 tablespoons cold water
- cinnamon sugar (optional)
Instructions
- Combining the sorghum, brown rice, tapioca, and sweet rice flours in a food processor. Mix them for about 10 seconds or until well combined. Add the cinnamon, baking powder, xanthan and guar gums, and salt and mix it up again.
- Add the butter cut into 1-inch pieces to the flours. Pulse until the butter is incorporated into the flours. The mixture should be a coarse texture resembling cornmeal.
- Finishing the dough. Stir together the honey and 3 tablespoons of the water. With the food processor running, pour in the honeyed water. Let the food processor run for a few minutes, allowing the dough to form a ball. The final dough should be soft and pliable, even a bit wet. If it still has not come together entirely after a few minutes of processing, add the remaining cold water, a tablespoon at a time.
- Combine the honey and 3 tablespoons of the water. With the food processor running, pour in the honeyed water. In a few minutes, the dough should form a ball – if it does not add a little more ice water a tablespoon at a time. The dough should be soft and moist. If doing this by hand it will have the same effect – while combining it will start to form a ball etc.
- Cut the ball of dough in half and wrap each half of the dough in plastic wrap and put it in the refrigerator for at least 15 minutes, or until firm and cold to the touch.
- Preheating the oven to 325°. Line a sheet tray with 2 pieces of the same size parchment paper.
- Between the two pieces of parchment paper roll out the dough into a rectangle about the size of your pan at about 1/4 an inch thick.
- Cut the dough into your desired number and size of pieces. There will be rough edges that you can use for scraps or to just eat. Place the dough and bottom piece of parchment paper on your baking sheet and refrigerate for 15 minutes.
- Remove from fridge and using a fork, prick holes into the crackers in a pattern of your choice.
- Bake for 15 to 20 minutes. They should be a light golden brown when they are done baking. Cool for about 30 minutes before removing them from the baking sheet and parchment paper. Repeat with the rest of the dough.