Brown Rice and Buckwheat Table Crackers
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Courtesy of Kate Payne
Yields two batches of 50-60 snack crackers
Easy
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PrintIngredients
For 4 Person(s)
Recipe
- 3/4 cups brown rice flour
- 1/2 cups buckwheat flour
- 1/2 cups potato starch
- 1/4 cups sweet rice flour
- teaspoons xantham gum
- 1 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 1 teaspoons sugar
- 1 egg
- 1 teaspoons apple cider vinegar
- 4 tablespoons butter, melted
- cups water
Brown Rice and Buckwheat Table Crackers Directions
- Preheat the oven to 375°.
- Combine the dry ingredients in a large mixing bowl. In a separate bowl, whisk together the egg and apple cider vinegar.
- Add the melted butter and whisk to combine.
- Add the wet ingredients to the dry ingredients and mix until the dough resembles a very course meal.
- Add the water by the tablespoon until the dough comes together without crumbling when pressed.
- Cut the dough in half and roll out one portion between two sheets of parchment paper to an even thickness of ⅛-inch.
- Store the other half of the dough in the refrigerator for up to one week or in the freezer for up to three months.
- Remove the top piece of parchment paper and use a pizza cutter or knife to slice the crackers into squares, rectangles or any shape desired.
- Poke holes in each cracker with the tines of a fork.
- Slide the parchment paper with the prepared crackers onto a pizza stone or baking sheet and bake for 25 to 28 minutes.
- Allow the crackers to cool, break apart and store in a mason jar or other airtight container.
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