Ingredients

The following ingredients have 4 Servings
  • 1 cup gluten free oat flour
  • 1/2 cup whole sorghum flour ((or brown rice flour))
  • 1/2 cup packed brown sugar
  • 3 Tablespoons ground golden flaxseed ((also called flax meal))
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 3 Tablespoons melted dairy free butter ((we use Country Crock Plant Butter sticks*))
  • 1/4 cup dairy free milk ((we used gluten free oat milk))

Instruction

  • Preheat oven to 325 degrees F.
  • In a medium sized bowl, whisk together the oat flour, sorghum flour, brown sugar, ground flaxseed, salt, and baking powder.
  • Stir in the melted dairy free butter and dairy free milk until a thick dough forms.
  • Roll dough out to an oval or rectangle between 2 pieces of parchment paper between 1/8 to 1/4 inch thick. Try to get this rolled out to an even thickness all over for even cooking.
  • Remove the top piece of parchment paper and place the parchment with the rolled dough onto a baking sheet and bake for 11 minutes.
  • Remove the baking sheet from the oven, cut the cracker dough into squares about 2-3 inches square (depending on how big or small you want them), separate them from each other on the pan a little bit. Prick the dough with a fork into the crackers 2-3 times as well.
  • Return the crackers to the oven and bake an additional 12 minutes. After about 10 minutes, if the edge pieces and corner pieces are browning, remove them from the pan and return the rest to the oven.**
  • If you rolled your dough thin, you'll need to bake for less time. If you rolled your dough thick, then you may need an additional couple of minutes.
  • Remove the crackers from the oven and allow to cool. Once completely cooled, store in an airtight container.