Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups Bob's Red Mill All Purpose Gluten free flour (or substitute regular all purpose flour)
  • 1/3 tsp xanthan gum (omit if using regular flour)
  • 1 Tbsp sugar
  • 1 Tbsp kosher salt (divided 1 tsp + 2 tsps)
  • 1/2 cup butter (cut into cubes)
  • 1/2 tsp fennel seeds
  • 1/2 cup pecans (chopped)
  • 1/3-1/2 cup water
  • 1 egg, beaten

Instruction

  • Combine flour, xanthan gum, sugar, 2 tsps salt, butter, fennel seeds and nuts in bowl of food processor. Pulse until butter is the size of peas.
  • Add water slowly just until dough comes together. (You may or may not need the entire 1/2 cup). When dough comes together remove it to a bowl and knead lightly with your hands until it forms a ball.
  • Shape into 2 even disks. Wrap dough in plastic and refrigerate for 30 minutes.
  • Preheat oven to 350 degrees. Spread racks apart to hold 2 sheet pans.
  • Roll out first disk as thinly as you can between parchment paper sheets. Shape can be irregular. Gently remove one side of the parchment paper. Prick with a fork evenly all over. Brush egg over the top. Transfer dough, parchment side down to a baking sheet. Sprinkle with 1/2 the remaining salt. Repeat with the 2nd disk of dough.
  • Bake for 25 minutes, switching the pans half way through.
  • Let cool and break into irregular shapes. Store in air tight container. You may reheat 5 minutes at 350 degrees if you like or serve at room temperature.