Ingredients

The following ingredients have 60 Servings
  • 1 1/4 cups all purpose gluten free flour (with or without xanthan gum)
  • 4 tsp fennel seeds
  • 2 tsp ground turmeric
  • 2 tsp sea salt
  • 1/2 tsp baking powder
  • 1/4 tsp freshly ground black pepper
  • 1/2 cup water
  • 1/4 tsp apple cider vinegar
  • 2 tbs olive oil (+ extra for brushing)

Instruction

  • In a large mixing bowl, combine dry ingredients. Stir until mixed well.
  • Combine water, vinegar, & oil. Pour into dry ingredients.
  • Using your hands, knead until a soft and smooth dough forms.
  • Shape into a ball, wrap in plastic wrap or place in a lidded container and refrigerate for at least 30 minutes
  • Preheat oven to 425°F. Line a cookie sheet with parchment paper, set aside.
  • Remove dough from fridge and divide into 4 balls.
  • Using one ball at a time, roll out dough on floured parchment paper until about 1/8-1/4" thick.
  • Using a pizza cutter or very sharp knife, slice dough into desired cracker shape (I like to make long rectangular crackers).
  • Using a wet fork, very carefully lift each cut cracker from the floured parchment and place onto your parchment lined cookie sheet.
  • Brush crackers with olive oil & bake for 10 minutes, or until firm and edges are beginning to brown.
  • Repeat with remaining balls of dough or refrigerate/freeze dough for later use.
  • Let crackers cool completely before serving. Store in an airtight container at room temperature for up to one week.
  • Enjoy!