Makes twenty-four 3″ crackers or thirty-six 2.5″ crackers
1 flax “egg” (1 T. ground flax + 3 T. hot water)
1 3/8 oz. sweet rice flour
3 1/8 oz. sorghum flour
3 1/8 oz. tapioca flour
3 5/8 oz. brown rice flour
1/2 t. xanthan gum
1/2 t. salt
2 oz (4 T.) Earth Balance margarine
3 oz. granulated cane sugar
4 T. honey
2 t. water
1/2 t. baking soda
Approx. 1/2 c. white rice flour for rolling dough
1. Preheat the oven to 350F, and line two baking sheets with parchment or silpat mats.
2. Prepare flax “egg” and set aside.
3. In a medium bowl, whisk together the flours, xanthan gum, and salt and set aside.
4. In another medium bowl, cream together the sugar and margarine until light and fluffy. Mix in flax egg, then honey, until blended.
5. Dissolve baking soda in the water and add to the margarine mixture. add the flour mixture and blend thoroughly. The dough should hold together and be manageable. If it is too tacky, add more sorghum flour, about a 1/2 T. at a time, until it loses its stickiness.
6. Liberally dust rolling surface and wooden rolling pin with flour. Place dough ball onto flour and roll around until lightly coated. Roll dough into a rectangle about 1/8″ thick.
7. Cut dough into 2 1/2″ – 3″ squares using a pastry or pizza cutter or knife.
8. Using a spatula, place the cracker squares onto the parchment paper, gently nudging them back into shape after you’ve lain them down, if necessary. Using a knife, gently score the dough across the center of each square, being careful not to cut through. Prick each square a few times with a fork or toothpick.
9. Bake for 8 minutes, then turn the crackers over and bake for 7-8 minutes more. The crackers will be firm but not hard. Remove from oven and leave on cookie sheet to cool for at least 10 minutes.
10. Remove crackers to baking rack to finish cooling. Crackers will harden as they cool.
Store in an airtight container.