Gluten-Free Sorghum Flour Crackers
These easy gluten-free crackers contain sprouted sorghum for a delicious malted flavor and easier digestion.
Servings: 6
Equipment
- Rolling Pin
- fork or whisk
- measuring cups or kitchen scale
- parchment paper
- baking sheet/pan
- knife or pizza cutter
Ingredients
- 1/8 tsp sea salt
- 3/4 cup gluten-free flour I used Bob's Red Mill 1-to-1 mix
- 1/2 cup sprouted sorghum flour
- 1/4 tsp baking soda
- 2 tbsp ghee sub oil, butter, or coconut oil
- 1/4 cup filtered water plus 1-2 tbsp, depending on flour dryness
- coarse salt optional to sprinkle on top
- olive oil optional to spread on top
Instructions
- Add all dry ingredients to a mixing bowl: flours, salt, and baking soda.
- Next, cut in butter or oil until combined with flour mixture to create a coarse mixture.
- Add in filtered water to create a medium-firm dough. Add additional water 1 tablespoon at a time until the dough forms. Different flours have different levels of absorbency.
- Allow to rest for 10 minutes
- Preheat oven 375 degrees
- Roll out dough into your choice of shapes with a pizza cutter or knife.
- Poke holes in each cracker with a fork of toothpick
- Brush formed crackers with choice of oil or melted butter.
- Sprinkle with salt or favorite seasoning and bake for 15 minutes or until desired texture is achieved.
- They will continue to cook if left on the baking tray.