together dry ingredients and set aside.
In a large
bowl beat remaining ingredients except water.
ingredients alternately with water, using just enough to hold
the batter in a dough ball that will handle easily.
Refrigerate for at least one hour.
oven to 325 degrees.
grease two 12 x 15” baking sheets.
the dough, work in some cornstarch if necessary to get a ball
that isn’t sticky.
on a cornstarch dusted piece of plastic wrap to a rectangle 13”
to prepared baking sheet by placing a sheet over the dough and
flipping the dough onto baking sheet.
rolling out the dough until it completely covers the baking
sheet and is about ⅛” thick.
a fork a couple of times.
about 30 minutes, removing crackers around the edge if they get
can be added by adding 1-2 tsp. Flax Seed Meal.
Note from the
Editor: This is one of my favorite recipes to make. They are
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