Gluten-Free Easy Homemade Crackers

Ingredients

• Dry Ingredients
• 3 1/2 ounces sorghum flour
• 3 1/2 ounces brown rice flour
• 1 tablespoon granulated sugar
• 3/4 teaspoon salt
• 1/2 teaspoon baking powder
• Wet Ingredients
• 4 tablespoons butter or shortening, chilled and cut into four pieces
• 6 tablespoons cold water
• Kosher salt for sprinkling

Directions

1. Heat the oven to 400 degrees F. In the bowl of a food processor, add the sorghum flour, brown rice flour, granulated sugar, salt and baking powder, then pulse just to mix. Add the butter and pulse again until you no longer see big chunks and the mixture looks like coarse meal.
2. Pour in the water. Process until the dough gathers together, about 15-20 seconds.
3. Transfer the dough to a 12x16 piece of parchment paper. Pat it into a rectangle, then sprinkle the surface lightly with brown rice flour. Lay a second sheet of parchment over the top.
4. Roll the dough out until it nearly fills the parchment and is about 1/16" thick. Lift off the top parchment. With a pizza wheel or knife, neaten the ragged edges, then slide the parchment and dough onto a 12 x 18 baking sheet.
5. Score the dough into rectangles; a pizza wheel makes this especially easy. Cut the crackers into 1 x1/2-inch pieces. Pierce the dough all over with a fork, then sprinkle lightly with Kosher salt.
6. Bake for about 15 minutes, until the crackers are golden brown. The crackers around the edges may get a little too dark.
7. Take the pan out of the oven and let the crackers cool. Store them in an airtight container for up to one week.