Hands-on Time
20 Mins
Total Time
58 Mins
Yield
Serves 36 (serving size: 1 cracker)
Photo: Oxmoor House

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Weigh or lightly spoon flours and potato starch into dry measuring cups; level with a knife. Combine flours, potato starch, sesame seeds, and salt in a large bowl; beat with a mixer at medium speed until blended. Add milk, coconut oil, and egg; stir until a soft dough forms.

Step 3

Shape dough into a ball. Cover a large baking sheet with parchment paper. Place dough in center of paper; gently press dough into a square. Cover dough with an additional sheet of parchment paper. Roll dough, still covered, into a 18 x 12-inch rectangle. Remove top sheet of paper; cut dough into 36 (2-inch) squares. Separate squares on pan.

Step 4

Bake at 350° for 18 minutes or until crackers are golden brown and crispy. Cool 20 minutes on pan.

Gluten-Free Baking

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