2 cups (280 g) all purpose gluten free flour (I used Better Batter)
1 teaspoon xanthan gum (omit if your blend already contains it)
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon kosher salt
1 teaspoon ground cinnamon (optional)
1/4 cup (50 g) granulated sugar
1/3 cup (72 g) packed light brown sugar
6 tablespoons (73 g) nonhydrogenated vegetable shortening (I use Spectrum brand), melted and cooled
2 tablespoons (42 g) honey
2 tablespoons (42 g) unsulphured molasses
1/2 teaspoon pure vanilla extract
1 egg (50 g, weighed out of shell) at room temperature, beaten
2 to 4 tablespoons milk, at room temperature
1/2 cup (100 g) granulated sugar
1 1/2 teaspoons ground cinnamon
Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
Prepare and shape the dough. In a large bowl, place the flour, baking soda, baking powder, salt, optional cinnamon and granulated sugar, and whisk to combine well. Add the brown sugar and whisk again, working out any lumps. Create a well in the center of the dry ingredients and add the shortening, honey, molasses, vanilla, egg and 2 tablespoons of the milk, mixing to combine after each addition. Knead the dough together with your hands, adding more milk 1 teaspoonful at a time as necessary to help bring the dough together. Transfer the dough to a lightly floured piece of unbleached parchment paper and, sprinkling lightly with flour as necessary to prevent sticking, roll out the dough until it is about 1/4-inch thick. Cut into 2 x 4-inch rectangles (or use a 2 x 4-inch rectangular cutter to cut out shapes) and place them about 1-inch apart from one another on the prepared baking sheets. Gather and reroll the scraps to cut out more crackers until you’ve used up the dough.
Prepare the (optional) topping: Combine the topping ingredients in a small bowl, and sprinkle the rectangles evenly with the cinnamon-sugar mixture.
Place the baking sheets, one at a time, in the center of the preheated oven and bake until the crackers are golden brown all over and dry and firm to the touch, about 15 minutes. Remove from the oven and allow to cool completely on the baking sheets. They will crisp as they cool. The crackers can be stored in a sealed glass container at room temperature and should maintain their texture for at least 5 days. For longer storage, seal them tightly in a freezer-safe wrap or bag and freeze for up to 2 months. Defrost at room temperature.
From the book Gluten-Free Classic Snacks: 100 Recipes for the Brand Name Treats You Love, by Nicole Hunn. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2015.
Originally published on the blog in 2015. Recipe unchanged, video and some photos new, text altered.
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