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Recipe Servings: about 16 large (or 64 small) crackers Prep Time: 1 hour inc. cooking time Description: Actually pretty good wheat-free sesame crackers. Taste best when double-baked to be completely crispy without any soft sections. Allergens: Buckwheat, Fructose, Grain, Miscellaneous, Sesame, Sugar Ingredient List:

Qty	Name
1 cup	buckwheat flour
1/4 cup	tapioca flour , (arrowroot)
1/4 tspn	salt
3 tblspns	sesame seeds
2 tblspns	sesame oil
1/2 cup	water

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Instructions: 1. Preheat oven to 400 degrees Farenheit (200 degrees Celsius).

2. Mix the flours, salt and seeds in a small bowl. Make a "well" in the center of the flour and pour in the oil and water. Stir with a fork. As the flour absorbs the liquid, the dough will start to clump into a ball.
3. Oil the center of a baking tray or cookie sheet (the flat kind without edges is easiest to work on). Leave the outer edge, about 1 inch, unoiled. Scrape the ball of dough onto the middle of the cookie sheet. Pat it into a flat rectangle.
4. Oil one side of a sheet of waxed paper or foil Place the oiled side down on the dough. Using a rolling pin or the side of a smooth bottle, roll the dough out very thin. (It will approximately fill the oiled space onto the cookie sheet.)
5. Cut the dough into 2-inch squares. Salt the tops lightly if you wish (use a salt shaker to control the flow - and don't overdo it!).

6. Place crackers in the oven; immediately reduce oven temperature to 350 degrees Farenheit (180 degrees Celsius). In 12 minutes remove them from the oven and lift off the crispy crackers around the outer edge. Put them on a wire rack to cool.
7. Separate the remaining crackers with a spatula. Turn the oven off and return those crackers to the oven for 10-20 minutes until they're crisp enough for your taste. Remove from tray and cool on a wire rack.
8. If crackers are still a little soft (or go soft later), re-bake at 350 degrees Farenheit (180 degrees Celsius). for another 10 minutes or so.

Original author's note: No matter how many times she rolls the crackers, the center ones always seem to be thicker than the ones on the outer edges. Therefore she has adapted this recipe to reflect this tendency so they will all be crisp.
Member Feedback: Trista said on January 2nd, 2010 10:55 PM :
these turned out great! I made another batch of crackers modeled after the same proportions of ingredients, but used 1/2 cup of White Sorghum & 1/2 cup of Garbanzo bean flour. and 2 tbs of Canola oil and about a 1/4 tsp of fresh cracked pepper 1/4 tsp sea salt, and 1/8 tsp of celery salt in the dough. They are wonderful and baked up looking just like Wheat Thins. Does anyone have a recipe for a GF saltine cracker?

Trista said on January 2nd, 2010 10:56 PM :
I omitted the sesame seeds in the Sorghum/ Garbanzo Crackers I described above. ;)

shamalama said on February 27th, 2010 11:45 AM :
It took about 30 minutes to cook these, but I think I made them too thick. My kids are eating them up right now! A double batch made 1 pound of crackers. Each 4 0z. box of Diamond Nut Thins costs $4.00 (our usual crackers)...this recipe is a fraction of that cost. i can't wait to try the bean flour version that Trista commented about.


Miscellaneous: Created: September 27th, 2009
Last Updated: September 27th, 2009
Source of Recipe: Website somewhere - sorry, don't have the website address
Filed Under: Appetizers, Vegetarian




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