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- 1 cup quinoa flour
- 4 tbsp starch (tapioca works best, but you can use arrowroot as well)
- 2 tsp baking powder
- 1 tsp xanthan gum
- 1/2 tsp salt
- 2 tbsp oil
- 6-8 tbsp water
Mix the dry ingredients together, make a well in the middle and add the oil and 6 tbsp water. Mix by hand adding more water until you are able to form a ball (you will have to use your hands to work the dough). Then roll out thinly (1/8th of an inch) between to sheets of parchment paper, cut into desired shapes and place on cookie sheet. You can prick them with a fork if you want them to resemble saltines but it is not necessary. Bake at 325 for 15-20 minutes depending how crunchy you want them.
I make this recipe using wild rice flour, amaranth flour, and I’m sure others would work as well. Just make sure you adjust the water to get a good consistency and that the dough is workable. These crackers are not fussy, and if you add too much water, just add a bit more flour.