These crackers taste a lot like Wheat Thins, without the gluten!
Makes 4 cups
1 cup Bob’s Red Mill 50/50 Gluten Free Flour Mix
¾ cup oat bran
¼ teaspoon salt
½ teaspoon baking powder
1 Tablespoon ground flax seed
Mix and combine liquid ingredients in separate bowl, then add to dry mixture:
1/3 cup water
1 Tablespoon olive oil
1 Tablespoon melted butter
2 Tablespoons agave (for less sugar use 1 T. agave & 20 drops of liquid stevia)
1 egg (I have made these without the egg. The crackers turned out harder.)
Mix together in bowl. You may need to add more flour, but leave the dough moist. If it’s too dry it is more difficult to roll out. Divide into 2 portions. Heat oven to 350F.
Butter a large baking sheet. Roll out one of the portions with a small roller as thin as you can get it. Sprinkle with salt. Use pizza cutter and cut into about 1” squares. Bake and be sure to watch the crackers. After about 5 minutes when the edges start browning take out the pan and remove the browned crackers and start separating them. Keep going through this process and be sure to watch closely because they brown very quickly toward the end.