Inspired by Lindsay’s Recipe at ‘Dolly and Oatmeal’
2 cups garbanzo bean flour &/or Sorghum Flour
2 tablespoons extra virgin olive oil, plus more for brushing
1/2 teaspoon baking powder
1 teaspoon fine grain salt
Warm water as needed
Make the dough:
Mix flour, salt and baking powder. Rub the olive oil into the flour to distribute evenly.
Knead the dough for 5 minutes. Divide it into two pieces and wrap each piece with plastic wrap. Let it rest for 10 minutes
Make the crackers:
Preheat oven to 300°
Prepare a flat work surface with two pieces of parchment paper. Place one piece of dough on top of one piece of parchment. Cover dough with second piece of parchment or plastic and roll out to an 1/8-inch thickness with a rolling pin
trim edges and set scraps to the side. Rub with olive oil and sprinkle with topping. Use your rolling pin and roll over the dough once more to push topping into the dough’s surface.
Transfer the parchment to baking sheets and bake for 18-20 minutes (**if you are making small crackers bake time will be between 12-15 minutes), rotating halfway through – crackers will be lightly browned on the edges when done. remove from oven and let crackers cool. Repeat with remaining dough
***crackers can be stored in an air-tight container at room temp for up to 4 days