Rosemary Garlic Crackers
3/4 cup MKK GF Everyday Baking Flour
2/3 cup almond flour
1/4 tsp baking powder
2 tbsp quinoa flour (optional)
1 tsp freshly chopped rosemary
1/2 tsp sea salt
1/8 tsp garlic powder
3 1/2 tsp vegetable oil
3-5 tbsp cold water
Whisk together flours, baking powder, and spices or pulse in a food processor.
Add oil and stir or pulse to combine.
Add water 1 tbsp at a time and pulse or knead with your hands to make a soft dough until it all starts to stick together.
Place the dough between 2 pieces of parchment paper and roll out thinly to about 1/8 inch thick. Remove the top paper and cut the dough into rows. Cross cut again to make square cracker shapes.
Slide the parchment with the crackers onto a baking sheet.
Bake at 325F for 16-18 minutes until crisp and browning.
Leave to cool. Store up to a week in an airtight container. You can also freeze them for up to a month!