Gluten-Free Caraway Flatbread Crisps

Mary Capone/ Photo: Tim Benko

24 Crackers

Ingredients

• 1 cup gluten-free all-purpose flour blend
• ½ teaspoon xanthan gum (omit if xanthan is in your flour blend)
• 1 teaspoon sea salt
• 1 teaspoon onion powder or garlic powder
• ½ teaspoon caraway (sesame or poppy seeds could be used)
• 3 tablespoons olive oil
• 1 teaspoon maple syrup
• 6 tablespoons warm water, more as needed
• Coarse sea salt, for sprinkling on top, optional

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.

2. Place flour blend, xanthan gum, salt, onion or garlic powder and caraway seeds in a medium bowl. Whisk together to combine.

3. Add oil, maple syrup and 6 tablespoons warm water. Stir until mixture forms into a dough. If more water is needed, add 1 teaspoon at a time until dough is moist enough to hold together when patted with your hands. (Too much water will make the crackers less tender.

4. Roll dough between 2 pieces of parchment paper into a rectangle about 1/4-inch thick. Cut dough into 2×2-inch squares. Sprinkle with sea salt, if desired.

5. Place crackers in preheated oven and bake 12 to 15 minutes or until they’re light golden.

6. Remove from oven and let cool on baking sheet. Crackers will continue to crisp. Break apart and serve.