1-Bowl Gluten Free Crackers

 10-15 minutes @ 375F, parchment lined cookie sheet

This is delicious and very easy to make in a food processor but probably could be made by hand.

Blend together dry ingredients 

• 3/4 c. Gluten Free Flour Blend (like Bob's Red Mill)
• 2/3 c. Almond meal
• 2 T. Flaxseed meal
• 1/2 t. salt
• 1/4 t. baking powder

Then pulse in until crumbley like you're making pie dough (Can use two forks too.)

• 3.5 T oil (olive oil tasted just fine to me)

The add 1 T at a time, pulsing or stirring, until a semi-sticky dough forms that's moldable with your hands and not crumbley

• about 3-5 T

Then wrap in plastic wrap and put in fridge for a couple of hours. 

Couple of hours later, take it out, slightly flatten with hands between 2 sheets of plastic wrap, then roll out dough (still between the plastic wrap) until it about 1/8 or so thick. (I felt that the dough was too wet to roll on a bottom layer of parchment paper with a top layer of plastic but it could work.)

Take off the top sheet of plasic and use a butter knife, rubber spatula... (something that won't cut the plastic underneath) and cut into squares. 

Then transfer squares so they're not touching onto the parchment lined baking sheet and bake.

Sprinkle with salt when they come out of the oven while they are still hot.

I let them cool, then stored them in a plastic container, and they were still crisp the next day.

If you want to add herbs see original recipe below for suggestions.

Original recipe can be found at https://minimalistbaker.com/1-bowl-vegan-gluten-free-crackers/