Gluten-free, whole-grain, crunchy, and savory-good—what could be better? Super-simple prep, that’s what. A quick stir-together dough rolls out easily and bakes off perfectly. The crackers keep well, too, up to a week or two in an airtight container.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through red pepper) in a large bowl. Combine oil, 1/4 cup water, and egg, stirring with a whisk. Add oil mixture to flour mixture; stir well. Knead in bowl until a soft dough forms.
Turn dough out onto a large sheet of parchment paper; cover with a large sheet of plastic wrap. Roll dough to a 14 x 11–inch rectangle; discard plastic wrap. Cut dough with a pizza wheel or sharp knife into 1 1/4-inch squares; do not separate dough pieces. Pierceeach dough square once with a fork. Slide dough, on parchment paper, onto a large baking sheet. Bake at 375°F for 25 minutes or until lightly browned around edges. Cool crackers (as 1 large piece) on a wire rack. When cool, break into individual crackers.
Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.
Also appeared in:
Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice