Gluten-Free Crackers

1. For the crackers: Mix together the dry ingredients (flour through salt).
2. Cut in the cold butter with a pastry tool, or two butter knives.
3. Add the water, a tablespoon at a time, until the mixture comes together as a ball.
4. Flatten into a disc, wrap in plastic and chill for 20 minutes.
5. Preheat oven to 350 F (180 C).
6. Roll the dough out on a silicone baking mat until very thin (about the thickness of a nickel or so). I covered my whole Silpat sheet.
7. Use a pizza cutter or sharp knife and cut into cracker sizes and shapes (taking care not to cut your baking mat). Place them on a Silpat lined baking tray.
8. Use a fork or skewer to poke holes in the crackers (to prevent puffing up).
9. Bake 18-20 minutes.
10. Use the second amount of butter (melted) to brush over top of the top of the crackers, working half of the sheet at a time, and then sprinkle on any desired toppings. Let them cool. They will get crisper once they cool.

Notes:
1. Prep time includes 20 minutes chilling time in the fridge.
2. If you don’t have, or don’t want to use the oat and millet flours, omit them and use a total of 150 grams of gluten-free flour mix. (Click on the related blog link for the mix I make if you don’t have one you like.)
3. I cut this into 48 crackers.