*Courtesy of Allyson Kramer
makes about 60 crackers
- 2 cups besan (chickpea flour)
- 1/2 cup sorghum flour
- 1/2 cup potato starch
- 1/2 cup nutritional yeast
- 1 tsp xanthan gum
- 1 + 1/4 tsp salt
- 1 tsp red chili pepper powder (or 2 if you REALLY want some spicy crackers)
- 1 tsp cumin
- 1/2 tsp coriander
- 1 tsp curry powder
- 1/4 tsp methi powder
- 1/3 cup olive oil
- 1 cup very cold water
- additional 1/2 cup sorghum flour + extra for rolling
- 1/2 cup fresh chopped cilantro (please don’t use dried)
- Preheat oven to 350 °F.
- In large mixing bowl, combine besan, 1/2 cup sorghum flour, potato starch, nutritional yeast, xanthan gum, salt and spices. Mix together well so that each flour has been completely blended.
- Stir in olive oil, ensuring even distribution throughout flours. Your flour mix will become somewhat crumbly. Stir in water, and knead briefly with hands until a sticky dough is formed. Use a fork or your hands to incorporate the remaining 1/2 cup sorghum flour. Fold in cilantro, and mix well with your hands until there are little flecks of green scattered throughout your dough.
- Roll dough out onto a lightly floured surface to about 1/8 of an inch thickness. Cut cracker shapes with a small round cookie cutter… or use a pizza cutter to cut into rectangles.
- Scoop up with very flat spatula and place onto ungreased cookie sheet. Bake in preheated oven for 35 minutes, or until they turn lightly golden brown. If you under bake them, they won’t be very crunchy.
- Let cool completely and then munch away!