I learned to make these crackers at a “gluten free day” at a local health food store. I was asked to be a vendor that day with my book, and there were many other vendors serving all kinds of yummy gluten free foods. Another part of the day was a cooking demonstration by Ingrid Lysgaard, a Danish-born pastry chef who recently, ( I believe) discovered a gluten intolerance in herself. I think she has even been a “pastry professor” at Boston University, and Boston Globe food correspondent. She made these crackers right before our eyes, and had small “favor” bags of different versions/flavors of this recipe for each person to have and try. They were delicious, and of course, she made it look so easy!

Well, it’s really not that difficult, and you can’t beat the price when a small sleeve of rice crackers can cost over $3! Here is the recipe for a version I made recently – sort of a combination of a few of her recipes. They go great with hummus or cheese!

Homemade Garlic and Herb Gluten Free Crackers

2 cups GF flour
1 tsp sugar
1 tsp salt
1 tsp cumin
1 tsp garlic powder or 2 Tbsp fresh garlic
6 Tbsp butter
1/4 + 2 Tbsp water

Preheat oven to 400 degrees. Grease a cookie sheet. Use a food processor to combine flour, sugar, salt, cumin, and garlic. Add the butter and pulse until the mixture looks like coarse crumbs. Add water while machine is still running. Stop when dough turns into a soft ball. It should be soft, not sticky. (And, of course, you don’t HAVE to use a food processor – you can do it the “old-fashioned” way by cutting in the butter, kneading with fingertips, etc.) Place dough onto greased cookie sheet and press or roll out to 1/8 – 1/16 inch thick. Pierce rolled dough with fork tines. Cut crackers to desired shape and size. Bake for about 20 minutes, watching closely to make sure they don’t burn. Remove any crackers early that are browning too soon. Let cool on a wire rack. Store in airtight container or in the freezer.