Gluten Free Vegan Crackers (Wheat Thin Copycat)
 
 
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Ingredients
  • ¾ cup gluten free whole grain flour
  • ¼ cup sorghum flour
  • ¼ cup millet flour
  • 2 T sugar
  • 4 T palm shortening or coconut oil
  • ½ cup (1-2 T more if needed) milk of or water
  • ¼ tsp onion powder
  • ⅛ tsp garlic powder
  • ½ tsp salt + more for sprinkling
  • ¾ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp guar gum or xanthan gum
Instructions
  1. Combine all dry ingredients and mix well. Melt oil in microwave and mix with liquid of choice. Combine with dry ingredients. Mix by hand until dough forms. Chill in the refrigerator 15-30 minutes.
  2. Take half of mixed dough and roll out between parchment paper to 1/16 inch thick . Use a pizza cutter or any cutter shape you'd like. Save the scraps and roll out the rest of dough.
  3. Gently place dough on a parchment paper lined baking sheet in a single layer. The crackers won't spread so you can fit all of them on 2 baking sheets.
  4. Bake 350 for 11-13mins. Watch for crackers to just turn golden brown around the edges. Allow to cool. Store in an air tight container for up to 1 week or freeze for grab and go snacks.
Notes
The dough is a little sticky and rolls best between parchment paper. A reader commented that chilling the dough before rolling helped. I've made these with regular palm shortening and coconut oil. The coconut oil based dough seemed to be more sticky and melted quickly causing some frustration (of course the weather was 90 degrees outside).
Recipe by Petite Allergy Treats at https://petiteallergytreats.com/gluten-free-crackers-wheat-thin-copycat-vegan/