Crackers

[Dee]

1 cup brown rice flour
1/2 cup gluten-free oats, ground or sorghum
1/2 cup arrowroot -   1 teaspoon baking powder
1/2 teaspoon xanthan gum
2 tablespoons nutritional yeast (Has a cheese like taste)
6 tablespoons coconut oil - 1/2 cup water - 1/4 teaspoon onion powder - 1/4 teaspoon pepper - 1/2 teaspoon sea salt
Directions
In a medium bowl mix flours, xanthan gum, nutritional yeast, baking powder and spices.
Mix in coconut oil until mixture has a consistency of coarse meal.
Add liquid and stir to form a dough.
Wrap in saran wrap and refridgerate for at least 30 minutes.
Preheat oven to 375 degrees.
On your counter on a piece of parchment paper that will fit on your cookie sheet, roll one quarter of the dough as thinly as possible, flouring rolling pin as needed. Keep the rest of the dough in saran wrap to keep it moist.
Poke all over with a fork, spray or brush with olive oil, cut into two inch squares with a butter knife, and spread with sea salt.
Move parchment paper and dough carefully onto your cookie sheet and bake approximately 5 minutes. Pull out of the oven & flip carefully off parchment so they are all on other side. Then spray or brush with a little more oil and a bit more sea salt and put back in oven for 2 or 3 more minutes until edges are a little golden.
Parchment can be used for all four batches.