Brown Rice Crackers
|Brown rice flour||1⁄2 Cup (8 tbs)|
|Millet flour||1⁄2 Cup (8 tbs)|
|Potato flour||2 Teaspoon|
|Baking soda||1 Teaspoon|
|Baking powder||1 Teaspoon|
|Vegetable shortening||2 Teaspoon (Corn Free)|
|Cold water||5 Teaspoon|
Combine flours, baking soda, baking powder, and salt.
Cut in shortening.
Gradually add cold water, just enough to make a ball you can handle.
Roll out between two sheets of flour-dusted waxed paper to 1/8-inch thickness.
Carefully remove top sheet.
Either flip the waxed paper onto a lightly greased cookie sheet before cutting into crackers or cut dough into desired cracker sizes and widi a pancake turner, carefully transfer them to the cookie sheet.
Bake at 400° 5-7 minutes, or until lightly browned and crisp.
Remove from oven and place the cookie sheet on a wire rack to cool.