Brown Rice Crisps Gluten Free Vegan Crackers Recipes

BROWN RICE CRISPS: GLUTEN FREE & VEGAN CRACKERS

Steps:

• Preheat oven to 400 degrees.
• In the bowl of a food processor, pulse the dry ingredients through the guar gum a few times to blend.
• Drop the palm shortening in in chunks, and pulse until cut in, but still pea sized chunks of fat visible.
• Mix the water and vanilla and pulse in until the dough comes together.
• Reach your hands in and gather the dough into your hands...the dough should press together and hole easily. Knead a couple of times to bring it all together, and divide into 4 equal chunks, wrapping each on a piece of plastic wrap or parchment to prevent it drying out.
• Start with one chunk, using either parchment paper, or a non-stick baking mat, place the dough on top, cover with plastic wrap, and then roll out SUPER THIN. This is key to the crispy texture. This one chunk of dough should roll out to around the size of the baking mat or cookie sheet. Roll out as evenly as possible...the edges are usually a but thinner, this is OK.
• Using a pizza cutter or knife, gently slice the large rectangles into apx 2" squares.
• Sprinkle with a touch of sea salt, and bake in the oven for about 10 minutes.
• At this point, I pull the crackers out, remove any that are golden and crispy (usually around the edges), and completely break and pull apart the remaining crackers. Place them back in the oven to turn golden and crisp...about 1-4 minutes more...depending on how thin you got them!
• Repeat with all remaining dough, storing in an airtight container, in the freezer. These are edible within 5 minutes of being out of the freezer since they are so thin and stay fresh longer this way!