1 cup gluten-free multi-purpose flour*
1/2 tsp xanthum gum
1/2 tsp pink Himalayan salt
1/2 tsp garlic powder
1 1/4 cup cheddar shredded vegan cheese
4 Tbsp vegan butter softened
2 Tbsp ice water
pink Himalayan salt to sprinkle on crackers
Preheat oven to 375 degrees. Combine flour, xanthum gum, 1/2 tsp pink salt and garlic powder and whisk together. In a separate bowl stir together cheese and butter. Add dry ingredients and stir. Add ice water and stir till ball forms.
Roll out about 1/4 inch thick (or thinner if you like a crisp cracker). Cut each cracker piece about 3/4 of an inch to an inch square using a pastry/pasta rolling cutter or a crinkle cut vegetable cutter. Add a hole in the middle of each cracker with an ice pick (or similar kitchen tool). Carefully place the crackers on a baking sheet liner on a cookie sheet 1/2 inch apart.
Place cookie sheet with cut cracker dough in the freezer for 10 minutes. Then bake for 19 to 21 minutes. Remove from oven and immediately salt. Let cool. This recipe makes 2 sheets of crackers.
*Gingers and Spice Baking Flour Blend:
3 cups brown rice flour
2 cups sorghum flour
1 cup sweet white rice flour
1/2 cup potato starch
1/2 cup arrowroot powder