Gluten-free sesame crackers
Makes 60 small crackers or 45 large ones
1/4 cup sesame seeds
1 cup Ancient Harvest organic quinoa flour
1 cup Ener-G tapioca flour
1 teaspoon granulated sugar
1 teaspoon kosher salt
6 tablespoons unsalted butter, cut into 12 pieces
6 tablespoons cold water
1. Set the oven at 325 degrees. Place the sesame seeds on a rimmed baking sheet. Transfer to the oven and cook them for 20 minutes or until they are gently toasted. Cool completely.
2. Turn the oven temperature up to 400 degrees. Butter a 14-by-16-inch baking sheet.
3. In the bowl of a food processor, combine the quinoa and tapioca flours with the sugar and salt. Pulse for a few seconds to mix them.
4. Add the butter and pulse again just until the mixture looks like coarse crumbs. While the machine is running, add the cold water all at once; stop when the dough comes together into a ball.
5. Remove the dough from the bowl and on a board with your hands, knead in the sesame seeds. Set the dough directly on the baking sheet and press it with your fingers or with a small rolling pin to the edges of the pan. It will be about 1/8 inch thick. It is not necessary to use extra flour for this. Prick the dough all over with a fork.
6. With a long chef's knife or a pizza wheel, cut the dough into crackers. For 60 crackers, make 5 horizontal cuts and 9 vertical cuts; for 45 crackers, make 4 horizontal cuts and 8 vertical cuts.
7. Bake the crackers for 20 to 25 minutes, turning the sheet from back to front after 10 minutes. When the crackers are done, they are light brown; remove any crackers that brown at the edges of the pan before the rest are done. Keep checking the edges of the pan. Cool the pan on a wire rack.
8. With a small metal spatula, remove all the crackers from the pan. Store in an airtight container. Ingrid Lysgaard