Gluten Free Chickpea Crackers

• 1 1/2 cups chickpea flour
• 1/2 cup rice flour
• 1/4 teaspoon salt
• 1 teaspoon gluten free baking powder
• 1/2 teaspoon turmeric
• 1/3 cup flax seed meal
• 1 tablespoon canola oil
• 3/4 cup water

1. Preheat oven to 350u0b0F (180u0b0C).
2. Mix all dry ingredients together well. Stir in the oil and begin stirring in water a little at a time. The dough will need to be formed into a ball, if it is too dry add a little more water, if too wet, more flour.
3. Divide the dough in half and roll each half into a ball.
4. Use a Silpat or cut a generous amount of plastic wrap and dust it with a gluten-free flour. Flatten one ball into a rectangle, place it on the Silpat or plastic wrap and sprinkle with some more flour. Place another large piece of plastic wrap on the dough and using a rolling pin, roll the dough out as thinly as possible. It might be necessary to peel off the top layer of plastic and re-dust a few times.
5. Peel off the top layer of plastic, dust with a little more flour, place a baking sheet over it, slide another baking sheet under the bottom plastic wrap, flip over, remove the other sheet of plastic wrap and bake.
6. A nice touch, although not necessary, is to glaze the crackers before baking with an egg white or cornstarch glaze.
7. Mine were a little less than an eighth of an inch, but less is literally more! Crackers, that is.
8. Bake for approximately 12-15 minutes, until lightly browned and crispy. They will crisp up more after they cool off. After cooled, store in an airtight container.

chickpea flour, rice flour, salt, gluten free, turmeric, flax seed, canola oil, water

Taken from www.food.com/recipe/gluten-free-chickpea-crackers-375762 (may not work)