1 cup sorghum flour
1/2 cup buckwheat flour
1/4 tapioca starch
1/4 cup rice, millet or other GF flour
1/2 tsp Himalayan salt
1/4 cup (half a stick) cold organic preferably raw butter
2 cups plain kefir or buttermilk
Sift all the flours together in a large bowl.
Next cut in the cold butter, once it’s cut up into chunks, throw it into the food processor to really break the butter into tiny pieces.
Now mix the egg and kefir, and add them to the flour/butter mixture.
This should make a soft dough. Need it a bit. Roll the dough out on parchment paper very thin. When I say thin I mean less than 1/16 of an inch. This will give you a wheat thin type cracker, if you prefer a biscuit type leave it a bit thicker.
Use a knife to cut into squares or cookie cutter if you want fancy crackers. I used a fork to poke holes in these, I thinks it makes them slightly crisper. Leave them on the parchment paper and put them on a large pan in the oven (at 400) for 8-12 minutes or until the edges are browning. The thicker is it the longer it will take.
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