Savory gluten-free herb cracker

Truly crisp crackers can be tough to achieve without gluten, but through a Super Bowl experiment by Stef and Bryce's mom Stacy, we found a great gluten-free cracker option. Teff is a grass indigenous to Ethiopia, and if you've ever gone out for Ethiopian food, the injera bread that is used as a utensil is made from teff. It's a great gluten-free "ancient grain" that is packed full of minerals and calcium.

These crackers are best if they are baked really thin, so they get nice and crispy. Make sure to keep them in an airtight container, so they don't get stale. We haven't experimented with cutting out the cheese yet, although my hunch is that it acts as a glue in the absence of gluten, but it may be worth a shot.

These were a big hit paired with some hummus, but could be used for any cracker friendly food. It would probably also make a great pizza crust.

Savory gluten-freeherb crackers

· 2/3 cup quinoa flour

· 2/3 cup teff flour

· 2/3 cup flax flour

· 1 cup finely grated raw milk Parmesan cheese (preferably organic and/or local)

· 1 tsp baking soda

· 2 tbl Italian seasoning

· 6 tbl olive oil

· 8 tbl water (or more if needed)

- Preheat the oven to 350° F

- Line baking sheet with parchment paper

- Mix all the dry ingredients (cheese included) thoroughly

-Slowly add oil and water while stirring (more or less watermay be needed depending on the consistency of the dough)

- When mixture forms sticky dough, divide it in thirds androll it out onto parchment paper

- Place another piece of parchment paper over the top of thedough, and using the bottom of a glass, press the mixture out to the edges fromthe center, to flatten out and thin the dough to approximately 1/8’’

- Bake for 17-20 minutes, rotating the pan halfway through, or until crackers are golden on the outside and center is no longer moist.

- Allow to cool on a wire rack and cut with pizza cutter or knife when completely cooled.

Yields: about 20-30 midsized crackers