Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
- 3/4 cup amaranth flour
- 1/2 cup arrowroot starch OR cornstarch
- 1/4 cup almond meal
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon gluten-free onion powder
- 1/4 teaspoon ground cayenne
- 6 tablespoons olive oil
- 6 tablespoons buttermilk OR your favorite dairy substitute
- 1 cup freshly grated sharp cheddar cheese
- Place all dry ingredients in a large mixing bowl and whisk to thoroughly combine.
- Add olive oil and buttermilk and mix until a ball forms.
- If the dough is too crumbly, add more buttermilk, one teaspoon at a time, until a ball of dough forms.
- Divide the dough in half and place on a work surface, liberally sprinkled with white rice flour. Flour a rolling pin and roll the dough until it is is very thin, about the thickness of a pie crust.
- Cut cracker circles with a 1 1/2 inch biscuit or cookie cutter, or use a knife to cut dough into 1 1/2 to 2 inch squares. Use a spatula to transfer crackers to a large, ungreased baking sheet.
- Repeat process with remaining cracker dough.
- Bake for 15 minutes. Carefully transfer crackers to two wire cooling racks. Carefully place racks wih crackers back on baking sheets and bake for 6 minutes. Remove from oven.
- Cool completely and store for up to 5 days in an airtight container.
Serve with dips, cheese spreads or make nut butter cracker sandwiches.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.