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Categories:Viewed: 94 - Published at: 5 years ago
Ingredients
- 1/2 cup gluten-free flour (I use 1 part each of garfava, tapioca and cornstarch)
- 1/4 cup brown rice flour
- 1/4 cup flax seed meal
- 2 tablespoons cornmeal
- 2 tablespoons nonfat dry milk powder
- 2 teaspoons dry active yeast
- 1/4 teaspoon salt
- 1 tablespoon canola oil
- 1 teaspoon molasses
- 1/4 cup water
Method
- Preheat oven to 350 degrees.
- Mix dry ingredients and make a well in the center of the bowl.
- Mix wet ingredients in the well, then stir everything together, using your hands to form a ball.
- Place ball of dough on a greased cookie sheet and roll out as thin as possible (I don't recommend air-bake cookie sheets). Optional: At this point you can score the dough with a pizza cutter or knife so that it will easily break apart into uniform shapes when done.
- Bake for 12-15 minutes or until edges are browned and cereal feels slightly crisp and dry. If not dry, turn oven off and leave in longer.
- Remove from oven and break into small pieces. Store in an airtight container.
