These are not entirely unlike gram crackers. A little less delicate. Still tasty.
2.5 cups 4 bean flour. This batch of the mix was mostly garbanzo. Some corn starch, some sorghum. Just a bean flour should work fine.
1.5 cups oat flour. I use a certified gluten free oat meal and ran it in the food processor until it was a grainy flour. This is to simulate the gram part. Using a prepared oat flour would work just as well, if not better.
1/2 teaspoon salt
1 teaspoon Baking Soda
1 teaspoon cinnimon
Mix dry ingredients in a bowl. Set aside.
In a mixing bowl place:
1 cup butter soft
3/4 cup brown sugar. Light or dark
2 tablespoons honey
1 tablespoon toasted sesame oil
Mix with the paddle beater on medium high until light and fluffy. 3-5 minutes Add flour mix and mix on low until blended. It is more difficult to make a gf dough tough, so don’t worry too much about over mixing.
You will need a bit more flour for working the dough. A cup or so. Oat or bean is fine. I do not recommend using rice flour. But mostly because I don’t like it.
Mix your dough by hand a bit and see if it comes into a ball easily. If it is too sticky, add flour 1/3 cup at a time until it forms a ball when stirred by hand. Turn it out on a floured surface and divide into 4 equal parts.
Cut four or five pieces of parchment paper into roughly the size of your baking sheet.
On each piece roll one part of the dough into a rectangle about 9 x 6 inches and about 1/8th inch thick. You can roll them between two pieces of paper if you want. Flour the paper and the top of the dough to prevent sticking. If you decide to trim them up neatly, use the scraps to make a fifth rectangle.
You can score them into cracker shapes at this point if you want.
Stack the papers with the rolled dough on a baking sheet and place in the freezer until firm, about 20 minutes.
Take out one at a time and bake at 350 for 11 minutes or until nicely browned. Remove and let cool a minute on the sheet then transfer to a rack to cool completely. Store in an air tight container. All of this type of cookie will improve greatly after three days stored at room temperature.
I made these just to crumble for a pie crust. I’ll let you know how that goes. 🙂