gluten-free ritz-style crackers
ingredients
- for the cracker dough:
- •1 ½ cups blanched almond flour
- •½ cup tapioca starch
- •1 teaspoon baking powder (aluminum-free)
- •½ teaspoon sea salt
- •2 tablespoons coconut sugar
- •4 tablespoons cold unsalted butter, cubed
- •2 tablespoons olive oil or melted ghee
- •1 egg
- •2–3 tablespoons cold water
- •¼ teaspoon turmeric
- •pinch of garlic powder or onion powder
- for finishing:
- •flaky sea salt, for sprinkling
instructions
preheat your oven to 350°f (175°c). line a baking sheet with parchment paper. pour in a large bowl, whisk together the almond flour, tapioca starch, baking powder, sea salt, and coconut sugar. the cold butter cubes to the dry ingredients and use your fingers or a pastry cutter to incorporate until the mixture is crumbly. pour in the egg and olive oil. gradually add cold water, one tablespoon at a time, until the dough comes together and is soft but not sticky. roll the dough between two sheets of parchment paper to about ⅛-inch thickness. if the dough becomes too soft, chill it for 10 minutes. cut the rolled dough into small rounds using a cutter or a knife. prick each cracker with a fork and sprinkle with flaky sea salt. transfer the crackers to the prepared baking sheet. cook for 14–18 minutes, until the edges are golden. let the crackers cool completely on a wire rack before storing them in an airtight container.