Friday, April 9, 2010

Corn Free Gluten Free Crackers

In a mixer beat 3 eggs until light and fluffy. Stir in 6 T water. Then add 1 C cooked brown jasmine rice, 1 1/2 C brown rice flour, and 9 T chickpea flour, 2 tsp. sea salt, 2 T bragg's liquid Amminos. Add enough boiling water to make the batter the almost the consistency of a cake batter. Generously oil a jelly roll pan with olive oil, spread batter evenly , covering the pa. brush top with olive oil and sprinkle with flax seeds. Bake in a 400 degree oven for 1 hour or until golden brown.

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