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.

Gluten Free Corn Free Crackers

1C Brown Rice Flour
1 C. Bob's All purpose gluten free baking mix
1/2c. Flax Meal
1 tsp Garlic Powder
1/2 tsp Sea Salt
2 tsp. Baking Powder( featherweight by Hain)
6 T.extra virgin Olive Oil
1/2-3/4C Water
Mix dry ingredients together & add oil. Slowly add water until dough can be manipulated with hands without sticking too much.
With a pastry brus, spread olive oil on the bottom and sides of a jelly roll pan. Press dough onto sheet with fingers & finish off with rolling pin or a small glass if you need to. Should be thin like crackers. Score the dough & top with a bit of Sea Salt and sesame seeds.

Bake about 25-30 minutes in 400 degree oven.