For crackers, flat bread, thin pizza

Note: this dough needs to be refrigerated for 1 hour before baking

1/3 cup navy bean flour
1/4 cup sorghum flour
1/4 cup garbanzo bean flour
2 Tbsp. white rice flour
1/2 tsp. baking powder
1 tsp. herbamare or sea salt
1 tsp. xanthan gum
flavor options - see below

3 Tbsp. olive oil
1/4 cup plus 2-4 more Tbsp. water

additional oil to drizzle on cutting board

Also need a rolling pin, parchment paper, 2 cookie sheets, pizza wheel

1. Combine the flours, baking powder, salt, xanthan gum, and desired flavorings in a bowl.
2. Add the oil and mix with a fork until it looks clumpy.
3. Add the water a little at a time until a ball of dough is formed (it will be slightly wet and not crumbly when you have added adequate water).
4. Knead the dough slightly (10-15 times) and then wrap the dough in plastic wrap and refrigerate for 1 hour.
5. Preheat the oven to 350.
6. Remove the dough from frig and split into 2 balls.
7. Place the dough on a piece of parchment paper and place a large piece of plastic wrap on top.
8. Roll the dough to approximately 1/8 thickness. Put parchment paper and dough on a cookie sheet.
9. Cut the dough into the desired shape on the cookie sheet, or leave rough edged.
10. Bake for 10 minutes.
11. Once cooked, you can turn off the oven and let the cookie sheets remain in the oven with the door cracked to allow the crackers to crisp.

Flavor options:

Spicy: 1/2 tsp. garlic powder, 1/2 tsp. cumin, 1/8 tsp. cayenne
Herbed: 2 tsp. of any fresh herb or combo of herbs minced
Sweet: 1 Tbsp. maple sugar or date sugar, 1/2 tsp cinnamon, 1/4 tsp. nutmeg

Recipe from Debbie Sarfati