Crackers-Using All-purpose flour gluten free

Yield: Makes 150 crackers, about 3cm or 1 1/4 inch square

Ingredients:

• 1/4 cup flax seeds
• 2 cups Valley Kitchen All-purpose flour
• 1/2 tsp baking powder
• 4 tsp butter
• 3/4 cup water

egg wash-optional, extra salt, pepper, and other seasonings-optional, chia or other small seeds-optional

Instructions:

1. Preheat oven to 325° F. 
2. In a bowl or food processor, combine the flax and chia seeds, Valley Kitchen All-purpose flour, and baking powder. 
3. Blend in the butter to a fine texture. 
4. Add water and mix well. Turn onto a board and knead to blend. If the dough is crumbly, add a bit more water. 
5. Place the dough in a bowl, cover, and refrigerate for 10 minutes. 
6. Cut the dough into quarters and shape into rectangles. Knead in extra water as required to keep the dough moist. 
7. Roll very thin. I like to use a pasta roller for this, but a standard rolling pin will work just as well. 
8. Cut the dough into squares and place on a non-greased baking sheet. You can also leave the dough in larger pieces and break it after baking. 
9. If you are using the optional egg white and salt, mix 1 tsp of water with one egg white and brush the top of the crackers. Sprinkle with salt or other seasoning. 
10. Bake 15 minutes, or until the crackers are dry, crisp, and lightly browned. Dry at a lower temperature for extra crispiness. 

These are great dunkers for salsa and dips, or as an accompaniment to a cheese tray.