GOLDEN VALLEY, Minn -- Blue-ribbon baker Marjorie Johnson stopped by the KARE Barn to share her award-winning gluten-free cracker recipe with us.
1/2 cup gluten free all purpose baking flour (Bob's Red Mill)
1/4 cup rice flour
1 tablespoon brown sugar
1/4 teaspoon baking powder
1/2 teaspoon guar gum
1 tablespoon sesame seeds
1 teaspoon anise seeds
1 teaspoon caraway seeds
2 teaspoons grated orange rind
1/2 teaspoon grated lemon rind
2 tablespoons butter
3 tablespoons fresh orange juice
In a large bowl place the first 10 ingredients and mix together.
Cut butter into very small pieces.
Stir in orange juice to make a dough.
Gather dough into a ball, then press down to make a 5" disk.
Refrigerate disk for 30 minutes.
Roll out dough to 1/4" thickness and cut with a 2" round cutter.
Place crackers on an ungreased baking sheet.
Prick the entire top of the crackers with a fork.
Bake in a preheated 350 degrees oven for l5-l8 minutes.
Cool on wire rack.
Servings: 2 dozen crackers