SESAME CRACKERS

i FOUND THIS ON THE WEB....SOUNDED LIKE A GOOD ALTERNATIVE TO A REGULAR CRACKER....


1/4 cup chickpea flour (besan), sifted before measuring
1/4 cup Bob's Red Mill gluten-free baking flour (or flour of choice)
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon turmeric
1 tablespoon nutritional yeast
1 tablespoon toasted sesame seeds, lightly ground (see Note)
1 teaspoon toasted sesame seeds
1/4 teaspoon sesame oil
2-4 tablespoons water

Note: You can buy already toasted sesame seeds, but making them is very easy. Just heat them in a skillet or on a baking sheet in a toaster oven, stirring often, until they begin to turn golden and pop. Watch them carefully because they can burn in a matter of seconds. To grind them, put them in a mortar and crush lightly with a pestle or pulse in a food processor.

Mix all dry ingredients together well. Stir in the sesame oil and begin stirring in water one tablespoon at a time. The amount will depend on the moisture in your flour. When the dough can be formed into a ball, you have added enough water. (I used 3 1/2 tablespoons, but your results may be different.

Knead the dough several times to distribute the ingredients, and then roll it in plastic wrap and set it aside while you preheat the oven to 350F. Dust your work area and rolling pin well with the gluten-free flour. After the dough has rested for 10 minutes divide it in half, put half on the floured surface, and sprinkle the top with flour. Roll it out until it is as thin as you can get it and still be able to pick it up. (Mine came out a little less than 1/8 inch thick or about 3 mm.) Cut it into 1x1-inch squares or any size you want. Place squares on a non-stick cookie sheet and repeat with other half of dough. ***** each cracker once or twice with a fork (allows for air to escape and keeps them from puffing up).

Bake for 15-20 minutes, being careful not to over- or under-bake. Remove from oven and allow them to cool and become crispy. Test one, and if it's not crispy, return to the oven for a few more minutes. After cooking, keep in a sealed container. If they get soft, a few minutes in a hot oven will return them to crispiness.

Makes about 45 1x1-inch crackers. Based on 4 servings: 107 Calories (kcal); 3g Total Fat; (23% calories from fat); 5g Protein; 17g Carbohydrate; 0mg Cholesterol; 169mg Sodium; 3g Fiber.

So I tried this recipe by using chickpea flour.   It is not the best flour to work with..still too much of a beany taste.  I adjusted and tried the recipe with a mixture of half golden flax meal and half almond meal.  It worked out well.  Had the flavor of sesame sticks.  ...now if we could get a recipe for chex mix that's friendly for our tummies--that would kick some major butt!