Sesame Crackers Recipe

Ingredients

• ½ cup raw sesame seed
• ¼ cup white rice flour
• ¼ cup sweet white sorghum flour
• ¼ cup brown rice flour
• 2 tablespoons potato starch flour
• ¼ teaspoon xanthan gum
• ½ teaspoon salt
• 0.12 teaspoon gluten-free baking powder
• ½ cup roasted sesame tahini
• 2 tablespoons sunflower or canola oil
• 6 tablespoons hot water
• 2 teaspoons gluten-free tamari sauce
• 1 egg white, beaten

1. Heat oven to 350°F. Spread sesame seed in ungreased shallow pan. Bake uncovered 8 to 10 minutes, stirring occasionally, until golden brown. Set aside to cool.
2. Increase oven temperature to 400°F. Line cookie sheet with cooking parchment paper; spray paper with cooking spray (without flour).
3. In small bowl, mix flours, xanthan gum, salt and baking powder with whisk; set aside. In medium microwavable bowl, microwave tahini, oil and hot water on High 5 seconds; stir with whisk until blended. Add tamari and flour mixture; stir until blended. Reserve 2 tablespoons toasted sesame seed for topping. Stir remaining sesame seed into dough.
4. Spray hands and rolling pin with cooking spray (without flour). Roll dough to ¼-inch thickness. Using small (about 2-inch) cookie cutters, cut dough into shapes, rerolling dough as necessary. Place crackers on cookie sheet; prick with fork. Brush egg white over tops of crackers; sprinkle with reserved sesame seed.
5. Bake 12 to 14 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack.