Gluten-free crackers recipe

1. In a bowl, combine the flour, xanthan gum, salt and finely chopped herbs (if using). Add in the olive oil, honey or maple syrup, and between 40-50ml (1 1/2 -2fl oz) water, a little at a time, until the mixture comes together in a ball. Knead a little to help, and if the mixture remains crumbly and dry, add water a teaspoon at a time until it comes together.
2. Flatten intro a round, then roll out between two sheets of parchment or greaseproof paper until no more than 1mm thick. Remove the top layer of paper and slide the bottom layer onto a baking tray. Using a pizza cutter, cut the dough into squares and triangles.
3. Dip a pastry brush in a little water and very lightly brush the crackers to dampen. Sprinkle with some sea salt and place the tray into the preheated oven. Bake for 10–12 minutes (depending on thickness) until a pale, golden colour. Remove from the oven and leave to cool on the tray. Then carefully break them apart along the cut lines.
4. Store in an airtight container for up to a week.

Gluten-free cooking tip: Xantham gum aids in gluten-free baking making them less crumbly and makes gluten-free pastry easier to roll and handle. It's available in specialist health food stores and in some supermarkets.​

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