20 minutes • About 100 small crackers
1 1/2 cups grain flour
1/4 cup arrowroot powder*
1/2 teaspoon corn-free salt
3 1/2 tablespoons ghee (clarified butter) - room temperature
Preheat oven to 425ºF. Combine flour, arrowroot powder, and salt in medium bowl. Starting with a spoon, and eventually using your fingers, rub in 3 tablespoons of ghee. Gradually add about 2/3 cup water to form a soft but workable dough. Add a little more water if dough does not stick together. Knead lightly.
On a well-floured board, roll out half of the dough at a time very thinly. Brush dough with 1/2 teaspoon additional ghee and sprinkle with additional salt. Cut crackers as desired. Place on baking sheets.
Bake 6 to 8 minutes, or until lightly browned. Color will vary based on type of grain used. If thinner crackers turn brown first, remove them and continue baking the rest.
Cool on wire racks and store in an airtight container.
Grains used: amaranth, quinoa
*See Arrowroot Allergy warning. Bob's Red Mill has been found to be corny so we are looking for a different one to use (as of 7/2012). We started using Authentic Foods flours & so far they work well for us.