I’ve been a from-scratch cook for as long as I can remember, pushing the boundaries over the years as to what I would make and what I would buy. (Puff pastry and filo dough are still on my “never in a million years” list.)

While I whip up homemade tortillas, pasta, yogurt, and pie crusts without a thought, it never occurred to me to make crackers. I don’t even buy them unless we have company. But then I came across an America’s Test Kitchen recipe for paleo crackers and I was intrigued.

Of course, I tried them. Not only were they easy, but very tasty. The only issue I had was rolling them evenly since they’re so thin. I ended up buying rolling pin rings (they’re rubber bands) that fit on either side of the pin, allowing for a consistent depth. I used the 1/16″ size.

NOTE: It’s really best to weigh flours to get an accurate dough consistency.

GLUTEN-FREE CRACKERS

• 2¼ oz (3/4 cup) almond flour
• 1/2 oz (2 T) coconut flour
• 1/2 oz (2 T) arrowroot flour (or arrowroot powder found in the spice section)
• 1½ tsp sesame seeds, toasted, divided
• 1½ tsp fennel seeds, toasted, divided
• 1½ tsp poppy seeds, divided
• 1/2 tsp salt, divided
• 1/8 tsp black pepper
• 1/8 tsp onion powder
• 2½ T extra virgin olive oil
• 1½ egg whites, divided
• 1 T water

Preheat oven to 375º Fahrenheit.

Toast sesame and fennel seeds in a toasteroven or dry skillet. (You don’t need to toast poppy seeds.) Watch carefully – they can burn quickly. (Toasting brings out their flavor.)

Into a small bowl combine the 1/2 tsp sesame seeds, 1/2 tsp fennel seeds, 1/2 tsp poppy seeds, and 1/4 tsp salt. Set aside.Into a bowl combine the almond flour, coconut flour, arrowroot flour, remaining 1 tsp sesame seeds, 1 tsp fennel seeds, 1 tsp poppy seeds, 1/4 tsp salt, pepper, and onion powder. In another small bowl whisk 1 egg white to break it up. Then whisk in the olive oil and the 1 T water. Pour egg white mix into the flour mixture and blend together with a spoon, until all flour is incorporated. Lay out a sheet of parchment paper (NOT waxed paper). Place the dough in the middle and form it into a square with your hands – this will help the dough roll into a rectangular shape. Cover with waxed paper (or parchment). Roll out the dough to a 12″x10″ rectangle – or as close as you can get. Mine was nowhere near that – it really doesn’t matter. The dough should be of even thickness – 1/16th inch. The bands really helped with that. Carefully remove waxed paper and set it aside. Beat the remaining 1/2 egg white and generously brush entire top of dough. You won’t need all of the white so you can put the leftover in a small container and freeze it for next time (waste not, want not). Sprinkle on the seed blend you set aside. Cover with the waxed paper and gently run your hand over top to press in the seeds. (Without the waxed paper the seeds will stick to your hand.) Remove and discard waxed paper. Lightly score top with a dull knife to desired shapes. Slide parchment onto a rimless baking sheet (I prefer silver colored). Bake at 375º F for 14-18 minutes, rotating sheet halfway through baking time to promote even baking, until lightly browned. The edges always turned darker for me.Slide parchment onto wire rack to cool completely. Break apart crackers at scored lines.

GLUTEN-FREE CRACKERS go great with hummus. Here’s my super-easy recipe: HUMMUS