I love making crackers, my son is a cracker type kid. There are a few recipes that I like but none that are perfect so I try new recipes when they look good. with modifications to be allergy free they don’t always turn out looking good and sometimes they taste like…. well lets just say I have thrown away a few batches.
I am not particularly pleased with this recipe however it does taste fine, held up fine, and my son is eating them so I will post in case anyone else is looking for an allergy free cracker.
put the following into a food processor and pulse in short pulses until well mixed and crumb looking: 8 ounces Daiya cheese ~ 2 ounces coconut oil ~ 1 cup +1/4 cup flour (safe flour for you, I use tom sawyer) ~1/2 tsp salt ~ 1/4 tsp garlic powder ~ 1/4 tsp smoked paprika.
once this is all crumbled turn processor on low and add ice water 1 tbsp at a time until a ball forms. put into a bagggie and put into fridge for minimum of 30 minutes.
working with small portions at a time, roll as thin as you want the cracker and cut out. the cooking time will vary on thickness and size of cracker. place on pan and salt the tops. Mine was small and thin so it took 10 minutes in a 375 degree oven. they will puff up and get brownish.
(make sure you use parchment paper that has been sprayed with Pam Grill to keep the crackers from sticking to pan.)