In an attempt to make wheat free tortillas, I inadvertently created a cracker recipe. Brown rice flour does not make good tortillas. It has a sandy texture that is difficult to soften, but oddly enough, they tasted a lot like crackers. Since the girls love crackers, they want them often, though we rarely have them. So, a problem recipe turned to a problem solved!
Wheat free/dairy free crackers!
4 cups of brown rice flour
tbsp. salt
tbsp. baking powder
2/3 cup olive oil
2/3 cup water (add slowly, you may need more or less to get a workable dough)
Mix all ingredients together until you create a good dough that is not sticky.
Flatten out on a cookie sheet ( Carefully! I used my hands mostly.) and bake at 350 for about 10 minutes, or until it looks dry.
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