Crispy Gluten Free Crackers

Preheat oven to 400° Fahrenheit.

Lightly oil 2 sheets of parchment paper large enough to fit into an 18 by 12 inch rectangular sheet pan. Set aside. Alternatively, one Silpat mat can be used to replace one of the pieces of parchment paper. It is not necessary to oil the Silpat mat.

In a large bowl, whisk together oil and honey.

Add flour, salt, onion and garlic powders. Whisk well.

Add 1/3 cup water. Using a large spoon, mix ingredients together into a dough. If dough is too dry, add more water, a little at a time until a nice moist dough forms.

Divide the dough in half.

On a work surface, place half of the dough on top of one of the oiled pieces of parchment paper, oil side up. Alternatively, a Silpat mat may be substituted for the bottom piece of parchment paper. Do not oil the Silpat mat. Flatten the dough out a bit with your hands. Place second piece of parchment paper on top of the dough, oil side down.

Using a rolling pin, roll the dough out until it becomes very thin, approximately 1/8 of an inch. Try to keep it in a rough rectangle shape.

Gently peel off the top layer of parchment paper. Sprinkle dried herbs and Malden salt over the dough. Place the top piece of parchment paper over the herbs and salt again, and gently roll over it with the rolling pin so the herbs and salt adhere. Remove the top piece of parchment paper.

Transfer the dough with the piece of oiled parchment paper or Silpat mat still underneath it onto the sheet pan.

Bake cracker for approximately 12-17 minutes or until it becomes light brown and crispy.

Allow the cracker to cool before breaking it into irregular pieces.

Repeat steps 7-12 with remaining half of dough.

Keep crackers in an airtight container for up to 1 week.