Crackers from Scratch

Low salicylate / Low amine / Low GI

• Preheat oven to 170C
• Mix 145g Biomed Cafe Protein RIch Chickpea Flour, 10g of tapioca maltodextrin, 1/2 teaspoon GDL (or cream of tartar), 1/4 teaspoon bicarb soda, a pinch of salt, 70mL of oil and 70mL of water in a bowl. 
• Roll the dough onto a sheet of glad bake and cut out disks with an egg ring or cookie cutter. 
• Transfer to a sheet of glad bake on a cookie tray
• Bake for 25 minutes or until lightly browned.
• When completely cooled store in an airtight container

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