TIPS BEFORE STARTING: It's best to use a kitchen scale whenever possible. If you don't yet own a scale, these recipes are based upon 'lightly packed' measuring cups, so whether you use the 'dip and sweep' method of measuring or the 'spooning into the cup' method, always gently press down on the mix in the measuring cup and add more to fill the cup, as necessary.
2 C MULTI-PURPOSE BAKERY
4 T (1/2 Stick) Soft Butter (56g)
1/4 C Warm Water (60g)
1/2 t Xanthan Gum OR 1 1/2 t Gelatin
Add your favorite seasoning to the dough, if desired, before baking.
Pre-heat oven to 300 F.
In a medium-size bowl, stir together the Bakery Mix and either the xanthan or gelatin.
Add the soft butter and water and mix with your fingers until it becomes a soft dough.
Divide the dough into 8 sections, rolling each section into a ball.
Use a rolling pin or tortilla press to roll or press each ball between two sheets of parchment paper, about 1/8" thick.
Transfer to a lined sheet pan, score into cracker sizes and bake for about 6 minutes
Flip over and break into crackers.
Continue baking about 6 more minutes, until just beginning to brown.
Brush with butter and sea salt, if desired.