Ingredients
1/2
cup raw sesame seed
1/4
cup white rice flour
1/4
cup sweet white sorghum flour
1/4
cup brown rice flour
2
tablespoons potato starch flour
1/4
teaspoon xanthan gum
1/2
teaspoon salt
1/8
teaspoon gluten-free baking powder
1/2
cup roasted sesame tahini
2
tablespoons sunflower or canola oil
6
tablespoons hot water
2
teaspoons gluten-free tamari sauce
1
egg white, beaten
Preparation
Heat oven to 350°F. Spread sesame seed in ungreased shallow pan. Bake uncovered 8 to 10 minutes, stirring occasionally, until golden brown. Set aside to cool.
Increase oven temperature to 400°F. Line cookie sheet with cooking parchment paper; spray paper with cooking spray (without flour).
In small bowl, mix flours, xanthan gum, salt and baking powder with whisk; set aside. In medium microwavable bowl, microwave tahini, oil and hot water on High 5 seconds; stir with whisk until blended. Add tamari and flour mixture; stir until blended. Reserve 2 tablespoons toasted sesame seed for topping. Stir remaining sesame seed into dough.
Spray hands and rolling pin with cooking spray (without flour). Roll dough to 1/4-inch thickness. Using small (about 2-inch) cookie cutters, cut dough into shapes, rerolling dough as necessary. Place crackers on cookie sheet; prick with fork. Brush egg white over tops of crackers; sprinkle with reserved sesame seed.
Bake 12 to 14 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack.
