My gluten free “graham” crackers were so successful I decided to make a savory cracker to serve to my mom’s arts & crafts group this weekend. I’m teaching a class on aromatherapy products, specifically salt scrubs. 🙂

The crackers were flaky and flavorful without being too assertive, the perfect vehicle for spreads, meats or cheeses. Change the herbs and spices used in the crackers to complement the dishes you’re serving. I’m serving the crackers with an avocado salmon spread.

1 1/2 cups rice bran
1/2 cup tapioca flour
1 cup quinoa flour
1/2 cup olive oil or other cooking oil
1/2 cup water
2 tsp baking powder
1 Tbs dried thyme
2 tsp granulated garlic
1 tsp sweet paprika
1/2 tsp salt

Preheat oven to 325* F. In a medium mixing bowl combine dry ingredients and whisk together. Slowly add wet ingredients into the bowl of dry ingredients, stirring well until all ingredients are combined. Dough will be crumbly. Form dough into three balls and let rest for a half hour. Roll each ball out between two pieces of parchment or waxed paper until 1/8″ thick. Cut into rounds with a cookie or biscuit cutter. Using a spatula, carefully transfer crackers onto a parchment paper covered cookie sheet. Space crackers about 1/2″ apart. Lightly dock the crackers with a folk (poke holes in the dough). Bake for 15-20 minutes, until they are evenly browned and allow to cool before using or storing. Sea salt can be sprinkled on top of the crackers as soon as they’re out of the oven.