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Preheat oven to 400F (200C) and line a large baking sheet with a silpat or parchment paper.
Combine flour, salt, olive oil, and 1/4 cup of water in a mixing bowl and mix well until you get a homogeneous dough. (If dough is too dry, add a little extra water at a time until you get a smooth and pliable dough that isn’t sticky. If dough is too wet, sprinkle a bit more of gluten-free flour and mix until the dough is no longer sticky.)
Using a rolling pin, roll the dough between two pieces of parchment paper until it’s very thin (roughly 1/8-inch thick). Make sure to maintain the same thickness throughout.
Remove the top piece of parchment paper and slice dough into small 1.5-inch squares.
Separate the cut-out dough squares and transfer them to the prepared baking sheet, placing them in a single layer at least 2 inches apart.
Use a fork to prick 2 lines of holes on the surface of each square of dough.
Brush each square with olive oil and sprinkle a little salt over.
Bake crackers until they are crispy and golden brown (approximately 15 to 20 minutes), rotating the sheets halfway through.
Allow crackers to cool completely on the baking sheet before serving or storing.