These mild crackers bake up light and crisp and are the perfect accompaniment to a bowl of soup or a hearty chowder.
Keep your eye on the crackers as they bake. They take a surprisingly long time to bake, about 30 minutes. Bake until the edge of the crackers turn a light golden brown. If the crackers overbake, they become unpleasantly hard.
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1 cup (4 ounces) white rice flour
1/2 cup (2 ounces) sweet rice flour
1/2 cup (1 ounce) tapioca starch
1 tablespoon sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (2 ounces) solid vegetable shortening
2/3 cup cold water, plus more as needed