Incredible Crackers

·         4 Tbs. unsalted butter (1/2 stick)

·         ½ cup milk (2% or whole milk)

·         2 ¼ tsp. active dry yeast

·         1/3 cup toasted, finely ground walnuts*

·         1 ¼ cups Gluten Free Pantry French Bread and Pizza Mix

·         2 tsp. olive oil

·         Kosher salt

 

Preheat oven to 350 degrees. Melt butter in a small saucepan. Simmer on low heat for about 5 min. or until butter begins to brown and has a nutty fragrance. Let butter cool slightly. In a large microwavable bowl, warm the milk and add the butter. Stir in yeast and 1 Tbs. French Bread Mix until dissolved. Let sit until yeast begins to foam. Add nuts and remainder of French Bread Mix.

Beat mixture until well-blended. Mixture will be crumbly. Using finger tips, work dough, adding a teaspoon of warm water at a time (up to 1 ½ Tbs. of warm water), until dough an be pressed into a ball. Allow to rest, covered, in a warm place for 15 minutes. spray the back of an 11-x-17- inch baking sheet with vegetable spray. Set dough on center of sheet and press and roll dough until it reaches the edges of the pan. (Cover dough with oiled sheet of plastic wrap to prevent sticking as dough is rolled out.)

 

Trim edges and cut into squares. Brush with olive oil, prick with a fork, and sprinkle with salt. Bake 15 minutes. Turn pan to allow crackers to brown evenly. Bake an additional 10 minutes or until tops are brown. Remove and cool. Store in an airtight container. Keeps 5 days.

 

Makes 24-30 crackers

*1/3 cup almond flour may be substituted