These are quite easy, super yummy, little gluten-free crackers.

I like to prepare the amount below, bake half of them (enough for 2 to 3 people to munch on) and put the rest of the dough in a jar in the fridge to make later.

1 cup gluten-free flour blend (Bob’s Red Mill is fine)
1 Tablespoon melted ghee
1 teaspoon olive oil
½ teaspoon honey
½ teaspoon salt
Several sprinkles of thyme and rosemary.
Preheat oven to 400 degrees. In a medium bowl, whisk together flour blend and salt. Add oil, melted ghee, honey, and about ¼ cup water. Mix until the dough comes together into a ball. Add more water if the dough seems too dry, but just a bit at a time, don’t overdo it.
Pat the dough into a disk. Place the disk between two pieces of parchment (or on a floured silicon baking sheet) and using a (floured) rolling pin, roll until very thin, about 1/8th inch.
Score dough with knife into 1 inch squares, but do not separate.  Keep the dough on parchment paper or silicon sheet and move onto a cookie sheet.
Bake at 400 degrees. Check and rotate at 10 minutes. Bake until crisp and slightly puffed, usually about 15 minutes. Keep your eye on the crackers. It could take a little more or less time, it really depends on the gluten free flour blend that you use and how thin you roll the dough.
If you have any left over, store in an airtight container. We hardly ever have any left though, they are so tasty!

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