1.5 cups water
Mix all dry ingredients together in a bowl, then add water, stir and let stand to soak for 5-10 minutes. Spray bottoms of two cookie sheets with non-stick oil spray and press mixture into pans, making it as flat as possible while still covering pan completely.
Bake at 325 degree for 30 minutes, then you want to flip the entire thing – I place another cookie sheet (no need to spray this one) over top, then flip over. Bake at 325 for another 30 minutes.
Remove from oven and slice into desired cracker sized squares, pull apart and put back in oven for about another 10 minutes. Makes crispy, yummy crackers perfect for dipping in homemade salsa, hummus or gaucamole 🙂
Cut into larger squares and it will stay a little on the softer side, making for a super gluten-free bread!