Gluten Free Something's Seedy Crackers

I know, long title, but these crackers are long on taste as well.

I've started a new venture, I'm baking crackers and taking them to a local farmers market, and trying to sell them.
I know I'm nuts.
I mean making my own crackers, and trying to sell them?  Really?
Really!  

I've been making my own Something's Seedy Crackers (I just renamed them)  for awhile now, and people really like them.  Last weekend I sold out of them at an outdoor market, but I also got a lot of requests for gluten free crackers.
And the way my mind works, I googled a bunch of gluten free cracker recipes, and looked at how they were made, tried a couple out, and did not like the taste or the texture.
So...
About 3:15 am the other night, my mind went "GOT IT" and I had the recipe.
Then it was just a question of remembering it for the morning.
But I did.

And I made a batch, and tasted them, and they were good.
So I made more.
And now I'm sharing the recipe.   I use my KitchenAid mixer and the dough hook to mix this dough.  It is a little stiff.  But you want it a little stiff, really.  Too loose and you can't roll it out.
Trust me on this, I know whereof I speak. 

 Recipe:
1 1/2 Cups Gluten Free Flour (I used Bob's Red Mill Brand)
1/2 cup Gram Flour (aka Besan flour which is ground Chickpea or Garbanzo Bean Flour)
1/2 cup Ground Flax
1/2 cup mixed seeds (I use equal amounts of Chia, Flax, Sesame and Sunflower seeds)
1 egg white
1 tsp. Salt
1 1/2 tsp. Baking Powder (I like Rumford Brand, aluminum free)
1 1/2 half to 2 cups water  (you may need to add more)

Soak the seeds in 1cup of the water for about 5-10 minutes.  This allows the Chia Seeds to develop the gel coating.

Mix the flour, baking powder, salt and ground flax together.   (make sure that the baking powder is mixed in before you add the water).

Then add the soaked seeds, along with the water they've been soaking in to the mixer.   Add the egg white and the other half cup of water to the bowl and mix.  The dough should be really stiff and yet malleable at this point.  You can add another half cup water, 1/4 cup at a time until the dough reaches that point.  (I find that the Gram or Besan flour really soaks up the liquid.)
Take out of bowl, and divide into fourths, wrapping each portion in plastic wrap. 

This dough does dry out rapidly.
Take each portion and roll out to 1/8 inch thickness.  You actually put a piece of plastic wrap under the dough and one on top to roll this out.   I pat it out a little before I start to roll the dough.

Place a ruler beside your dough, and use it to help gauge how thick you are rolling it.    And of course I didn't think to include the pretty bright red ruler in the picture. sigh.

I roll the dough out until the dough is the same thickness as the ruler.   (And since it sticks to the plastic wrap, I use that to transfer the sheet of rolled out cracker dough to the cooking sheet.)  Transfer to a cooking sheet and use a pizza cutter to cut the crackers out into even pieces. Bake at 375 degrees for 10 minutes, or until the crackers are browned and crispy.   Turn crackers over, continue to bake for another  5 minutes or so.  Check them, I remove the most browned crackers, and let them cool, whilst the remainder of the crackers continue to bake.  This enables the cracker to crisp up and dry out.   Other wise they get a little flolloppy.

Serve and enjoy.  I found these were great with my Green Onion Spread.  But, honestly, they tasted great all by themselves as well.