Swedish style gluten-free crackers
Mix all dry ingredients lightly together before stirring in the boiling water and oil. Then, divide into two or three parts. Spread the 'dough' onto one oven tray covered with baking paper; roll it thin by placing an additional sheet of baking paper on top - you'll find that rolling as thin as possible without too much effort works well!
Roast/toast at 180 degrees C for around 30 minutes, or until golden brown. When just out of the oven, sprinkle with a little salt and pepper. An alternative lighter colour is achieved if preferred at 160 degrees C for 40 minutes.
Cool and keep dry; they will stay crisp for several weeks. Enjoy with smoked salmon, cheese or whatever you fancy!
Note: For extra crispiness, reduce to 140C and cook for an extra 20 minutes.
One 25 gm cracker (fairly large) has 2 net carbs or just 1, if you don't add in the quinoa flakes.
Yes: a word on digestion. In small quantities, you should have no problems but some people (particularly those used to a diet rich in processed foods and breads), may well experience rumbling tummies and even minor discomfort.
It's well worth trying this alternative if that's the case and use the quinoa or rice flakes in this version - it is still very low-carb compared to wheat or rye based crackers.