Ingredients:

1 cup gluten free flour (chestnut, coconut, brown rice, buckwheat, millet, etc.)

1/2 teaspoon celtic sea salt (or any coarse, REAL non table salt)

2 tablespoons coconut oil (or olive oil or any other clean oil)

Directions:

Preheat oven to 400

Dust 2 baking sheets with gluten free flour or use a baking stone.

Mix ingredients together by hand or in food processor until combined.

Add 1/4 cup water and continue to mix until it holds together but isn't sticky, adjusting water as needed.

Roll out dough until 1/4 thick or even thinner . .. adding flour as needed.

Score lightly with a sharp knife if you want to break them into rectangles or squares later on and using a spatula peel up to transfer crackers on the prepared sheet or stone.

Bake until lightly browned- roughly 10 minutes.

Cool on a rack and serve warm or keep at room temperature in an airtight container for a few days.

Add any herbs, spices, nuts or seeds for delicious variations. Nutritional yeast and dill are one of my favorites for a cheesy taste!

Adapted from Mark Bittman's recipe in How to Cook Everything Vegetarian