1cup Bob’s Red Mill Gluten Free 1:1 Baking Flour148g
½teaspoonfreshly ground black pepper
½teaspoondried rosemary
½teaspoonsea salt
½teaspoongarlic powder
½teaspoononion powder
¼cupice cold water+ 1 tablespoon if it is looking crumbly
¼cupolive oil
Instructions
In a large bowl, add all the dry ingredients and stir together. Pour in the olive oil and the ice water and using your hands, mix together into pea sized crumbs until the liquid is incorporated, and then form together with your hands until a dough comes together.
The dough may look a bit dry and crumbly at first. It can take a while to absorb the liquid. You can add about a tablespoon of water to the dough if after a minute it’s still dry and hard to use.
Knead the dough together for about two minutes. Wrap the dough with cling wrap and place in the freezer for about 10 minutes while you preheat your oven to 400°F/200°C.
Remove the dough and using a rolling pin, roll the dough on a parchment paper to less than a ⅛ inch aka, as thin as you can. This will guarantee a nice crispy and flaky cracker. Try and roll it as even as possible as well to ensure the crackers bake evenly.
Using a knife or a pastry cutter, cut the crackers into 1 inch squares, up and down the dough.
Poke a decorative hole into each cracker. Remove the crackers one by one and place on a lined parchment, or separate them on the same parchment (I find putting them on a different one much easier), ensuring they aren’t touching. Sprinkle with extra sea salt on top.
Bake the crackers for 10-12 minutes. If they aren’t totally even, some may bake faster than others at the 10 minute mark, and others will take the full 12 minutes to bake.
Remove from the oven and let cool completely. If they aren’t crispy as soon as they come out of the oven they will crisp up once cooled. Serve and enjoy!
Notes
Store your homemade Vegan Cheez-Its in a sealed airtight container at room temperature. They’ll keep for about a week.