Savory Sesame and Parmesan Crackers – Gluten-free version

👨‍🍳 Method

1. 1
   Preheat the oven to 180°C (355°F) and line two pans with parchment paper.

   ⚙ Preheating the OvenOvenParchment paper

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   In a large bowl, mix the gluten-free flour blend, whole wheat gluten-free flour blend, baking powder, salt and paprika. Add the cheese and 2 tbsp ofthe sesame seeds.

   Bowl
3. 3
   Pour in the olive oil and water and knead about 1 minute, just until a smooth, non-sticky dough forms. If it is too dry, add a teaspoon of water.
4. 4
   Divide the dough into two parts. Roll out each part directly on the parchment paper to a 2–3 mm thickness.

   ⚙ Rolling Out DoughRolling pin

   💡Roll out as thin as possible: a thin cracker comes out crisp and dry, and a thick one stays soft in the middle.

   💡Roll from the center outward and give the dough a quarter turn between rolls: this keeps it even in thickness and stops it sticking to the counter. If it springs back, cover for 10–15 minutes and try again.
5. 5
   Sprinkle the rest of the sesame seeds on top and press them in lightly with the rolling pin.

   Rolling pin
6. 6
   Cut into squares with a knife of 4 cm. Prick each square with a fork.

   KnifeFork
7. 7
   Bake 16-18 minutes, until the edges turn golden and the rim of the thin crust starts to brown.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8. 8
   Let cool on the paper: the crackers harden and turn crisp as they cool.