gluten-free eats

Crackers!

In step 8 everybody goes back into the oven. Sometimes I leave out a couple of the super funky edge pieces with a lot of coastline if they're looking like they're about to burn. You don't want these to brown at all, in my experience that means they're already burnt.

I have not tried making these larger, but there's no reason why you couldn't. If you want them on the sturdy side, just know that there's a point where if they're too thick they just won't dry out enough in the oven. Every batch of these I make turns out a little different, and it all has to do with how thick or thin I've rolled them out, which, sadly, is a difficult thing to measure or standardize.