Dear gluten-free friends. You can stop paying 6 bucks for tiny boxes of crackers. Turns out baking them yourself is really quite simple and with a little creativity you can develop flavors you won’t find in the store. For this recipe I recommend rolling the dough out directly onto parchment paper. It will keep sticking to your rolling pin, but all you need to do is pinch the dough back together. You don’t want to over flour these. I recommend baking them on a pizza stone to get them extra crispy, but if you don’t have one simply set the parchment paper onto a cooking sheet. As you bake you’ll have to be mindful of the crackers on the edges; they’ll cook quite a bit faster. You can combat this by removing them throughout the process or covering them with foil.