Gluten-Free Crackers

Preheat the oven to 350°. Line two baking sheets with parchment.  In a large bowl, whisk together quinoa, millet, sorghum, and tapioca flour, yeast flakes, baking soda, sea salt, dried onion, garlic powder, and light brown sugar.  Stir in the remaining ingredients.  Using a sturdy stand mixer (or a wooden spoon and some elbow grease), stir the ingredients until a slightly sticky dough forms. You'll be pressing the dough flat into a thin layer, so if it seems dry or it falls apart easily, add a tablespoon of warm water at a time until the dough is moist and pliable but not overly wet. Divide the dough in half. Using lightly oiled hands flatten and spread half the dough on the prepared baking sheet. Make as thin a layer as possible. Use the edge of a rubber spatula to help smooth and straighten outside edges. The thinner the cracker is, the crisper it will be. Prick the dough with a fork every two inches or so and score the flattened dough into cracker sized squares or rectangles. Sprinkle the top with sea salt. Repeat steps 2-3 with other half of dough. Bake in the center of a preheated oven for around 23 minutes or so, or till firm and slightly crisp (they will crisp up a bit as they cool, but they should be fairly crisp- keep an eye on them so they don’t brown too much). Remove from the oven and allow the crackers to cool on a rack. Store in an air-tight container when cool, if eating the same day. Freeze to store longer.