Store in an airtight container, in the pantry, for 1 week - 10 days.
*I love
Bobs Red Mill 1-to-1 Gluten Free Baking Flour in my baked goods. It works perfectly as an exact swap for regular flour as a 1:1 ratio. You may also use any other gluten free all purpose flour or any regular wheat all purpose flour. Or use another gluten free flour option, brown rice flour will also work great for these crackers!
**Make your own ground flax by simply buying whole flax seeds and grinding them up in either a mortar and pestle, pepper mill or what I like to use, an electric coffee grinder.
***The ½ cup water alone wasn’t quite enough liquid to help the dough form. I used the extra 3 tablespoons of water for my dough and I used the gluten free all purpose flour. Remember, if you’re using a different type of flour such as brown rice flour or regular wheat flour, I would start with adding the full ½ cup of water and gently bringing the dough together. Then begin adding more water, 1 tablespoon at a time, until it forms a soft dough.