Gluten-Free Sesame Wafers

Ingredients

• 2 cups certified gluten-free all-purpose flour blend (e.g., rice flour, tapioca starch, potato starch) 2 cups certified gluten-free all-purpose flour blend (e.g., rice flour, tapioca starch, potato starch)
• 1 tsp xanthan gum (omit if your GF flour blend already contains it) 1 tsp xanthan gum (omit if your GF flour blend already contains it)
• 1 tsp certified gluten-free baking powder 1 tsp certified gluten-free baking powder
• 0.5 tsp salt 0.5 tsp salt
• 1 cup warm water or unsweetened plant-based milk 1 cup warm water or unsweetened plant-based milk
• 2 large eggs, at room temperature 2 large eggs, at room temperature
• 3 tbsp olive oil or melted unsalted butter 3 tbsp olive oil or melted unsalted butter
• 2 tbsp toasted sesame seeds, plus more for topping 2 tbsp toasted sesame seeds, plus more for topping

Instructions

1. 1

   In a large mixing bowl, whisk together the certified gluten-free all-purpose flour blend, xanthan gum (if using), certified gluten-free baking powder, and salt. Ensure there are no clumps and the dry ingredients are evenly distributed, which should take about 1 minute.

2. 2

   In a separate medium bowl, whisk together the warm water or plant-based milk, room temperature eggs, and olive oil or melted butter until well combined. This mixture should be smooth and homogenous, taking approximately 30 seconds.

3. 3

   Gradually pour the wet ingredients into the bowl with the dry ingredients while stirring continuously with a whisk or spatula. Continue mixing until a thick, cohesive batter or dough forms, which will be stickier than traditional dough made with gluten-containing grains. This process should take about 2-3 minutes.

4. 4

   Gently fold in the 2 tablespoons of toasted sesame seeds into the batter until they are evenly distributed. The dough will be quite sticky; to shape, it's best to use lightly oiled hands or place the dough between two sheets of parchment paper and flatten it. Once shaped into thin rounds or desired wafer shapes, let the dough rest for about 10 minutes at room temperature.

5. 5

   Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. Carefully transfer the shaped wafers to the prepared baking sheets, leaving a little space between them. Sprinkle the tops with additional toasted sesame seeds for extra flavor and visual appeal. Bake for 15-20 minutes, or until the edges are golden brown and the wafers are firm to the touch. Allow them to cool completely on a wire rack before enjoying, as they will crisp up further as they cool.

Nutrition (per serving)

Tips & Notes

• Too much xanthan gum makes baked goods rubbery — stick precisely to the recipe amount.
• Tapioca starch creates a slightly chewy, stretchy texture in GF baked goods — a welcome trait for pizza crust and flatbreads.
• Check that your baking powder is labeled gluten-free — some brands use grain-based fillers — look for certified gluten-free on the label.