How to Make a Gluten-Free Pie Dough That Doubles as Crackers | Eater

"Founded and run by Lani Halliday, this Brooklyn-based bakeshop is known for inventive, gluten-free (and often vegan) breads, cakes, pastries and more, including a signature miso chocolate chip cookie. Halliday demonstrated on an Eater at Home Instagram Live how she nimbly repurposes recipes—most notably turning a flaky gluten-free, vegan pie dough into compulsively snackable crackers—and shared a precise recipe that uses coconut yogurt, apple cider vinegar, Bob’s 1:1 gluten-free flour, xanthan gum, psyllium, Old Bay, salt and organic vegetable shortening. The method emphasizes cutting chilled fat into the dry mix, hydrating and chilling the dough as a 2-inch disk, rolling to about 1/8–1/4 inch, cutting into rectangles or squares, finishing with flaky sea salt, chilling briefly, and baking at 375°F for about 10–15 minutes until golden for crisp, savory crackers." - Patty Diez