Gluten-free puff crackers

1 . Process the ingredients and let them sit in the refrigerator for 24 hours.

2 . Leave at room temperature for 2 hours before use.

3. Roll out the dough to 2-3 mm. Coat the entire sheet with bile and sprinkle with cumin / poppy seeds.

4. Cut into smaller pieces with a spatula.

5. Place on a baking sheet lined with baking paper. Bake at 200°C for about 10 minutes.