adapted from a recipe by Renee Kohley
yield: 70-95 wafers
1.5 cup gluten free oat flour
.5 c cup tapioca flour plus more for dusting.
.25 cup coconut oil
.75 cup water
1/2 tsp salt
1/2 tsp Xanthan gum (binding agent)
In a blender or food processor pulse dry ingredients first then add oil. Slowly add water while blending until bowl is clean and dough is in a ball. Cut two pieces of parchment paper the size of sheet pan. Lightly dust bottom layer of the first sheet of parchment paper with tapioca flour and place dough ball in the center of the paper. Dust the top of the dough ball with tapioca flour and place the Second sheet of parchment paper on top and roll out the dough to cracker thin. Cut square or circles to the desired host size. Use a fork or knife tip the make a cross. (This technique also helps to keep the wafer flat. Keep on bottom parchment paper and slide onto sheet pan.
Bake at 400 degrees for approximately 12 minutes then check for doneness. Add more time as needed. Place hosts in a seal container and, if desired for larger batches, place in the freezer.