Mixing

1. In a mixing bowl, combine brown rice flour and sorghum flour.

Kneading Dough

1. Add 1 teaspoon of Himalayan pink salt and stir to combine.

Leaving the dough rests

1. Gradually add warm water until a dough forms. The dough should feel slightly sticky but manageable.
2. Let the dough rest for about 30 minutes to hydrate.
3. Preheat the oven to 350°F (175°C).

Shaping

1. Roll out the dough between two pieces of parchment paper to a thin layer.
2. Cut into desired cracker shapes and fluff each onto the baking sheet.

Sprinkling

1. Sprinkle unevenly with additional Himalayan pink salt before baking.

Preheated oven

1. Bake for 15-20 minutes, or until golden brown, keeping a close eye to prevent burning.
2. Let cool before serving.