My gluten free version of Stauffers animal crackers

To get started you must take out a large mixing bowl and vigorously stir together the old fashioned rolled quick oats wheat free, white granulated cane sugar, pure baking soda, and fine ground kosher salt.

For this next step youll want to cut in the organic vegetable shortening until it's crumbly.

Moving along, next stir in the hot spring water and pure Mexican vanilla extract, whipping the ingredients together until they're evenly blended.

Then take out an electric mixer, and beat in enough gluten free flour to make the wheat free cracker dough stiff and firm, and to where the oats are somewhat ground up.

Next lightly dust a clean flat surface with gluten free flour, then roll your dough out to an eighth inch thickness.

By using your animal cracker cutters, cut out as many different shapes as you can. Don't forget to dip the edges of your cutters into a little dry gluten free flour, as this will prevent any sticking. Place your cut shapes on to a lightly greased non stick cookie sheet. You will then want to bake your crackers at 350 degrees Fahrenheit, or 175 degrees Celsius for roughly eight to twelve minutes, or until the crackers are crisp and golden. Let them cool on wire wracks to stop them from burning.