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Gluten free crackers recipe

Gluten free crackers recipe


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  • Recipes
  • Dish type
  • Biscuits and cookies
  • Savoury biscuits

These gluten-free crackers are made with gram flour which is made from chickpeas, sorghum flour and rice bran.

4 people made this

IngredientsServes: 8

  • 30g gram flour, or more as needed
  • 45g sorghum flour
  • 80ml rice bran
  • 80ml water
  • 1 tablespoon Italian herb seasoning
  • 1 tablespoon vegetable oil
  • 1 teaspoon baking powder
  • 1 teaspoon honey
  • salt to taste

MethodPrep:20min ›Cook:10min ›Ready in:30min

  1. Preheat oven to 200 C / Gas 6. Line a baking tray with baking paper.
  2. Mix gram flour, sorghum flour, rice bran, water, herb seasoning, vegetable oil, baking powder, honey and salt together in a bowl until it forms a soft dough, adding more gram flour as needed.
  3. Place dough on work surface between 2 sheets of baking paper. Roll dough out to 3mm thickness using a rolling pin. Remove top layer of paper; cut dough using a round cookie cutter and place 5cm apart on prepared baking tray.
  4. Bake in the preheated oven until golden brown, about 10 minutes.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

by Buckwheat Queen

Darn good crackers. It took me a while to find rice bran, and found that using almond pulp (leftover from making almond milk) instead, works just as well. It seems that my flours have a different absorption rate, so I suggest that you mix your dry ingredients and maybe the oil, then add the water. I added the whole amount of water and had to nearly triple the flours to get a workable dough. The outcome was a crunchy, flavorful cracker that served quite nicely with hummus. I kept the remaining crackers in a Ziploc baggie and the next day they were as good as the day before. Thank you for the recipe.-04 Jan 2017

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Gluten-Free Herb Crackers

This crisp, herbal cracker is free of gluten, dairy, egg, corn, and yeast. The dough is rolled and it's very easy to work with.

We used Herbs de Provence to season the dough -- a combination of thyme, sage, rosemary, basil, lavender, savory, fennel seed, marjoram, tarragon, oregano, and bay leaf -- but use your own favorite GF herbs in this savory cracker. Use a round or square cookie or biscuit cutter to create uniform-sized crackers.

This recipe is an adaptation of the Bob's Red Mill recipe "Savory Gluten-Free Cracker," printed with permission.


Easy Gluten Free Graham Crackers

By Sarena Shasteen for Bob’s Red Mill Natural Foods

  • 2 cups Gluten Free 1 to 1 Flour (296 g)
  • ¼ cup Cane Sugar (54 g)
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • ¼ tsp salt
  • 4 TBSP Dairy Free Butter Substitute (or real Butter), cold (56 g)
  • ¼ cup Egg Whites (60mL)
  • 2 TBSP Honey (30 mL)**
  • 2 TBSP Water (30mL), plus 2 more if needed
  • 2 tsp Cane Sugar for topping

In a food processor, combine the flour, sugar, baking powder, baking soda and salt. Pulse 3 times to combine. Next add the cold butter and pulse to form a coarse meal.

Next add the egg whites, honey and 2 tablespoons of water to the flour mixture. Blend to combine. Add 1 tablespoon of water at a time if you need the moisture to bring the dough together. This should not be a super sticky dough, but a smooth dough that can be rolled out.

Place the dough on plastic wrap, form it into a square and wrap it tightly. Place the dough in the freezer for 15 minutes.

Preheat the oven to 350°F. Once chilled, removed the dough from the freezer. Using another sheet of plastic wrap, cover the dough and roll to ⅛ to ¼ of an inch thick. Cut the dough into 2 x 2 or 2 x 4-inch pieces. Sprinkle with extra cane sugar. Score the dough with a fork. Place in the oven on a cookie sheet and bake for 15 minutes, rotating the pan halfway through baking. After 15 minutes, cut the dough again to make sure it’s separated. Bake for an additional 5 to 10 minutes to brown. Allow to cool on the pan for 5 minutes then place on a cooling rack to cool completely.

**You can also make these with molasses instead of honey. Leave the water out until you pulse the molasses in the dough. If you need more moisture, add 1 tablespoon of water at a time to form the dough. In this version, use brown sugar instead of cane sugar to deepen the flavor. Top with cinnamon and sugar.


Gluten Free Cracker Recipe

  • Author: Halle Cottis
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings 1 x
  • Category: snacks
  • Method: baking
  • Cuisine: american

Description

The easiest gluten free cracker recipe made with white rice flour!

Ingredients

  • 1 cup white rice flour
  • 1/3 cup of water
  • 2 tbsp melted butter
  • 1/2 tsp sea salt
  • tapioca flour for dusting
  • coarse sea salt and butter to top crackers (optional)
  • additional spices and herbs (optional)

Instructions

  1. Preheat oven to 325ºF.
  2. In a food processor, place the white rice flour and 1/2 tsp sea salt. Pulse several times to mix.
  3. Add in butter and pulse a few times.
  4. Slowly add in water until a ball of dough forms. If the dough is too crumbly, add a bit more water, if it becomes too wet, knead in a little tapioca flour. It is an easy dough to work with.
  5. On a floured surface (I did this right on a baking sheet), roll out dough very thin. The thinner the better. If dough starts to stick, dust with some tapioca flour to prevent sticking.
  6. Cut the dough with a pizza cutter into 1 inch squares. With a fork, poke holes throughout the dough.
  7. Brush with some more melted butter and coarse sea salt (this is optional, but I love a buttery and salty cracker).
  8. Bake for 12-20 minutes (time varies depending on how thin the dough is).
  9. Crackers are done when they become slightly golden.

Notes

Nutritional Information: Calories: 134 Fat: 4.2g Carbs: 21.3g Protein: 1.4g


Gluten-Free Pecan Cracker Recipe

These crackers taste a bit like rye crackers, due to the caraway and cocoa powder. If you're not a fan of rye bread or rye crackers, leave out the caraway.

Whisk together the dry ingredients:

1/2 cup millet flour or sorghum flour, more as needed*
1/4 cup potato starch (not potato flour!)
1/2 cup GF buckwheat flour
1/4 cup nutritional yeast
2 teaspoons organic cocoa powder
1 teaspoon sea salt
1 teaspoon dried minced onion
1 teaspoon garlic powder
1/2 to 1 teaspoon caraway, to taste
1 teaspoon dried thyme or dried crushed rosemary

1 1/2 cups pecan meal
Ener-G Egg Replacer for 1 egg mixed with warm water
1/4 cup good olive oil
1/2 cup warm water or non-dairy milk, to start
1 teaspoon raw organic agave or brown sugar


Gluten Free “Chicken-in-a-Biskit” Crackers

These days there are more and more packaged gluten free crackers being sold in regular grocery stores. And that’s great! I love it when new gluten free products enter the marketplace. It forces prices down and quality up, and some of the gluten free crackers you can buy are really lovely (I’m looking at you, Nut Thins!). Today’s recipe for Gluten Free “Chicken-In-a-Biskit” Crackers, a copycat of the crispy, buttery and flavorful Nabisco favorite, is because most cracker manufacturers are just not going to bother putting out a gluten free version—and because so much of what you can buy is still just too expensive!

About rolling out dough

If you see a recipe that calls for rolling out dough and click away or turn the page, we need to talk! Rolling out out anything, be it cookie dough, cracker dough, pie crust or even pizza dough, is really very simple once you know the secrets. On page 28 of my newest cookbook, Gluten Free Classic Snacks, I spill all those secrets in detail. But in case you don’t have the book yet, or you just haven’t read it like a novel (you mean not everyone does that with cookbooks? ), I’m giving you the abbreviated version of those secrets here today on the blog. So (forgive me), let’s get rolling!

First, follow the rolling instructions in the recipe. Some doughs should be rolled out on a lightly floured surface, sprinkling lightly with more flour as you roll out the dough (like this one). Others, between two sheets of unbleached parchment paper. Ditto for the thickness of the dough.

Second, go by feel. Rolling out the dough into an even layer is the most challenging and scariest part of the whole process. Your hands are much more sensitive in this regard than your eyes, because your eyes simply can’t compare the relative thickness of the dough from one spot to another. Running your hands lightly across the dough will tell you everything you need to know about where to roll thinner, where to leave the dough be. Trust those hands! They’re a cook’s best tools.

Third, use unbleached parchment paper when rolling between two sheets of paper. It’s thinner and more flexible than the bleached kind, and allows you to follow Secret Number 2 above like nobody’s business.

Fourth, take it easy! If you press too hard during rolling, you’ll get those unsightly creases when you’re rolling between two sheets of that unbleached parchment. For stiffer doughs, just pass over the dough more times with the rolling pin rather than muscling through it by pressing too hard.

Fifth, chill it. If you are having trouble getting clean lines when cutting out dough or the dough is just too difficult to handle, roll it out, and then chill the dough in the refrigerator or freezer. Clean lines await!

Finally, peel away. Rather than trying to peel more delicate shapes of dough off the parchment, try removing the dough surrounding the cut out shapes first, and then peeling the paper away from each cut out shape instead of the other way around. This will help keep the shapes from stretching or tearing.

So, have I gotten you to reconsider rolling out dough? Please say yes! You know Chicken-in-a-Biskit crackers are worth it. :)


All Natural Gluten Free Goldfish Crackers

Stop worrying about what's in your kids snacks when you make these all natural gluten free goldfish crackers! Adapted from this recipe.

Ingredients

  • 2 cups grated sharp organic, grass fed cheddar cheese
  • 3/4 cups organic gluten free flour mix (or organic unbleached flour of your choice)
  • 1/4 teaspoon organic onion powder
  • 1/8 teaspoon sea salt
  • 2 tablespoons organic grass fed butter

Instructions

  1. Preheat oven to 350
  2. In a food processor, pulse all ingredients until crumbs are formed. The mixture will not look like dough, but that's ok. The heat from your hands will help the dough form into a more pliable consistency.
  3. Knead the dough with your hands until it forms a pliable ball. Roll the dough out to 1/4 inch thickness and cut the crackers with a cookie cutter, or pack into a mold and pop out.
  4. Arrange the fish shapes onto a parchment paper lined baking sheet, and bake for 15-17 minutes.
  5. Allow the crackers to cool, then store in an airtight container.


Notes For Making This Gluten-Free Cracker Recipe

What Seed Variations Can I Use For This Cracker Recipe?

I’ve used many different seeds in this recipe. The flax and the chia are necessary for their water-binding abilities, but feel free to play around with alternatives to the hemp hearts and sunflower seeds. The original recipe uses pepitas (pumpkin seeds). I have also made these crackers with slivered almonds which tastes great too.

What Flavour Variations For This Cracker Recipe?

  • When using dried Rosemary I suggest pulsing the herb quickly first in your mini-food processor or mini-blender. I prefer not to get long bits of rosemary in my cracker bite.
  • Oregano and thyme are also favourites for these crackers. Add some black pepper for a little bit of bite.
  • Za’atar is a Middle Eastern spice blend often made with ground dried thyme, oregano, marjoram, or some combination of these, mixed with toasted sesame seeds, and salt. This is a great way to add a ton of flavour to the crackers.

How To Store These Crackers

They store well for up to a week in an air-tight container, be careful not to leave them out as they will go stale. Storing them in a sealed container in the refrigerator will extend the life of the crackers to up to two weeks.

I’ve adapted this recipe from May I Have That Recipe. I found that no more than 1/2 teaspoon of salt is necessary, and I prefer to make it using smaller seeds so I have substituted the pepitas for hemp hearts. I always have some dried rosemary on hand, and I love the combination of rosemary and toasted sesame seeds.


But first, a little bit of bragging…

Last week was my 44th birthday and I got to celebrate it at my parents’ lake house in northern Wisconsin. Incidentally, this also happens to be just a few miles away from where I was born. My parents lived there for just a few years at the start of my dad’s long career with the federal government that eventually brought him first to Madison and then all the way to Washington, DC. But they loved the Wisconsin northwoods so much that they returned to the area when they retired. Most of my formative years were spent in the Madison area and my young child memories are hazy, so it has been fun these past few years to visit and get more deeply acquainted with my proverbial roots.

One big part of my roots is definitely the water! Wisconsin is home to some 15,000 lakes (yes, more than Minnesota – though I will grant that the two states don’t define “lakes” the same way) and my parents have always had a boat and we spent many summer days on and in those lakes. During the years we lived near Madison, we braved the crowds and big waves on Lake Mendota and Lake Monona. Today, they have a pristine lake right at their doorstep and I try to spend as much time as I can enjoying it whenever I visit.

Of course, there are many ways to enjoy a lake. You can kayak or paddle board, fish for trophy muskie or bluegills (my favorite eating fish), or just tool around in a pontoon boat.

All of those are just fine… but I grew up waterskiing. To age 7, it was on a saucer like in this video. From age 8 onward, it was on actual skies. Though I never had the opportunity to do any competitive or team skiing, by the time I was a teenager I had graduated to slalom skiing and was as good as anyone out on the lake. So, when my health completely crashed in 2007 and I became so weak that I could no longer had the strength to get up on a slalom ski, I was heartbroken.

But I kept trying… After I adopted a healing lifestyle, including the paleo autoimmune protocol (AIP), in 2013 I was able to ski again with two skis. And then I was able to start on two skis but then drop one and continue skiing. But I still hadn’t returned to full strength and to the “harder-than-it-looks” feat of getting out of the water on that single ski.

Until this summer! See for yourself…


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Hi, y’all, I’m Lindsay Cotter, a Nutrition Specialist (aka Nerd) with a focus on Gluten Free eating. I love creating delicious nourishing food that anyone can enjoy, allergy friendly and all!

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