Skinny Gluten Free Cracker

I stopped by my local health food store and stood staring at the crackers...for quite awhile...I really wanted to buy them but I couldn't make myself pay $5.00 for a little tiny box!  I knew if I tried I could do better, right?  We can overcome these terrible prices if we make them ourselves!!  Power to the people!! lol..So I worked all day and here they are!!  turned out pretty darn good and I got tons more than that little tiny box.  Hubby loved them too and we had a cracker party by the pool with Aldi's wonderful GF hummus and a glass of wine. Ok, maybe a few glasses of wine..  :)
This crisp cracker is free of gluten, dairy, egg and yeast. The dough is rolled and it's very easy to work with.
I 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 or leave them plain with just salt on top.
Use a round or square cookie or biscuit cutter to create uniform-sized crackers.

Ingredients:

  • 3/4 cup gluten free whole grain flour, like amaranth, millet or quinoa flour
  • 1/2 cup GF cornstarch or arrowroot
  • 1/4 cup almond meal
  • 1/2 cups seeds of choice
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh cracked pepper-opt
  • 5 tablespoons olive oil
  • 3 tablespoons water
  • 1/2 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon GF garlic powder
  • 1/2 teaspoon GF onion powder
  • 2 tablespoons GF salt free herb blend 
  • 1 teaspoon  sea salt to sprinkle on top of crackers

Preparation:

Preheat oven to 350°
  1. Place dry ingredients in a large bowl. Whisk until well blended. Add olive oil and water and stir until dough forms a ball. If mixture is still crumbly, add water, one teaspoon at a time, until dough forms a ball.
  2. Divide the dough in half with a knife. Sprinkle a smooth work surface with a small amount of white rice flour. Sprinkle rice flour on a rolling pin and roll the dough until it is very thin, about 1/16th of an inch thick.
  3. Use a 1 1/2 inch round or square biscuit or cookie cutter to cut crackers- or use a knife to cut even squares. Prick top of each cracker twice with a fork. Using a small spatula, transfer crackers to two large, ungreased baking sheets. Sprinkle tops of crackers lightly with salt.
  4. Repeat with second half of cracker dough.
  5. Bake for 15 minutes. Remove from oven and place crackers on wire racks. Put the wire racks on the baking sheets and return crackers to the oven for an additional 5 to 7 minutes.
  6. Cool crackers and store in an airtight container.
Makes about 65 crackers

Tips:
This dough is crumbly but don't worry- just add water, a teaspoon at a time to keep the dough rollable. Gently roll back and forth on the dough to avoid cracks. Also be gentle when piercing the cracker dough with fork. I take the loose crumbs and continue to roll and cut out crackers until dough is all used.

Make flatbread crackers by cutting dough in 5x3 inch rectangles.

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

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Please be advised related products are random and not always gluten-free!