GLUTEN-FREE CRACKERS
These gluten-free crackers are made with garbanzo bean flour, sorghum flour, and rice bran. I needed to develop a cracker with ingredients I had on hand, and these worked!
Provided by sueb
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Mix garbanzo bean flour, sorghum flour, rice bran, water, Italian seasoning, vegetable oil, baking powder, honey, and salt together in a bowl until smooth dough forms, adding more garbanzo bean flour as needed to roll.
- Place dough on work surface between 2 sheets of parchment paper. Roll dough out to 1/8-inch thickness using a rolling pin. Remove top layer of parchment paper; cut dough using a 2-inch biscuit cutter and place 2 inches apart on prepared baking sheet.
- Bake in the preheated oven until golden brown, about 10 minutes.
Nutrition Facts : Calories 69.7 calories, Carbohydrate 10.2 g, Fat 3.1 g, Fiber 1.9 g, Protein 2.2 g, SaturatedFat 0.4 g, Sodium 111.6 mg, Sugar 1.2 g
GLUTEN-FREE BUTTER CRACKERS
My husband just hasn't found a good cracker since going gluten-free, and he loved his butter crackers! I adapted this recipe from several different ones I was able to find on the web. Now I have to control what my non-GF kids eat so that dad will have some for the next day! These are not light and flaky, but the taste is definitely there! Welcome back peanut butter and crackers, cheese and crackers, plain crackers for nomming on! Also, I would expect you could add seasonings like garlic or sprinkle with Parmesan instead of salt, and kick it up a notch.
Provided by TRAPPERS
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 1h6m
Yield 10
Number Of Ingredients 10
Steps:
- Mix tapioca flour, brown rice flour, white rice flour, sugar, xanthan gum, and 1/2 teaspoon salt in the bowl of a stand mixer set with the whisk attachment; cut in butter using the whisk setting, starting on low and working up to medium, stopping occasionally to scrape down the sides and bottoms, until mixture resembles coarse crumbs.
- Slowly pour milk into butter-flour mixture while mixer is on low. Gradually increase speed and mix until batter is well mixed. Cover bowl and let dough sit for 15 minutes.
- Preheat oven to 325 degrees F (165 degrees C). Spray 2 pieces parchment paper with cooking spray.
- Roll dough on 1 of the sprayed sheets parchment paper. Top with the other parchment sheet, spray-side down, and roll dough to 1/8-inch thickness. Remove the top sheet and pat any edges back toward the middle if they are thinner than the rest to prevent burnt edges on the crackers.
- Cut dough into cracker shapes using a pizza cutter and prick each square with a fork. Place parchment paper with crackers on a baking sheet and place on the middle rack in the oven.
- Bake in the preheated oven for 3 minutes. Sprinkle sea salt over crackers; continue baking until crackers are browned and crisp, 18 to 25 minutes. Cool on the baking sheet or transfer crackers to a wire rack.
Nutrition Facts : Calories 105.9 calories, Carbohydrate 14.8 g, Cholesterol 12.2 mg, Fat 4.9 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 3 g, Sodium 126 mg, Sugar 0.5 g
GLUTEN-FREE TEFF CRACKERS
Super easy recipe that everyone can enjoy including vegetarians, vegans, gluten-free, kids, and everyone else! The tapioca helps bind everything together and makes for a wholesome nutritious snack that tastes great! These are incredibly nutritious with the only oil coming from the pan and whatever might be in the seeds. They go great with dips or a strong base for appetizers.
Provided by Timbo
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x12-inch baking sheet.
- Stir water, teff flour, and tapioca flour together in a bowl until smooth; add sunflower seeds, pepitas, sesame seeds, flax seeds, teff, black sesame seeds, and 1/4 teaspoon salt and stir until mixture is soupy. Pour mixture onto the prepared baking sheet, tapping pan on the counter to evenly distribute mixture in the pan.
- Bake in the preheated oven until crackers are crisp, about 40 minutes. Sprinkle salt over warm crackers.
Nutrition Facts : Calories 161.3 calories, Carbohydrate 18.3 g, Fat 8.5 g, Fiber 3.2 g, Protein 4.9 g, SaturatedFat 0.9 g, Sodium 150.4 mg, Sugar 0.3 g
GLUTEN FREE SODA CRACKERS
The store bought GF crackers just aren't that good and they're very expensive. I found this recipe somewhere on the internet. This recipe works best with a white rice flour blend.
Provided by LARavenscroft
Categories Breads
Time 40m
Yield 4 dozen
Number Of Ingredients 6
Steps:
- Sift the flour, salt and baking soda into a bowl.
- Cut in the butter until very fine.
- Add the milk and egg and mix to make a stiff dough.
- Knead thoroughly and then roll the dough very thin - about 1/16".
- Cut into square or rounds and place on lightly buttered cookie sheets.
- Prick the crackers with a fork and sprinkle with coarse salt.
- Bake in a 400 degree oven for 10 minutes or until very lightly browned.
- Allow to cool completely and store in an air tight container.
- NOTE: These taste best after they have cooled completely.
Nutrition Facts : Calories 138.4, Fat 13.7, SaturatedFat 8.2, Cholesterol 86.4, Sodium 850.1, Carbohydrate 1.5, Sugar 1.7, Protein 2.7
GLUTEN-FREE CHEESE CRACKERS
A great snack to surprise your gluten-free guests with!
Provided by Chef Sprocket
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 45m
Yield 24
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Put Cheddar-Monterey Jack cheese in a bowl; add butter. Cover bowl and let sit until warmed to room temperature.
- Combine flour and paprika together in a separate bowl.
- Mix cheese and butter together using your hands. Slowly add flour mixture to cheese-butter mixture until dough holds together in a ball. Roll dough onto a work surface, about 1/8-inch thick. Cut dough into cracker shapes using cookie cutters or a knife; sprinkle salt over dough. Arrange dough pieces on a baking sheet.
- Bake in the preheated oven until crackers are crisp, 15 to 18 minutes.
Nutrition Facts : Calories 164.3 calories, Carbohydrate 4.2 g, Cholesterol 39.1 mg, Fat 14.1 g, Fiber 0.2 g, Protein 5.8 g, SaturatedFat 9.4 g, Sodium 198.7 mg, Sugar 0.6 g
GLUTEN FREE ROSEMARY CRACKERS
Photo courtesy of Almond Board of California The Almond Board asked me to create a cracker recipe for them so I have developed these wonderfully flavorful Rosemary Crackers made of almond flour. They are delicious paired with olive tapenade or any soft spreadable cheese for a cocktail party. For a simple snack eat with cheddar or jack cheese. Enjoy! http://www.elanaspantry.com/silver-dollar-pancakes/
Provided by Elanas Pantry
Categories Lunch/Snacks
Time 22m
Yield 24 crackers, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl, combine almond flour, salt and rosemary.
- In a medium bowl, whisk together olive oil and egg.
- Stir wet ingredients into almond flour mixture until thoroughly combined.
- Roll the dough into a ball and press between 2 sheets of parchment paper to ⅛ inch thickness.
- Remove top piece of parchment paper.
- Transfer the bottom piece with rolled out dough onto baking sheet.
- Cut dough into 2-inch squares with a knife or pizza cutter.
- Bake at 350° for 12-15 minutes, until lightly golden.
- Let crackers cool on baking sheet for 30 minutes, then serve.
Nutrition Facts : Calories 49.3, Fat 4.7, SaturatedFat 0.9, Cholesterol 52.9, Sodium 308.5, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 1.6
GLUTEN-FREE SMOKY CRACKERS
This is a nice treat for gluten-free friends and family who miss eating crackers.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 50
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. In a large bowl, whisk together flour blend, paprika, and salt. Add oil and 1/4 cup water and stir until a ball forms. Form dough into a disk and roll out between sheets of parchment paper to 1/8-inch thickness. Peel top parchment from dough and cut dough into 1-inch squares (do not separate squares). Lightly brush top with water and sprinkle with salt. Transfer dough on parchment to a baking sheet and bake until crisp and slightly puffed, 25 to 30 minutes, rotating sheet halfway through. Let crackers cool completely on sheet on a wire rack, then separate.
Nutrition Facts : Calories 127 g, Fat 4 g, Fiber 1 g, Protein 2 g, SaturatedFat 1 g
HOMEMADE GLUTEN-FREE CHEDDAR CRACKERS
Gluten-free Cheddar crackers for those who love the taste of Cheez-it's® but can't eat them!
Provided by Virginia Vohasek
Time 1h40m
Yield 48
Number Of Ingredients 7
Steps:
- Finely grate Cheddar cheese into the bowl of a food processor. Add flour, butter, salt, seasoned salt, and cayenne; pulse until mixture resembles sand. Add water and pulse until dough comes together.
- Form dough into a ball, wrap in plastic, and refrigerate for 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat.
- Remove dough from the refrigerator and roll out to a 1/4 inch thickness. Cut into squares with a pizza cutter. Poke a small hole in the center of each square with a wooden skewer. Transfer crackers to the prepared baking sheet.
- Bake in the preheated oven until golden brown, 15 to 17 minutes.
- Remove from the oven and allow to cool before eating and packing up.
Nutrition Facts : Calories 37 calories, Carbohydrate 2.2 g, Cholesterol 7.5 mg, Fat 2.6 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 1.6 g, Sodium 65.7 mg, Sugar 0.1 g
MARY'S GONE CRACKERS COPYCAT GLUTEN-FREE
Some of the most delicious crackers around, I eat these even though I have no problem with gluten! But as they're also pretty pricey, I found this recipe online. The results are delicious, albeit somewhat time-consuming. Prep time is very short if you have some leftover brown rice.
Provided by Noejas
Categories Lactose Free
Time 50m
Yield 30 crackers, 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 365°F I know it's an odd temp, but it worked for me.
- Prepare rice and quinoa (separately obviously).
- Add the rice to a food processor and blend with the soysauce (add by teaspoons) till it no longer looks like individual grains.
- Add the quinoa and give it a few whirls. It should form a sticky ball in the processor. (The original recipe suggested taking out the dough ball now and adding the sesame seeds, flaxseeds, and optional add-ins by hand, but I just threw everything into the ol' processor.)
- The dough is QUITE sticky, so I used a teaspoon size cookie dough scoop to scoop the dough onto an oiled cookie sheet about 2 inches apart. (Do not use parchment paper or wax paper, your crackers will stick to it like white on rice!) Then I sprayed a little oil on one side of a quart sized freezer bag and pressed each cracker out individually. You want them to end up VERY thin, like paper practically, and at least as thin in the middle as at the sides. I accomplished this by pressing them out with a circular motion (it helps to have oily fingers so you don't get stuck to the bag). If your crackers start to stick to the bag, just spray a little more oil on it.
- Sprinkle lightly with sea salt.
- Bake at 365F for about 20 minutes. They should be a lovely tan color, especially if you add parmesan cheese.
Nutrition Facts : Calories 446.3, Fat 13, SaturatedFat 1.6, Sodium 764.2, Carbohydrate 69.4, Fiber 9, Sugar 0.8, Protein 14.7
MOCK MATZO / GLUTEN-FREE NON-GEBROKTS MATZAH CRACKERS
This recipe is for a matzo substitute for gluten-free folks. Though they aren't "kosher matzo" (matzah shmura) for Passover due to not containing any of the 5 grains that matzo are supposed to be made of, they are made of Kosher for Pesach ingredients so they can be used for other purposes, such as enjoying charoset and maror sandwiches or snacking on during the week of Passover. Don't expect them to taste or have the texture of regular matzo - They don't. But they are still pleasant tasting (no bread of oppression here!) and crispy.
Provided by Whats Cooking
Categories Breads
Time 20m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F
- Cover a cookie sheet with aluminum foil. In a medium bowl, combine the dry ingredients. Mix shortening or coconut oil into the dry ingredients using your hands. Add water just a little bit at a time until the dough makes a ball and isn't too sticky. Knead well, making sure there are no big chunks of shortening. If the dough is sticky, add additional potato starch.
- Take walnut size pieces and press with your fingers onto the foil-covered baking sheet until flat and thin. Smooth out edges, if desired, and use a fork to prick rows of holes.
- Cook for 10 minutes, watching carefully to make sure they don't get overdone. You should underbake them slightly, rather than overbaking. Remove from oven as soon as the edges become slightly brown - The top should still be white.
Nutrition Facts : Calories 127.3, Fat 8.9, SaturatedFat 1.8, Sodium 122.8, Carbohydrate 10.5, Fiber 1.8, Sugar 0.7, Protein 2.3
FLAX QUINOA CRACKERS (GLUTEN-FREE)
Make and share this Flax Quinoa Crackers (Gluten-Free) recipe from Food.com.
Provided by Attainable Health
Categories Vegan
Time 30m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Soak flax seeds in water for 15 minutes.
- Grind up some quinoa into flour consistency (I use my mini-blender, but a clean coffee grinder would work too).
- Mix ground quinoa with soaked flax seeds (do not strain)
- Add olive oil, sea salt, and baking powder.
- Grease a 9x11 cookie sheet then spread the mixture out. Spread it so it fills the entire sheet.
- Bake at 375 degrees until it starts to brown on the edges (probably about 15 minutes), flip and bake a few more minutes.
- For a raw version you can omit baking powder, dehydrate, score, and flip.
GLUTEN-FREE CHIPOTLE CHEESE CRACKERS
Try this great savory cracker recipe to serve with hors d'oeuvres at your party.
Provided by Betty Crocker Kitchens
Categories Snack
Time 45m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 400?. Line baking pan with parchment paper.
- In large bowl, mix all ingredients with spoon or hands until all ingredients are thoroughly combined. Form dough into 24 balls, each about 1 1/2-inch in diameter. Place 2 inches apart on baking pan. Flatten balls to 2 1/2-inch diameter.
- Bake 15 minutes or until edges are beginning to brown. Remove from cookie sheet to cool on wire rack.
Nutrition Facts : Calories 80, Carbohydrate 4 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 0 g, TransFat 0 g
GLUTEN-FREE ALMOND CRACKERS
This is a very versatile recipe for gluten-free/low carb crackers using almond meal/flour. Easily made vegan!
Provided by Ashly1021
Categories Nuts
Time 20m
Yield 36 squares, 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Combine flour and salt. Add in egg (or flaxseed mixture 1 TBS flaxseed meal plus 3 TBS hot water -- let it set for about 3 mins) and oil.
- Blend and shape into two balls. Place each ball on a cookie sheet (lined with parchement) and roll into a thin layer (the thinner the more crunchy the cracker).
- Score into squares with a knife or pizza cutter.
- Sprinkle with sea salt (I also sprinkled pumpkin seeds on top).
- Bake for about 15 minutes or until golden brown.
- Cool then cut/break apart.
GLUTEN-FREE RICE AND MILLET FLOUR CRACKERS
I've been wanting to offer some gluten-free baked goods for some time, and crackers are a good place to start. I used a bit of butter to get a better texture, because when I used only olive oil, the resulting crackers were too dry.
Provided by Martha Rose Shulman
Categories easy, quick, appetizer
Time 15m
Yield Eighty to 90 crackers
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees. Line two baking sheets with parchment. Combine the flours, salt and sugar in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter, and pulse until the flour mixture is crumbly. Combine the water, eggs and olive oil in a measuring cup. Turn on the processor. Add the liquids with the machine running, and process until the dough comes together. The dough will be soft. If it seems wet, add another tablespoon or two of rice flour.
- Remove from the food processor. Divide into two portions, and roll out each portion into thin sheets. Sprinkle on the seeds. Using the rolling pin, gently press the topping into the surface of the dough. Cut the dough into squares or rectangles, and transfer to the baking sheets.
- Bake 15 minutes or until lightly browned and crisp.
Nutrition Facts : @context http, Calories 25, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 17 milligrams, Sugar 0 grams, TransFat 0 grams
KIDS CAN MAKE: HEALTHY, GLUTEN-FREE CHEESY CRACKERS
Part of the beauty of gluten-free dough is that you don't have to worry about handling it too much, so kids can really go to town rolling and shaping these snack-friendly cheesy crackers. (Overworking dough with gluten in the flour can make the dough tough.) For little and big kids: Let them measure ingredients, cut out the crackers and sprinkle on the toppings. For big kids: Let them try rolling out the dough.
Provided by Food Network Kitchen
Time 2h40m
Yield about 100 crackers
Number Of Ingredients 14
Steps:
- Whisk together the egg white, vinegar and 3 tablespoons water in a small bowl; set aside. Refrigerate the egg yolk in a small bowl, covered, until ready to use.
- Pulse the flour, cornstarch, salt, baking powder, mustard, paprika and turmeric in a food processor to combine. Add the butter, Cheddar and Parmesan, and pulse until the butter is completely broken up. Pour in the egg white mixture, and pulse until the dough comes together in a ball. (It's OK if it's a little wet.)
- Transfer the dough to a large piece of plastic wrap, and pat it into a 1/2-inch-thick round. Wrap it up, and refrigerate to chill and firm up the dough, about 1 hour.
- Position 2 oven racks at the top and bottom third of the oven, and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
- Roll the dough out on a large piece of parchment (to keep it from sticking to the counter) to about 1/8 inch thick. Cut shapes out with a 1 1/2-inch cookie cutter, and transfer the cutouts to the prepared baking sheets, spacing them about 1/2 inch apart. Gather and reroll the scraps and cut out more crackers; repeat with any remaining scraps. (Dust the dough with flour if you find it too sticky.)
- Whisk 2 teaspoons water into the egg yolk. Brush the tops of each cracker with the mixture. Sprinkle each with some sesame seeds, poppy seeds and the tiniest pinch of salt.
- Bake 2 baking sheets of crackers at a time, until the crackers are deep golden brown on the bottom, about 20 minutes, rotating the sheets about halfway through. Let cool on the baking sheet for a few minutes, then transfer to a cooling rack to cool completely. Bake the remaining cutouts.
- Store the crackers at room temperature in an airtight container for up to 2 days, or freeze them for up to 1 week.
Nutrition Facts : Calories 190 calorie, Fat 12 grams, SaturatedFat 7 grams, Cholesterol 45 milligrams, Sodium 310 milligrams, Carbohydrate 12 grams, Fiber 4 grams, Protein 8 grams, Sugar 2 grams
GLUTEN AND DAIRY-FREE GRAHAM CRACKERS
These mock graham crackers bake up nice and crispy and lightly sweet. This recipe was inspired by a recipe on "livingwithout.com". The crackers can be a little bit of a challenge to roll out evenly, but if you follow the directions, you should be able to do it.
Provided by bakedapple42
Categories Dessert
Time 35m
Yield 36 cookies, 12 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, xanthan gum, baking soda, and salt.
- Cut in the shortening pieces until mixture resembles coarse crumbs.
- Stir in remaining ingredients. The dough will be crumbly, but you should be able to form it into a ball.
- Wrap the ball of dough in plastic wrap and refrigerate.
- Remove the dough, unwrap, and divide in half.
- Place half of the dough into a gallon-sized Ziploc bag. Roll out to the shape of the bag, approximately 1/8 inch thick. Have patience as the dough has a tendency to crumble.
- When dough is rolled out evenly, cut along sides of plastic bag and remove top.
- Carefully flip sheet of dough over onto a parchment lined baking sheet. Use a sharp knife to cut into squares. Prick each square with a fork.
- Repeat steps with remaining half of dough.
- Bake at 350 degrees F. for 12-15 minutes, or until lightly browned. When completely cooled, they should be crisp and crunchy, like a regular graham cracker.
Nutrition Facts : Calories 206, Fat 7.7, SaturatedFat 1.9, Sodium 184, Carbohydrate 31.9, Fiber 0.8, Sugar 12.9, Protein 2.5
GLUTEN FREE CHICKPEA CRACKERS
Make and share this Gluten Free Chickpea Crackers recipe from Food.com.
Provided by Yankiwi
Categories Breads
Time 25m
Yield 50 Crackers, 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F (180°C).
- Mix all dry ingredients together well. Stir in the oil and begin stirring in water a little at a time. The dough will need to be formed into a ball, if it is too dry add a little more water, if too wet, more flour.
- Divide the dough in half and roll each half into a ball.
- Use a Silpat or cut a generous amount of plastic wrap and dust it with a gluten-free flour. Flatten one ball into a rectangle, place it on the Silpat or plastic wrap and sprinkle with some more flour. Place another large piece of plastic wrap on the dough and using a rolling pin, roll the dough out as thinly as possible. It might be necessary to peel off the top layer of plastic and re-dust a few times.
- Peel off the top layer of plastic, dust with a little more flour, place a baking sheet over it, slide another baking sheet under the bottom plastic wrap, flip over, remove the other sheet of plastic wrap and bake.
- A nice touch, although not necessary, is to glaze the crackers before baking with an egg white or cornstarch glaze.
- Mine were a little less than an eighth of an inch, but less is literally more! Crackers, that is.
- Bake for approximately 12-15 minutes, until lightly browned and crispy. They will crisp up more after they cool off. After cooled, store in an airtight container.
CRISPY GLUTEN-FREE GRAHAM CRACKERS (VEGAN) | MINIMALIST BAKER RECIPES
Crispy, gluten-free graham crackers that taste just like the real thing! Vegan, naturally sweetened, and made in 1 bowl. Perfect for s'mores!
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 F (176 C) and line a large baking sheet with parchment paper.
- In a medium mixing bowl, whisk together the coconut sugar, baking soda, salt, cinnamon, maple syrup, molasses, and melted coconut oil until well combined and smooth.
- Add in the oat flour, arrowroot starch, and ground flax seeds and mix with a wooden spoon until the flour is completely incorporated. Your dough should not feel too tacky (sticking to your hands) or too dry (crumbly), but should hold its form. If the dough appears too dry, it likely just needs more mixing. If it feels sticky, it needs more oat flour.
- Place a sheet of parchment paper on a large cutting board or countertop. Place dough in the center and then place another sheet of parchment paper on top of the dough. Working from the center out, roll the dough into a large rectangle (~10 x 12 inches) about 1/16-inch thick. Rolling to this thickness makes these crackers crispy (our preferred texture) rather than soft. If you have any difficulty rolling the dough, place it in the fridge to chill for 10-20 minutes and then try again.
- Use a pizza cutter or knife to cut the dough into 2-inch x 3-inch rectangles (keep in mind they will expand slightly during baking). Then use a metal spatula lightly floured with oat flour to transfer to a baking sheet. If you have a hard time transferring or handling, pop in the refrigerator to chill for 5-10 minutes. Space crackers ~1 inch apart to allow for spreading.
- Continue rolling out and cutting remaining dough until you have used it all up. Prick each graham cracker twice with a fork. Recipe as written makes ~15 crackers (will vary based on how thinly they are rolled and whether modifying batch size).
- Bake for 10-14 minutes or until slightly firm and darker in color. Watch closely near the end to avoid burning.
- Let cool for 5-10 minutes on the baking sheet, then gently transfer to a cooling rack. Enjoy plain, make s'mores, or try our graham cracker crust!
- Once completely cooled, crackers can be stored in an airtight container for up to 2-3 days at room temperature, 7-10 days in the fridge, or 1-2 months in the freezer. Dough can also be frozen for up to 1 month and rolled/baked after defrosting in the fridge overnight.
SAVORY CRACKERS (GLUTEN/CASEIN FREE)
Homemade crackers. My family says that they taste just like "Breton" crackers. Below, I actually used more starch and less flour combination (still totaling 3/4 cup). I also didn't really measure the Italian seasoning or garlic powder.
Provided by Laurie150
Categories Breads
Time 50m
Yield 25 crackers
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F and grease cookie sheet, use parchment, or use a silicone baking mat (that is what I used).
- Mix together flours, gum, soda, salt, seasonings.
- Mix together oil, honey, and stir into flour mix. Add sesame seeds, then milk and vinegar. Start with the 2 tablespoons of milk, and see if you need that splash more.
- Roll out thinly, then use a cookie cutter to make into crackers (I used a small circle, about the size of Ritz).
- Bake for about 12 minutes (they start to brown nicely, then flip and bake for about 4-8 more. Depends how thick you made 'em!
- *Note: there are some I've stored in the freezer, and we haven't re-tried them yet, but I'll update when we do!
Nutrition Facts : Calories 36.6, Fat 1.7, SaturatedFat 0.2, Sodium 61.1, Carbohydrate 4.8, Fiber 0.4, Sugar 0.8, Protein 0.6
AMANDA'S GLUTEN FREE (VEGAN) CRACKERS
A quick and easy foolproof cracker recipe that allows for some personal tweaking, and doesn't crumble away in your hands.
Provided by Amandas Kitchen
Categories Vegan
Time 28m
Yield 25 approximately a 14x14 inch square, 2 serving(s)
Number Of Ingredients 13
Steps:
- 1.Preheat oven to 350F and line a baking sheet with parchment. In a high-speed blender or processor, grind almonds into a flour. Do not over process or almonds will release oils. Sift flour before using to remove larger pieces. OR you can use store-bought almond flour.
- 2. In a large bowl, mix together the dry ingredients. Add wet ingredients and mix well with spoon. Knead dough with hands until it comes together. Shape into a ball.
- 3. Place ball of dough on parchment paper or a non-stick mat. Roll out dough until it's about 1/8 inch thick, or as thin as you can get it without ripping. With a pastry wheel or pizza slicer, slice into crackers.
- 4. Bake at 350F for 18-20 minutes until slightly golden in colour. 18 minutes is a softer cracker vs 20 minutes crispier.
- 5. Cool on baking sheet for 10 minutes Store in air-tight container once fully cool.
- *Note: Other flours might work in substitution for brown rice flour and almond flour, although keep in mind the flavour will change.
- *Note: tweak the spices to your liking!
Nutrition Facts : Calories 451.9, Fat 27.4, SaturatedFat 2.6, Sodium 589.6, Carbohydrate 43, Fiber 9.6, Sugar 1.9, Protein 13.4
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