This was my first attempt at creating a gluten free cracker recipe. I was really anchoring for a healthy gluten-free snack made from whole grains. They compliment a dip very well. Avocado and hummus are my faves! They have a bit of a nutty flavor due to the teff and millet flours, a great way to get fiber and whole grains. The thinner you roll them, the crispier the cracker. Perhaps you already have a favorite gluten free cracker recipe. And perhaps and this will inspire you to use a little whole grains in it next time. Enjoy!
You will need:
- Pizza stone (may be substituted by using the back of a cast iron skillet (or bake in a cookie sheet, but not as crispy)
These gluten free cracker recipe makes a healthy gluten free snack! Between a cracker and a biscuit depending upon how long they are baked.
- 3 tablespoons flax meal
- 1/3 cup hot water
- 2 tablespoons olive oil
- 2 teaspoons honey (or agave or molasses)
- 1/2 cup brown rice flour
- 1/2 cup gluten-free oat flour (or sorghum flour)
- 1/4 cup millet flour
- 1/4 cup amaranth flour
- 1/4 cup teff flour
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons minced onion flakes
- 2 teaspoons sesame seeds
- 3/4 teaspoon garlic powder
- 1/2 teaspoon crushed dried rosemary
- 1/2 teaspoon sea salt (or more if not on a low-sodium diet)
- 1/8 teaspoon ground thyme
- 20 turns of fresh ground black pepper
- 1/4 cup filtered water
- Place pizza stone, upside down cast iron pan or cookie sheet in oven and preheat to 350°F.
- Combine flax meal and water, and whisk together. Allow to sit for 15 minutes or so.
- Whisk in the onion flakes, olive oil and honey; set aside.
- In a separate bowl, whisk together the flours and baking soda; sift and then add spices, sesame seeds and onion flakes and whisk again.
- Add the wet ingredients to the dry ones. I used a dough cutter, but you can use a rubber spatula or your hands. Then when it is nice a crumbly, add the water (1/4 cup) by the tablespoons, to make it more moist. If you make it too wet, just let it sit for about 5 minutes and the water will be absorbed.
- Divide the dough into two. Place one ball on large piece of parchment paper and place the other in a ziplock bag to prevent it from drying out. If it is too dry by the time you use it just add a little water and knead it in.
- Cover the dough with parchment paper.
- With your hands press down on the ball to flatten, right through the parchment paper.
- Using a rolling pin, roll out the dough until it is as thin as possible without sticking, about 1/16 to 1/8".
- Repeat the above with the second ball of dough. Carefully remove the top sheets of parchment paper.
- Cut the dough into squares, 2" x 2" or smaller, using a pizza cutter or knife. You may also use a fork to add little holes, as in some of the crackers you purchase.
- Place them back on the parchment paper for baking.
- Place the crackers, (with the parchment paper on the bottom) on the preheat stone or pan.
- Bake approximately 25 minutes, if made 1/8" thick, or until firm. Just lift one up and let if fall on the pan/stone, and if it makes a loud sound you'll know if they are hard or not. You may also look underneath to see if they are golden brown.
- Remove the crackers along with the parchment paper onto a cooling rack.
- Place back in the oven overnight, uncovered. Then store in an airtight container.