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)
Gluten Free Cracker Recipe: Whole Grain
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.
© Copyrighted 2010 - 2015. Carla's Gluten Free Recipe Box. All rights reserved. All content, photos and images are copyrighted by us or their respective owners. You must obtain permission by their owners before using any of them.