Crackers aux Céréales is French for cereal crackers. I made this version of my gluten free graham cracker recipe when I recently stumbled up their existence. Europeans know food, and they have quite a few ideas that only seem to catch on in America if a well-known chef decides to duplicate one of their recipes here in the United States. These seedy crackers are served in France with breakfast. You may top them with the same condiments you use to top your toast. Use jam, nut butter, peanut butter, and even the famous nut cocoa spread, Nutella, which is extremely popular in Europe. It is made of hazelnuts and cocoa. Another option is to dunk them in coffee, tea, or milk. My version of these gluten free cereal crackers tastes like a gluten graham cracker with seeds on top. I hope you enjoy this recipe. There’s nothing like a little nutty flavor on breakfast food.
Cereal crackers, known as crackers aux céréales in French are served at breakfast. These gluten free cereal crackers taste extremely similar to gluten graham crackers but with oats and seeds on top.
1/4 cup hot water (hot enough to dissolve honey)
3 Tablespoon honey
1 cup (minus 1 1/2 teaspoons) sorghum flour
2/3 cup rice flour
1/2 cup tapioca flour/starch
1/2 cup corn starch (or potato starch)
1 1/2 teaspoons xanthan gum (or guar gum)
1 teaspoon cinnamon
1/2 cup dark brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
12 Tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
3 Tablespoons gluten free oats
2 Tablespoons sesame seeds
1 1/2 Tablespoons unsalted sunflower seeds
1 Tablespoon chia seeds
Prepare two pieces of parchment paper to fit two baking sheets and set them aside.
In a measuring cup, add warm water, add honey, stir to dissolve and set aside to cool.
In a medium-size bowl, add rice flour, tapioca flour, cornstarch, xanthan gum, brown sugar, cinnamon, baking soda, and salt, and whisk to combine thoroughly.
With a pastry cutter or 2 knives, cut butter into flour mixture.
Add vanilla to honey mixture and stir to combine. Add this mixture to the flour and butter mixture and mix thoroughly with a wooden spoon.
Preheat oven to 325°F.
Dust a rolling pin with potato or cornstarch, transfer the dough to the parchment paper, and form into a disc shape. Divide the dough into pieces and place one in a zipper storage bag and set it aside.
Roll the one piece of dough out to fit a baking sheet to approximately 1/16-inch thick.
Using a pizza slicer, pastry cutter, or long knife, cut the dough, horizontally 5-inches apart and vertically, 2-1/2" apart to create rectangles. Do not removed the rectangles as you will separate them after you bake them.
Poke holes in each cracker with the tip of a knife or long two-prong fork.
In a small bowl, mix the seeds and sprinkle on top of the dough. Using moistened fingertips, gently pat the seeds into the dough. Brush off any excess seeds from the parchment paper and transfer the dough to a baking sheet. Bake for 15 - 20 minutes.
While the first batch is baking, repeat the steps above with the remaining dough that you stored in the zipper storage bag.
Remove the baked gluten free crackers from the oven, immediately transfer them to a cooling rack to cool completely.
Break the crackers apart, if necessary. Some separate on their own, while others need a little help.
Cornstarch has more crisping qualities than any other starch. Use it when possible, however, if you are corn intolerant, potato starch will do nicely. It has just a little under the crisping qualities that cornstarch has.