On Day 7 of the KitchenAid Pro Stand Mixer Giveaway and Authors’ Gluten-Free Recipes Event, Colette Martin, author of Learning to Bake Allergen-Free: A Crash Course for Busy Parents on Baking without Wheat, Gluten, Dairy, Eggs, Soy or Nuts, shares with us her gluten free chia crackers recipe. There’s nothing like discovering a good gluten free cracker. We all miss that crunch, especially in the beginning of the gluten free diet. Then we slowly discover recipes that fit our needs. I believe this gluten free cracker recipe may be one of those! There’s something about the need to experience different textures. I hope you enjoy this allergen-free and gluten free cracker recipe. Thank you, Colette for all you do. Baking allergen-free is no small task!
Colette is a writer, allergen-free baker, and food allergy mom. Her son was diagnosed with eosinophilic esophagitis and multiple food allergies in 2001, thus her inspiration to bake allergen-free. You may visit Colette on her blog at Learning to Eat Allergy-Free, or connect with her on Facebook, Twitter or Pinterest. And now for the recipe…
"The chia seeds provide character to these whole grain gluten-free, dairy-free, and egg-free crackers. Serve them with your favorite dip at a holiday gathering."
3/4 cup brown rice flour
1/2 cup sorghum flour
1/4 cup arrowroot starch (or tapioca starch)
1/2 cup millet flour
1/2 teaspoon xanthan gum
1/2 teaspoon salt
2 1/4 teaspoons quick rising yeast
1 Tablespoon sugar
2 Tablespoons chia seeds
3/4 cup plus 2 Tablespoons warm water
1 Tablespoon olive oil
2-3 Tablespoons cornmeal (for dusting)
Mix the flours, xanthan gum, salt, yeast, sugar, and chia seeds together. Set it aside.
Combine the water and olive oil in a large mixing bowl. Add the dry ingredients and beat for 5-7 minutes on medium-high speed, until the dough is formed.
Cover the dough and let it rise (in the bowl) in a warm spot for 30 minutes.
Spread the cornmeal on a smooth surface. Place the dough on top of the cornmeal and coat the tops and edges with cornmeal.
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and place the cornmeal-coated dough on top.
Roll out the dough into a thin layer. The thinner you spread the dough the crunchier the crackers will be. Score the dough with a bench knife or pizza cutter to make the cracker indents to desired size.
Bake at 375 degrees for 15-20 minutes (depending on how thin you spread the dough). Let it cool for 10 minutes, then break the crackers apart and serve.