I have been looking for a good gluten free cracker recipe and I cannot wait to make this one from “Gluten-free Girl and the Chef” cookbook! This recipe is casein-free, dairy-free, soy-free, kosher and vegan. You will need a pizza stone or a pizza tray of some kind. A pizza stone does not cost much and can be very handy for making a number of gluten-free recipes. Once I make these, I will a photo. Meanwhile, if you make this gluten free cracker recipe before I do, please leave feedback in a comment below so that we all can hear how you liked it. Enjoy!
“Shauna couldn’t eat traditional flatbread crackers anymore, so she set out to make gluten-free versions. These delicate crackers taste like a rustic flatbread, with a crisp crunch and a little give. Feel free to play with the flavors you might like on top: fresh rosemary, sea salt, a little cracked black pepper.
“Here’s the big secret: this dough also makes a crackly good pizza crust. Roll it into a large oval, put it in as hot an oven as you can (at least 500°F), and you’ll have thin-crust pizza with air bubbles. Hallelujah.
Yield: Makes 20 to 40 cracker shards, depending on the size
1 cup (125g/4.4oz) cornstarch
3/4 cup plus 2 tablespoons (125g/4.4oz) corn flour
3/4 cup (125g/4.4oz) potato starch
3/4 cup (125g/4.4oz) sweet rice flour
1 Tablespoon xanthan gum
1 teaspoon guar gum
11/2 teaspoons kosher salt
13/4 cups (375g/13.2oz) warm water, about 110°F
1/4 cup (50g/1.75oz) extra-virgin olive oil
4 teaspoons (15g/.5oz) fresh cake yeast (or active dry yeast)
Gluten-free cornmeal for sprinkling on pan (not all are gluten-free due to manufacturing practices)
Olive oil, for brushing
Fresh rosemary (optional)
Coarse sea salt and cracked black pepper (optional)
Combining the dry ingredients: Sift the cornstarch, corn flour, potato starch, and sweet rice flours into a large bowl. Toss in the xanthan gum, guar gum, and salt. Sift the mixture into the bowl of a stand mixer. (You can also mix this by hand. It just means more bicep work.)
Activating the yeast: Put the warm water, olive oil, and yeast into a small bowl. Stir gently. Let sit for a minute.
Making the dough: Pour the yeasty water into the dry ingredients. With the mixer on medium, whirl for a few minutes, until the dough comes together and feels soft and pliable. Set the dough aside in a warm place and let it rise for 1 hour.
Preparing to bake: Preheat the oven to 450°F. If you have a pizza stone, make sure it is in the oven. If not, sprinkle a pizza tray or baking sheet with cornmeal.
Rolling out the dough: Grab 1/2 of the dough and place it between 2 pieces of parchment paper. Through the paper, roll out the dough as thin as you can make it. Gluten-free dough does not have the elasticity of regular dough, but if you go slowly you can roll it pretty thin.
Baking the dough: Transfer the dough to the pizza stone or prepared pizza tray. Brush the top with olive oil and press fresh rosemary, sea salt, and cracked black pepper lightly into the top. Bake until the dough has crisped up and browned at the edges, about 10 to 15 minutes.
Transfer the crackers to a cooling rack and allow them to cool to room temperature.
Eating the crackers: Break the cracker into shards with your hands, rough-hewn. Bite down and enjoy.
Variations: Play with the flavors of these crackers. You could try oregano or tomato-basil. Anise seed. Garlic. Black pepper. Suggestions: If you don’t already own a pizza stone, you might want to buy one for these crackers, this pizza, and the bread recipe in this book.