Gluten-Free Cracker Recipe

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Gluten-Free Cracker Recipe
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Rating: 
Makes: 20 servings adjust
Note from GlutenFreeGoddess:
"This latest cracker recipe incarnation turned out a bit more flaky and crisp than my previous sturdier recipes. I think the secret is in the gluten-free flour blend (I've listed the exact flours I used). And of course, baking with a good olive oil always adds flavor.
Store in an air-tight container when cool, if eating the same day. To store longer, I like to freeze gluten-free goodies and thaw before serving. [And if they happen to soften from humidity, don't fret; reheat them briefly- on a wire rack topped baking sheet- before serving."

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Directions
 

Step 1

Preheat the oven to 350 degrees F. Line two baking sheets with parchment or a reusable Exopat.

Ingredients

  • 1⁄4 cup Organic Quinoa Flour, Ancient Harvest brand
  • 1⁄4 cup Organic Millet Flour, Arrowhead Mills brand
  • 1⁄2 cup Sorghum Flour, Authentic Foods brand
  • 1⁄2 cup Tapioca Flour, Bob's Red Mill brand
  • 1⁄4 cup Nutritional Yeast, Bob's Red Mill brand
  • 3⁄4 teaspoon Baking Soda
  • 1 teaspoon Sea Salt
  • 1 teaspoon Dried Minced Onion
  • 1 Garlic Powder
  • 1 teaspoon Light Brown Sugar, organic

Step 2

In a large bowl, whisk together the dry ingredients.

Ingredients

  • 1 1⁄4 cans Almond Meal, or pecan meal
  • 1 1⁄2 teaspoons Egg Substitute, Ener-G Foods , whisked with 2 tablespons warm water
  • 1⁄4 cup Olive Oil, good olive oil
  • 1⁄4 cup Rice Milk
  • 1⁄4 cup Warm Water

Step 3

Stir in:
 

Step 4

Using a sturdy stand mixer (or a wooden spoon and some elbow grease), stir the ingredients until a slightly sticky dough forms. You'll be pressing the dough flat into a thin layer, so if it seems dry or it falls apart easily, add a tablespoon of warm water at a time until the dough is moist and pliable but not overly wet.
 

Step 5

Divide the dough in half.
 

Step 6

Using lightly oiled hands flatten and spread half the dough on the prepared baking sheet. Make as thin a layer as possible. Use the edge of a rubber spatula to help smooth and straighten outside edges. The thinner the cracker is, the crisper it will be.

Prick the dough with a fork every two inches or so and score the flattened dough into cracker sized squares or rectangles (I like to use pizza cutter to do this).

Sprinkle the top with sea salt.
 

Step 7

Bake in the center of a preheated oven for around 23 minutes or so, or till firm and slightly crisp (they will crisp up a bit as they cool, but they should be fairly crisp- keep an eye on them so they don't brown too much).

Remove from the oven and allow the crackers to cool on a rack.
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