gluten-free crackers
I was padding around kitchen the other night, tunes on, things happening in the oven, dishes everywhere. The contents of the coffee grinder had been evacuated in favor of some quinoa and millet; the scent of strong coffee was mingling with the smell of peanuts roasting in the oven. I suddenly felt like I was on an airplane; it was strangely comforting.
What scents spark your memory?
Anyway, I’m not gluten-intolerant, at least to my knowledge. But I love these crackers. They’re like wheat thins with superpowers. I say even if you’re not allergic to gluten, it’s got to be a good thing to mix things up and forego the wheat once in a while.
These crackers are full of whole-grains and other goodness: quinoa, millet, nutritional yeast, nut meal, olive oil. Plus they taste great and pack a nice crispy crunch.
the recipe
Gluten-Free Crackers
- Preheat oven to 350°F (175°C)
- Line two baking sheets with parchment or silpats
- 1/4 cup 30 g quinoa flour
- 1/4 cup 30 g millet flour
- 1/2 cup 65 g sorghum flour
- 1/2 cup 60 g tapioca starch
- 1/4 cup 15 g nutritional yeast flakes
- 3/4 teaspoon 3.75 mL baking soda
- 1 teaspoon 6 g salt
- 1/2 teaspoon 2.5 mL fresh rosemary
- 1 teaspoon 4.5 g brown sugar
- 1 1/4 cups 150 g pecan or almond meal
- 1 tablespoon 15 mL ground flax seed, mixed with 3 tablespoons (45 mL) water
- 1/4 cup 60 mL olive oil
- 1/4 cup 60 mL unsweetened almond milk
- 1/4 cup 60 mL warm water
- Using a mixer with the paddle attachment, combine dry ingredients.
- Add wet and mix until thoroughly combined; the dough should come together and start to gather in a ball around the hook. It should be moist and pliable; not too wet or dry.
- Divide the dough in half and use oiled hands to spread each half onto your baking sheets. Once roughly spread, I like to put a piece of wax paper on top and use a rolling pin to get it evenly thinned out and covering most of the baking sheet. Thinner=crispier.
- Prick the dough every couple inches with a fork and score into squares using a pizza cutter. Sprinkle lightly with sea salt all over.
- Bake for 20-25 minutes until firm and browned. Transfer to a wire rack--they will crisp up more as they cool. Once cool, store in an air-tight container up to a week. You can also freeze--if they soften you can bake them again briefly.
each column is one step, working left to right — hover a cell for the full instruction
- 1/4 cup 30 g quinoa flour
- 1/4 cup 30 g millet flour
- 1/2 cup 65 g sorghum flour
- 1/2 cup 60 g tapioca starch
- 1/4 cup 15 g nutritional yeast flakes
- 3/4 teaspoon 3.75 mL baking soda
- 1 teaspoon 6 g salt
- 1/2 teaspoon 2.5 mL fresh rosemary
- 1 teaspoon 4.5 g brown sugar
- 1 1/4 cups 150 g pecan or almond meal
- 1 tablespoon 15 mL ground flax seed, mixed with 3 tablespoons (45 mL) water
- 1/4 cup 60 mL olive oil
- 1/4 cup 60 mL unsweetened almond milk
- 1/4 cup 60 mL warm water
Preheat oven to 350°F (175°C).
Line two baking sheets with parchment or silpats.
Using a mixer with the paddle attachment, combine dry ingredients.
Add wet and mix until thoroughly combined; the dough should come together and start to gather in a ball around the hook. It should be moist and pliable; not too wet or dry.
Divide the dough in half and use oiled hands to spread each half onto your baking sheets. Once roughly spread, I like to put a piece of wax paper on top and use a rolling pin to get it evenly thinned out and covering most of the baking sheet. Thinner=crispier.
Prick the dough every couple inches with a fork and score into squares using a pizza cutter. Sprinkle lightly with sea salt all over.
Bake for 20-25 minutes until firm and browned. Transfer to a wire rack--they will crisp up more as they cool. Once cool, store in an air-tight container up to a week. You can also freeze--if they soften you can bake them again briefly.
— adapted slightly from the gluten-free goddess