This crisp, herbal cracker is free of gluten, dairy, egg, corn and yeast. The dough is rolled and it's very easy to work with.
I used Herbs de Provence to season the dough- a combination of thyme, sage, rosemary, basil, lavender, savory, fennel seed, marjoram, tarragon, oregano, and bay leaf- but use your own favorite GF herbs in this savory cracker. Use a round or square cookie or biscuit cutter to create uniform-sized crackers.
This recipe is an adaptation of a Bob's Red Mill recipe- "Savory Gluten Free Cracker."
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Ingredients:
- 3/4 cup organic amaranth flour
- 1/2 cup arrowroot starch OR cornstarch
- 1/4 cup almond meal
- 1/2 teaspoon salt
- 1/4 teaspoon fresh cracked peppper
- 4 tablespoons olive oil
- 4 tablespoons water
- 1/2 teaspoon baking soda
- 1 teaspoon Cream of Tartar
- 1 teaspoon GF garlic powder
- 1 teaspoon GF onion powder
- 2 tablespoons Herbs de Provence OR any herb blend you like
- 1 teaspoon Kosher salt to sprinkle on top of crackers
Preparation:
Preheat oven to 350°
Tips:
This dough is crumbly but don't worry- just add water, a teaspoon at a time to keep the dough rollable. Gently roll back and forth on the dough to avoid cracks. Also be gentle when piercing the cracker dough with fork. I take the loose crumbs and continue to roll and cut out crackers until dough is all used.
Make flatbread crackers by cutting dough in 5x3 inch rectangles.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
- Place dry ingredients in a large bowl. Whisk until well blended. Add olive oil and water and stir until dough forms a ball. If mixture is still crumbly, add water, one teaspoon at a time, until dough forms a ball.
- Divide the dough in half with a knife. Sprinkle a smooth work surface with a small amount of white rice flour. Sprinkle rice flour on a rolling pin and roll the dough until it is very thin, about 1/16th of an inch thick.
- Use a 1 1/2 inch round or square biscuit or cookie cutter to cut crackers- or use a knife to cut even squares. Prick top of each cracker twice with a fork. Using a small spatula, transfer crackers to two large, ungreased baking sheets. Sprinkle tops of crackers lightly with Kosher salt.
- Repeat with second half of cracker dough.
- Bake for 15 minutes. Remove from oven and place crackers on wire racks. Put the wire racks on the baking sheets and return crackers to the oven for an additional 5 to 7 minutes.
- Cool crackers and store in an airtight container.
Tips:
This dough is crumbly but don't worry- just add water, a teaspoon at a time to keep the dough rollable. Gently roll back and forth on the dough to avoid cracks. Also be gentle when piercing the cracker dough with fork. I take the loose crumbs and continue to roll and cut out crackers until dough is all used.
Make flatbread crackers by cutting dough in 5x3 inch rectangles.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
