Easy Gluten-Free Cracker Recipe that tastes great and looks great on the plate and is firm enough to be used as the base for appetizers.
Crunchy, crispy crackers are one of the things we miss the most when wheat and gluten are removed from the diet. This gluten-free cracker recipe can be whipped up in 15 minutes or less and you’ll have warm, crispy, crunchy gluten-free crackers out of the oven in 30 minutes or so from start to finish.
The bonus is that you only need one bowl and you don’t need an electric mixer.
This gluten-free cracker recipe uses a combination of flours that equal light, crispy crackers without the heavy cardboard texture of many gluten-free recipes. Roll them thinly and bake them at a high oven temperature to ensure lightness.
When working with gluten-free flour it’s important not to use too much flour. The dough needs to sit for a few minutes to let the flour absorb the moisture in the recipe. So if you merely substitute gluten-free flour blends for the all-purpose or whole wheat flour that a conventional recipe calls for, you’ll be disappointed with a tough, cardboard-like cracker. The cracker will lack flakiness and crispness, as well as flavor.
By using less flour in this recipe and rolling the crackers thinly, you’ll get a crisp, flaky cracker that is even better than regular crackers. Enjoy your crackers and cheese without the gluten reaction with this easy gluten-free cracker recipe.
The dough handles easily and allows for rolling and shaping to create homemade gluten-free crackers that look fabulous on a cheese tray or served to guests. Plus the crackers have enough body for canapés and hor ‘d oeuvres.
Easy 3 Seed Gluten-Free Cracker Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 18 crackers 1x
- Category: Gluten free baking
Description
Easy Gluten-Free Cracker Recipe that tastes great and looks great on the plate and is firm enough to be used as the base for appetizers.
Ingredients
- 3 eggs, beaten
- 2 tablespoons flax seed, freshly ground
- 2 tablespoons extra virgin olive oil
- 1 tablespoon toasted sesame oil
- 1 teaspoon Himalayan salt or herbed sea salt
- 1 cup almond flour
- ½ cup gluten free flour blend
- 2 tablespoons tapioca flour
- 2 tablespoon black sesame seed
- 2 teaspoons baking powder
Instructions
- Preheat oven to 400°C.
- Add eggs to mixing bowl. Whisk together briefly till the eggs are frothy and well blended. Add flax seed, olive oil, sesame oil, and salt and whisk to blend.
- Add flours, sesame seeds, and baking powder to the bowl. Stir with a spoon until the mixture forms a ball.
- Roll out on parchment paper to ¼ inch thickness. Cut with a cookie cutter. Place on parchment lined baking sheet, leaving ¼ to ½ inch between crackers. Thinner crackers bake crisper.
- Place the baking sheet in the oven. Bake for 15 minutes or until crackers are golden brown. Remove from the oven and transfer crackers to a cooling rack. They will crisp as they cool.
- Store cooled crackers in airtight box. Serve cold with cheese, meat slices, or soup.
Notes
Roll thinly and bake till golden brown for the best flavor and texture.
Why we’ve gone gluten-free
Two years ago Mr. Joybilee was stricken with painful eczema on his leg. We tried the medical route with steroidal creams and antibiotics. He received no relief. In fact, his symptoms got worse. We tried herbs and he got some relief but it was more soothing rather than resolving his rash. After ruling out a fungal infection, a bacterial infection, and a reaction to environmental toxins we started looking at his diet. By doing an elimination diet, we found that when he was exposed to wheat and things the “may contain wheat” he had a whole body reaction, that included hives, dry cracking skin, oozing, and insane itching.
Even just walking into a room that had flour in the air could cause him to react for several days. Now our whole house is gluten-free. Crackers are one of the things we miss a lot. Thankfully, there are many store-bought brands of gluten-free chips, crackers, and bread as well as flour blends that are readily available from Costco now. Our local grocery store is slow to bring them in, so we are baking our own more often than buying ready-made.
We have a family wedding at the farm in August and the entire wedding reception will be gluten-free. I’ll be testing recipes on the blog over the next few months looking for those perfect ingredient combinations that offer the crispy, mouth-feel of wheat without the gluten.
Gluten-Free Cooking Courses
To help with my menu planning, I recently purchased 3 gluten-free cooking courses from Craftsy and learned several helpful tips for working with gluten-free flours. You can view all three of these gluten-free cooking courses, on Craftsy
Baking with the Gluten-free Girl taught by Shauna James Ahern
Baking with the Gluten-free Girl taught by Shauna James Ahern was my favorite course of the three gluten-free courses, that I purchased. Shauna has personality and energy and it’s a pleasure to listen to her teach all the tips she’s learned in her home kitchen cooking and living with gluten-free. If you only have a chance to listen to one Gluten-free course, make it this one.
Delicious Gluten-Free Cake with Catherine Ruehle
Delicious Gluten-Free Cake with Catherine Ruehle was an interesting course taught by a professional baker. While Catherine mentions needing to be gluten-free herself, she is coming to the course with the needs and insight of the professional baker who is catering to a gluten-free clientele. I was wondering as I watched the course videos if the chocolate cake or the carrot cake would make the best gluten-free wedding cake. Check out this course here.
Gluten-free Italian, Pasta, Pizza, and More with Kristine Kidd
Gluten-free Italian, Pasta, Pizza, and More with Kristine Kidd is taught by a professional chef. It’s a great course on creating gluten-free pasta from scratch using eggs and different gluten-free flours. She demonstrates how to use a pasta machine and how to roll and cut pasta by hand. Even gluten-free pasta holds together for cutting and cooking using Kristine’s techniques and special flour blends. Find out more about this course here.
Specialty Flour Blends for Gluten-free Baking
Each of these gluten-free teachers uses their own specialty flour blends, so you won’t be pulling a gluten-free flour blend off the shelf in the grocery store to create these recipes. While I like the convenience of using a 1 to 1 ratio gluten-free flour in place of wheat flour in conventional recipes, the tips in these three courses explain why that’s not the best plan of action, by describing in detail what various specialty flours bring to the batter.
Well worth the watching time. You can definitely watch all three gluten-free courses during the 7-day free Craftsy trial. Each course has about 2 hours of content divided over 5 to 7 lessons.
But should you decide you want to continue with Craftsy beyond the trial period, you’ll enjoy full access to over 1300 Craftsy classes for as long as you are a member. There are some fabulous gardening, woodworking, photography, sewing, spinning, and weaving courses on Craftsy waiting for you. Check out Craftsy for these great gluten-free resources.
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