Gluten Free Chickpea Crackers Food

GLUTEN FREE CHICKPEA CRACKERS

Gluten Free Chickpea Crackers image

Make and share this Gluten Free Chickpea Crackers recipe from Food.com.

Provided by Yankiwi

Categories Breads

Time 25m

Yield 50 Crackers, 10 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups chickpea flour
1/2 cup rice flour
1/4 teaspoon salt
1 teaspoon gluten free baking powder
1/2 teaspoon turmeric
1/3 cup flax seed meal
1 tablespoon canola oil
3/4 cup water

Steps:

Preheat oven to 350°F (180°C).
Mix all dry ingredients together well. Stir in the oil and begin stirring in water a little at a time. The dough will need to be formed into a ball, if it is too dry add a little more water, if too wet, more flour.
Divide the dough in half and roll each half into a ball.
Use a Silpat or cut a generous amount of plastic wrap and dust it with a gluten-free flour. Flatten one ball into a rectangle, place it on the Silpat or plastic wrap and sprinkle with some more flour. Place another large piece of plastic wrap on the dough and using a rolling pin, roll the dough out as thinly as possible. It might be necessary to peel off the top layer of plastic and re-dust a few times.
Peel off the top layer of plastic, dust with a little more flour, place a baking sheet over it, slide another baking sheet under the bottom plastic wrap, flip over, remove the other sheet of plastic wrap and bake.
A nice touch, although not necessary, is to glaze the crackers before baking with an egg white or cornstarch glaze.
Mine were a little less than an eighth of an inch, but less is literally more! Crackers, that is.
Bake for approximately 12-15 minutes, until lightly browned and crispy. They will crisp up more after they cool off. After cooled, store in an airtight container.

AMANDA'S GLUTEN FREE (VEGAN) CRACKERS

Amanda's Gluten Free (Vegan) Crackers image

A quick and easy foolproof cracker recipe that allows for some personal tweaking, and doesn't crumble away in your hands.

Provided by Amandas Kitchen

Categories Vegan

Time 28m

Yield 25 approximately a 14x14 inch square, 2 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup brown rice flour
1/2 cup whole almond, ground into flour (or use 3/4 cup almond flour)
2 tablespoons ground flax seeds
1 tablespoon nutritional yeast (optional)
1/4 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon dried thyme
1 teaspoon dried rosemary
scant 1/4 tsp baking soda
2 tablespoons sesame seeds or 2 tablespoons flax seeds
1 teaspoon chia seeds (optional)
1/4 cup water
1/2 teaspoon olive oil

Steps:

1.Preheat oven to 350F and line a baking sheet with parchment. In a high-speed blender or processor, grind almonds into a flour. Do not over process or almonds will release oils. Sift flour before using to remove larger pieces. OR you can use store-bought almond flour.
2. In a large bowl, mix together the dry ingredients. Add wet ingredients and mix well with spoon. Knead dough with hands until it comes together. Shape into a ball.
3. Place ball of dough on parchment paper or a non-stick mat. Roll out dough until it's about 1/8 inch thick, or as thin as you can get it without ripping. With a pastry wheel or pizza slicer, slice into crackers.
4. Bake at 350F for 18-20 minutes until slightly golden in colour. 18 minutes is a softer cracker vs 20 minutes crispier.
5. Cool on baking sheet for 10 minutes Store in air-tight container once fully cool.
*Note: Other flours might work in substitution for brown rice flour and almond flour, although keep in mind the flavour will change.
*Note: tweak the spices to your liking!

Nutrition Facts : Calories 451.9, Fat 27.4, SaturatedFat 2.6, Sodium 589.6, Carbohydrate 43, Fiber 9.6, Sugar 1.9, Protein 13.4

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