EASY GLUTEN-FREE CRACKERS (DAIRY-FREE, VEGAN)
This easy gluten-free crackers recipe is perfectly crispy and tasty, and comes together with just 4 ingredients in 30 minutes! These homemade crackers are also dairy-free and vegan, but honestly no one would realize! Make a batch or two for the perfect snack or appetizer today!
Provided by Felicia Lim
Categories Snacks
Time 30m
Number Of Ingredients 4
Steps:
- Preheat oven to 400F (200C) and line a large baking sheet with a silpat or parchment paper.
- Combine flour, salt, olive oil, and 1/4 cup of water in a mixing bowl and mix well until you get a homogeneous dough. (If dough is too dry, add a little extra water at a time until you get a smooth and pliable dough that isn't sticky. If dough is too wet, sprinkle a bit more of gluten-free flour and mix until the dough is no longer sticky.)
- Using a rolling pin, roll the dough between two pieces of parchment paper until it's very thin (roughly 1/8-inch thick). Make sure to maintain the same thickness throughout.
- Remove the top piece of parchment paper and slice dough into small 1.5-inch squares.
- Separate the cut-out dough squares and transfer them to the prepared baking sheet, placing them in a single layer at least 2 inches apart.
- Use a fork to prick 2 lines of holes on the surface of each square of dough.
- Brush each square with olive oil and sprinkle a little salt over.
- Bake crackers until they are crispy and golden brown (approximately 15 to 20 minutes), rotating the sheets halfway through.
- Allow crackers to cool completely on the baking sheet before serving or storing.
Nutrition Facts : ServingSize 9 crackers, Calories 190 calories, Sugar 0 g, Sodium 582 mg, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 30 g, Fiber 1 g, Protein 2 g, Cholesterol 0 mg
GLUTEN-FREE CRACKERS
This crispy, gluten-free alternative to crisp crackers goes well with a cheese ball, hummus, and other spreads.Courtesy of Blendtec.
Provided by Food Network Canada
Categories bake,eggs and dairy,gluten-free,nuts,snack
Time 30m
Yield 7 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Add almonds, egg, water, and salt to Twister jar, and place lid on jar. Select "Speed Up" to Speed 6, and run for 20 seconds or until mixture forms a paste. Add half of flour, and place lid on jar. Select "Speed Up" to Speed 6, and run for 30 seconds. Add remaining flour to jar, and place lid on jar. Select "Speed Up" to Speed 6, and run for 30 seconds.
- Grease pan with nonstick cooking spray or olive oil. Roll out dough until it is 2-3 millimeters thick. Bake crackers for 18-20 minutes or until crackers are browned at edges. Remove from oven, and cut crackers into 1-x-1-inch pieces. Let cool and then remove from pan. If crackers are still soft, crisp them in a dehydrator for 4 hours or in an oven at 200°F for 2 hours.
MARY'S GONE CRACKERS COPYCAT GLUTEN-FREE
Some of the most delicious crackers around, I eat these even though I have no problem with gluten! But as they're also pretty pricey, I found this recipe online. The results are delicious, albeit somewhat time-consuming. Prep time is very short if you have some leftover brown rice.
Provided by Noejas
Categories Lactose Free
Time 50m
Yield 30 crackers, 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 365°F I know it's an odd temp, but it worked for me.
- Prepare rice and quinoa (separately obviously).
- Add the rice to a food processor and blend with the soysauce (add by teaspoons) till it no longer looks like individual grains.
- Add the quinoa and give it a few whirls. It should form a sticky ball in the processor. (The original recipe suggested taking out the dough ball now and adding the sesame seeds, flaxseeds, and optional add-ins by hand, but I just threw everything into the ol' processor.)
- The dough is QUITE sticky, so I used a teaspoon size cookie dough scoop to scoop the dough onto an oiled cookie sheet about 2 inches apart. (Do not use parchment paper or wax paper, your crackers will stick to it like white on rice!) Then I sprayed a little oil on one side of a quart sized freezer bag and pressed each cracker out individually. You want them to end up VERY thin, like paper practically, and at least as thin in the middle as at the sides. I accomplished this by pressing them out with a circular motion (it helps to have oily fingers so you don't get stuck to the bag). If your crackers start to stick to the bag, just spray a little more oil on it.
- Sprinkle lightly with sea salt.
- Bake at 365F for about 20 minutes. They should be a lovely tan color, especially if you add parmesan cheese.
Nutrition Facts : Calories 446.3, Fat 13, SaturatedFat 1.6, Sodium 764.2, Carbohydrate 69.4, Fiber 9, Sugar 0.8, Protein 14.7
GLUTEN FREE ROSEMARY CRACKERS
Photo courtesy of Almond Board of California The Almond Board asked me to create a cracker recipe for them so I have developed these wonderfully flavorful Rosemary Crackers made of almond flour. They are delicious paired with olive tapenade or any soft spreadable cheese for a cocktail party. For a simple snack eat with cheddar or jack cheese. Enjoy! http://www.elanaspantry.com/silver-dollar-pancakes/
Provided by Elanas Pantry
Categories Lunch/Snacks
Time 22m
Yield 24 crackers, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl, combine almond flour, salt and rosemary.
- In a medium bowl, whisk together olive oil and egg.
- Stir wet ingredients into almond flour mixture until thoroughly combined.
- Roll the dough into a ball and press between 2 sheets of parchment paper to ⅛ inch thickness.
- Remove top piece of parchment paper.
- Transfer the bottom piece with rolled out dough onto baking sheet.
- Cut dough into 2-inch squares with a knife or pizza cutter.
- Bake at 350° for 12-15 minutes, until lightly golden.
- Let crackers cool on baking sheet for 30 minutes, then serve.
Nutrition Facts : Calories 49.3, Fat 4.7, SaturatedFat 0.9, Cholesterol 52.9, Sodium 308.5, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 1.6
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