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
SAVORY GLUTEN FREE CRACKERS
A wonderful savory cracker without corn, wheat, yeast, milk or egg from the good folks at Bob's Red Mill. Lightly sprinkle some sea salt over the top to make a saltine-type cracker. Specialty ingredients can be found at www.bobsredmill.com.
Provided by Molly53
Categories Breads
Time 40m
Yield 36-48 crackers
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F
- Lightly crush caraway seeds using a mortal and pestle: set aside.
- Place all dry ingredients except the sesame seeds in large bowl and stir to combine.
- Mix oil and 3 tablespoons water together and add all at once to flour mixture.
- Stir only until a ball forms (If ball appears dry and crumbly add a little more water, one teaspoon at a time, until ball hangs together as the moisture content of flour varies).
- Roll half of the dough at a time, rolling quite thinly between layers of wax paper, if needed.
- Cut into 1-1/2" squares or triangles and prick with fork.
- Sprinkle sesame seeds onto un-greased cookie sheet and transfer cracker cut-outs to cookie sheet and bake 15 minutes.
- Place crackers on wire rack, place it back on the cookie sheet, and return it back to the oven to crisp another 5-7 minutes.
- Cool completely before storing in an airtight container.
- Repeat with other half of dough.
Nutrition Facts : Calories 29.8, Fat 1.7, SaturatedFat 0.2, Sodium 34.2, Carbohydrate 3.2, Fiber 0.4, Protein 0.5
SAVORY CRACKERS (GLUTEN/CASEIN FREE)
Homemade crackers. My family says that they taste just like "Breton" crackers. Below, I actually used more starch and less flour combination (still totaling 3/4 cup). I also didn't really measure the Italian seasoning or garlic powder.
Provided by Laurie150
Categories Breads
Time 50m
Yield 25 crackers
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F and grease cookie sheet, use parchment, or use a silicone baking mat (that is what I used).
- Mix together flours, gum, soda, salt, seasonings.
- Mix together oil, honey, and stir into flour mix. Add sesame seeds, then milk and vinegar. Start with the 2 tablespoons of milk, and see if you need that splash more.
- Roll out thinly, then use a cookie cutter to make into crackers (I used a small circle, about the size of Ritz).
- Bake for about 12 minutes (they start to brown nicely, then flip and bake for about 4-8 more. Depends how thick you made 'em!
- *Note: there are some I've stored in the freezer, and we haven't re-tried them yet, but I'll update when we do!
Nutrition Facts : Calories 36.6, Fat 1.7, SaturatedFat 0.2, Sodium 61.1, Carbohydrate 4.8, Fiber 0.4, Sugar 0.8, Protein 0.6
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