During this time at home, I have had a lot of time to bake and cook and to try new recipes. I tend to shy away from too much gluten as it makes me bloat so these gluten free crackers are a fabulous fix for the crunch and one that the entire family will love and will not even know they are gluten free!!
Recipe from minimalist baker
- 3/4 cup gluten free flour
- 2/3 cup almond meal or oat flour
- 1/4 tsp baking powder
- 2 Tbsp flaxseed meal
- 1 tsp fresh chopped rosemary
- 1/2 tsp sea salt
- 1/8 tsp garlic powder (optional) or any other seasoning you like
- 3.5 Tbsp neutral oil (i.e. grape seed or avocado oil)
- 3-5 Tbsp cold water
- Preheat oven to 325 degrees F (165 C) and line 1 large or 2 small baking sheets with parchment paper (adjust number of baking sheets if altering batch size).
- Add dry ingredients to a food processor or a mixing bowl and process or whisk until thoroughly combine.
- Then add oil and pulse/use a pastry cutter or fork until crumbly.
- Add cold water 1 Tbsp at a time, pulsing/stirring until it forms a semi-sticky dough that’s moldable with your hands and not crumbly. It shouldn’t need more than 5 Tbsp (amount as original recipe is written // adjust if altering batch size)
- Remove from processor or mixing bowl and form into a loose ball with your hands. Transfer to a clean surface lined with parchment paper. Lay another sheet of parchment paper on top and use a rolling pin to roll the dough out into a rectangle slightly less than 1/8th inch thick (see photo).
- Use a knife, a pizza cutter, or a small cookie cutter to cut the dough into squares (or circles). Makes about 30 squares or you can make larger crackers if you wish.
- Transfer the dough (still on the parchment) to a baking sheet and pop in the freezer for about 10 minutes to stiffen. This will help them firm up and become easier to transfer to the baking sheet.
- Once firm, use a spatula to carefully separate the crackers to ensure they aren’t touching or too crowded. This will help them bake evenly.
- Bake for 16-22 minutes or until slightly golden brown (be careful not to burn). Remove from oven and let cool.
- Enjoy or store in an airtight container for about a week or in the freezer for about a month.
