Gluten Free Crackers Recipes

GLUTEN-FREE CRACKERS

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.

THE BEST HOMEMADE GLUTEN FREE CRACKERS RECIPE (EASY TO MAKE)

Steps:

• Preheat oven to 425 degrees F
• In a large mixing bowl combine oat flour, brown rice flour, almond flour, flax meal, salt, pepper, olive oil, and water
• Mix well and then knead dough with your hands until it holds together in a ball.
• Separate the dough into two small balls and place on a baking sheet between two pieces of parchment paper.
• Using a rolling pin, roll out the dough as thin as possible (~1/8 inch thick).
• Next, slice the dough into squares (no need to pull them apart) and sprinkle with sea salt or other spices to your liking.
• Place in the oven and bake for 8-10 minutes or until the crackers begin to slightly brown.
• Remove from oven and allow to cool completely before breaking apart and serving with your favorite hummus or cheese.

GLUTEN-FREE SMOKY CRACKERS

Steps:

• Preheat oven to 400 degrees. In a large bowl, whisk together flour blend, paprika, and salt. Add oil and 1/4 cup water and stir until a ball forms. Form dough into a disk and roll out between sheets of parchment paper to 1/8-inch thickness. Peel top parchment from dough and cut dough into 1-inch squares (do not separate squares). Lightly brush top with water and sprinkle with salt. Transfer dough on parchment to a baking sheet and bake until crisp and slightly puffed, 25 to 30 minutes, rotating sheet halfway through. Let crackers cool completely on sheet on a wire rack, then separate.

GLUTEN-FREE BUTTER CRACKERS

Steps:

• Mix tapioca flour, brown rice flour, white rice flour, sugar, xanthan gum, and 1/2 teaspoon salt in the bowl of a stand mixer set with the whisk attachment; cut in butter using the whisk setting, starting on low and working up to medium, stopping occasionally to scrape down the sides and bottoms, until mixture resembles coarse crumbs.
• Slowly pour milk into butter-flour mixture while mixer is on low. Gradually increase speed and mix until batter is well mixed. Cover bowl and let dough sit for 15 minutes.
• Preheat oven to 325 degrees F (165 degrees C). Spray 2 pieces parchment paper with cooking spray.
• Roll dough on 1 of the sprayed sheets parchment paper. Top with the other parchment sheet, spray-side down, and roll dough to 1/8-inch thickness. Remove the top sheet and pat any edges back toward the middle if they are thinner than the rest to prevent burnt edges on the crackers.
• Cut dough into cracker shapes using a pizza cutter and prick each square with a fork. Place parchment paper with crackers on a baking sheet and place on the middle rack in the oven.
• Bake in the preheated oven for 3 minutes. Sprinkle sea salt over crackers; continue baking until crackers are browned and crisp, 18 to 25 minutes. Cool on the baking sheet or transfer crackers to a wire rack.