DIY,  Recipes,  Thrift

Gone Crackers: Gluten Free

At our house we eat a ton of crackers. Crackers are expensive and especially the gluten free crackers. We are paying between $2-3 for a small box of rice crackers, a little more for almond or hummus crackers. It doesn’t sound like that much, but I have a cracker gremlin who can go through a box a day. I have tried a couple times to make crackers with variable success, but nothing I really liked. So here goes another try.

I found this recipe at Serious Eats and adapted it for my own purposes. I made two separate batches so I could try out different flours and add ins.

Light and Fluffy

1/2 cup sorghum flour
1/2 cup brown rice flour
1/2 cup white rice flour

3/4 tsp salt
1/2 tsp baking powder

cracked black pepper, as much as you like

4 Tbs butter
6 Tbs cold water
Kosher salt for sprinkling

Dark and Flaky

1/2 cup almond flour
1/2 cup buckwheat flour
1/2 cup brown rice flour

3/4 tsp salt
1/2 tsp baking powder

flax seed
1 Tbs olive salad oil
2 Tbs Rosemary

4 Tbs butter
6 Tbs cold water
Kosher salt for sprinkling

Bake at 400 degrees for 10-20 minutes.

Additional cracker making aids: cookie sheet, parchment paper, pastry blender (or food processor), rolling pin, pastry cutter (or pizza cutter) for scoring crackers

I mixed my dry ingredients in the food processor. Then I added the butter and pulsed until it was in small pieces. Then I turned the processor on and added the water 1 Tbs at a time until it started to form a ball. I dumped it out onto my parchment paper and finished forming a ball. Then I rolled it out, using a little flour to keep it from sticking to the pin. I scored the crackers using a pizza cutter (don’t press hard enough to rip the parchment) and lifted them on the parchment paper to place them on the cookie sheet. I baked my crackers for 15-20 minutes. They were a little thicker than I would have liked, but they taste good! I think I will invest in a french rolling pin. I hear the french rolling pin allows one to roll dough thinner and more evenly.

The light crackers turned out tasting a lot like buttery pasta with a little cracked pepper on top. They are a little to thick to have the cracker crunch, but they taste great.
The Dark crackers are flaky like a pie crust or a ritz and taste like rosemary and almonds. While still not quite the crunchy cracker I was goin for, these are really delicious, definitely my favorite of the two. 

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