Delicious Homemade Gluten Free Crackers.

One thing that really bothered me when we first started eating gluten free was the lack of good crackers.  Or rather, the lack of good inexpensive crackers.  If you don't mind spending five dollars a box on gluten free crackers, then you are all set!  Or, if like me, you aren't made of money, you could make your own!

So we've given cracker making a try over here...something that for some reason I thought would be hard, but is really easy!  I started with this recipe from Martha Stewart, and then adapted it slightly for the paprika ones, and I also made up a dill recipe.  These work well with both gluten free flour and regular flour. I've tried them both ways.  One note...you want to roll your dough reallllllly thin...that way the crackers turn out nice and crunchy.

Here are the recipes:

Gluten Free Paprika Crackers

adapted from Martha Stewart Everyday Food Magazine

Ingredients

• 1 cup gluten-free  flour blend or whole wheat flour works well, too!  I also want to try these with garbanzo bean flour.
• 1 teaspoon  paprika
• 1/2 teaspoon coarse salt, plus more for sprinkling
• 1 tablespoon extra-virgin olive oil

1 teaspoon vegan buttery spread, like Earth Balance, or regular butter

Directions

Preheat oven to 400 degrees. In a large bowl, whisk together flour blend, paprika, and salt. Add oil, melted butter 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, about 15-20 minutes, rotating sheet halfway through. 

Let crackers cool completely on sheet on a wire rack, then separate.

Gluten Free Salty Dill Crackers

Ingredients

• 1 cup gluten-free all-purpose flour blend
• 1 tablespoon dried dill
• 1/2 teaspoon coarse salt, plus more for sprinkling
• 1 tablespoon extra-virgin olive oil

1 teaspoon vegan buttery spread, like Earth Balance, or regular butter

Directions

Preheat oven to 400 degrees. In a large bowl, whisk together flour blend, dill, and salt. Add oil, melted butter 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, about 15-20 minutes, rotating sheet halfway through. 

Let crackers cool completely on sheet on a wire rack, then separate.

Enjoy!  I store them in a jar for the one day that they last around here.  I would think they would stay good for a few days if you have more self-control than I do. :)  I would also like to make graham crackers, anyone have a recipe for those?

P.S....I know the fonts are all wonky in this post...I have no idea why, and Blogger seems to be rejecting my attempts to fix it for some reason.  Sorry!

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