GLUTEN-FREE SMOKY CRACKERS
This is a nice treat for gluten-free friends and family who miss eating crackers.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 50
Number Of Ingredients 4
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.
Nutrition Facts : Calories 127 g, Fat 4 g, Fiber 1 g, Protein 2 g, SaturatedFat 1 g
THE BEST HOMEMADE GLUTEN FREE CRACKERS RECIPE (EASY TO MAKE)
The best homemade gluten free crackers made with a variety of whole grains that will keep you coming back for more.
Provided by The Well Essentials
Categories snack
Time 20m
Yield 40
Number Of Ingredients 8
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.
Nutrition Facts :
HOMEMADE GLUTEN-FREE CHEDDAR CRACKERS
Gluten-free Cheddar crackers for those who love the taste of Cheez-it's® but can't eat them!
Provided by Virginia Vohasek
Time 1h40m
Yield 48
Number Of Ingredients 7
Steps:
- Finely grate Cheddar cheese into the bowl of a food processor. Add flour, butter, salt, seasoned salt, and cayenne; pulse until mixture resembles sand. Add water and pulse until dough comes together.
- Form dough into a ball, wrap in plastic, and refrigerate for 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat.
- Remove dough from the refrigerator and roll out to a 1/4 inch thickness. Cut into squares with a pizza cutter. Poke a small hole in the center of each square with a wooden skewer. Transfer crackers to the prepared baking sheet.
- Bake in the preheated oven until golden brown, 15 to 17 minutes.
- Remove from the oven and allow to cool before eating and packing up.
Nutrition Facts : Calories 37 calories, Carbohydrate 2.2 g, Cholesterol 7.5 mg, Fat 2.6 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 1.6 g, Sodium 65.7 mg, Sugar 0.1 g
VEGAN GLUTEN-FREE GRAHAM CRACKERS
One thing I missed the most when I had to go gluten-free was graham crackers. Not only that, but I had to eliminate dairy as well. Store-bought graham crackers just didn't taste like the original. I wanted a crunchy, flavorful cracker that would be perfect for s'mores. Finally, after many tries, I got it! -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Snacks
Time 30m
Yield 40 crackers.
Number Of Ingredients 9
Steps:
- In a large bowl, beat butter-style sticks, brown sugar, agave and molasses until creamy and smooth, 3-4 minutes. In another bowl, whisk remaining ingredients; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover and refrigerate until firm enough to roll, about 30 minutes., Preheat oven to 350°. Roll each portion between 2 sheets of parchment into an 10x8-in. rectangle. Using a knife or fluted pastry wheel, cut each rectangle into twenty 2-in. squares. Place 1 in. apart on parchment-lined baking sheets. If desired, prick holes with a fork. Refrigerate until firm, about 20 minutes., Bake until edges are light brown, 10-12 minutes. If desired, re-prick holes with a fork. Cool completely on pans on wire racks. Store in an airtight container.
Nutrition Facts : Calories 89 calories, Fat 5g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 110mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
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