Cracker Recipe Gluten Free

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



The Best Homemade Gluten Free Crackers Recipe (Easy To Make) image

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

1 cup gluten free oat flour
1/2 cup almond flour
1/2 cup brown rice flour
1/4 cup flax meal
1/2 tsp salt
1/2 tsp pepper
3 tbs olive oil
1/2 cup water

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 :

GLUTEN FREE SODA CRACKERS



Gluten Free Soda Crackers image

The store bought GF crackers just aren't that good and they're very expensive. I found this recipe somewhere on the internet. This recipe works best with a white rice flour blend.

Provided by LARavenscroft

Categories     Breads

Time 40m

Yield 4 dozen

Number Of Ingredients 6

2 cups gluten-free flour
1 teaspoon salt
1/4 cup butter
1/2 teaspoon baking soda
1/2 cup sour milk
1 large egg

Steps:

  • Sift the flour, salt and baking soda into a bowl.
  • Cut in the butter until very fine.
  • Add the milk and egg and mix to make a stiff dough.
  • Knead thoroughly and then roll the dough very thin - about 1/16".
  • Cut into square or rounds and place on lightly buttered cookie sheets.
  • Prick the crackers with a fork and sprinkle with coarse salt.
  • Bake in a 400 degree oven for 10 minutes or until very lightly browned.
  • Allow to cool completely and store in an air tight container.
  • NOTE: These taste best after they have cooled completely.

Nutrition Facts : Calories 138.4, Fat 13.7, SaturatedFat 8.2, Cholesterol 86.4, Sodium 850.1, Carbohydrate 1.5, Sugar 1.7, Protein 2.7

HOMEMADE GLUTEN-FREE CHEDDAR CRACKERS



Homemade Gluten-Free Cheddar Crackers image

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

8 ounces sharp Cheddar cheese
1 cup gluten-free all-purpose baking flour (such as Bob's Red Mill®)
4 tablespoons salted butter, cut into small pieces
½ teaspoon kosher salt
½ teaspoon seasoned salt
1 pinch cayenne pepper
3 tablespoons ice cold water

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

GLUTEN-FREE BUTTER CRACKERS



Gluten-Free Butter Crackers image

My husband just hasn't found a good cracker since going gluten-free, and he loved his butter crackers! I adapted this recipe from several different ones I was able to find on the web. Now I have to control what my non-GF kids eat so that dad will have some for the next day! These are not light and flaky, but the taste is definitely there! Welcome back peanut butter and crackers, cheese and crackers, plain crackers for nomming on! Also, I would expect you could add seasonings like garlic or sprinkle with Parmesan instead of salt, and kick it up a notch.

Provided by TRAPPERS

Categories     Appetizers and Snacks     Snacks     Cracker Recipes

Time 1h6m

Yield 10

Number Of Ingredients 10

½ cup tapioca flour
½ cup brown rice flour
¼ cup white rice flour
1 teaspoon white sugar
¼ teaspoon xanthan gum
¼ teaspoon salt
¼ cup softened butter
5 tablespoons whole milk
sea salt to taste
cooking spray

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.

Nutrition Facts : Calories 105.9 calories, Carbohydrate 14.8 g, Cholesterol 12.2 mg, Fat 4.9 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 3 g, Sodium 126 mg, Sugar 0.5 g

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