Oil Free Gluten Free Crackers Recipes

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OIL-FREE GLUTEN-FREE CRACKERS



Oil-Free Gluten-Free Crackers image

Are you looking for Oil-Free Gluten-Free Crackers? With this recipe, you will have a tasty and healthy addition to your snack tray!

Provided by Trish Hall

Categories     charcuterie     Snack

Number Of Ingredients 10

1 1/2 cups gluten-free flour (I used 3/4 cups each of buckwheat and brown rice flour)
1 1/3 cups almond flour
1/4 cup flax meal
1/2 tsp baking powder
1/3 rounded cup sunbutter or tahini
6-8 Tbsp cold water (I used 4)
2 Tbsp date paste
1 tsp salt (optional)
1-2 tsp fresh chopped rosemary (optional)
1-2 Tbsp Dukkah (optional. Link to recipe in NOTES. )

Steps:

  • Preheat oven to 325 degrees. You'll need 2 baking sheets and 3 sheets of parchment.
  • Add the dry ingredients to the food processor. Pulse until well combined.
  • Add the sunbutter and date paste. Pulse until well combined. Scrape down the sides as necessary.
  • Add any optional ingredients and pulse to incorporate.
  • Add water, 1 Tbsp at a time and pulse until you get a slightly tacky, moldable dough. I used about 4 Tbsp of water to get this consistency.
  • Form two balls with the dough. Beginning with one ball, place on a firm surface covered with a sheet of parchment.
  • Press the dough flat with your hands until you have it about 1/4" thick.
  • Cover with another sheet of parchment and roll out to about 1/8" thick in a long narrow strip to fit the baking sheet. See the blog for photos of this.
  • Using a baking scraper blade or knife or pizza cutter, cut into desired sized pieces.
  • Carefully transfer the parchment to a baking sheet.
  • Repeat the process for the other half of the dough.
  • Gently separate the crackers from each other so the edges are not touching.
  • Bake for 15 minutes, remove from oven and flip each cracker over and return to the oven for an additional 15 minutes or until they are getting crispy, golden edges.
  • Cool completely on a wire rack. They will get crispier when completely cool.
  • Store in an airtight container. For best long storage, store in the refrigerator.

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