Let’s Go Crackers

Let’s face it, store bought cracker can range from delicious to well not so good. Okay, I am a: “From Scratch Snob”. Gluten Free Crackers and breads are another story, and you really have a low selection of suitable crackers and breads.  So, I ventured out into the cracker making recipes and later bread.  First, I tried one that was made from coconut flour, ugh. I wanted to create a cracker that was totally made from nuts.  Well they have crackers made with nuts in the stores but most of the time the nut content is low.  The recipe of just nuts was my favorite but in the mean time I discovered I needed to cut out eggs, at least for a while, so I again went in search of what could be used to bind the ground nuts together.  Well it turns out that if you use flax, tapioca flour, or potato starch they are pretty good binders. I have found out that Rosemary makes great crackers, my favorite anyway. Here is the Gluten Free cracker recipe.

Rosemary Crackers or Chips

(Gluten Free, Dairy Free and Egg Free)

2 cup almond meal (I make my own by grinding up almonds)

1 cup gluten free flour blend (This can be purchased, or you can make one yourself)

2 Tbsp dried rosemary

½ tsp baking powder

4 Tbsp coarsely ground flaxseed

1 tsp course kosher salt, (plus I use more to sprinkle on top before putting the crackers in the oven)

7 Tbsp Olive Oil

8-9 Tbsp of water

Preheat oven: 350°.  You will need two large baking sheets.  Hand mix together almond meal, gluten free flour blend, rosemary, baking powder, flaxseed, and salt.  Then add olive oil and half of the water to dry ingredients, then add more water a tablespoon at a time.  The mixture should be a little sticky but not so sticky you can’t handle it.  This is the science part of this recipe, depending on your almond meal coarseness and your flour mixture you may need less or more water. Some gluten free flour combinations really stiffen up with time, I usually end up adding all the water.

Next, lay parchment paper on the counter where you are going to roll out your dough on.  Split the dough into two and place one half on the parchment paper and form a flat disc with your hands. Next, I place plastic wrap on top of the disc (You could use parchment paper for the top too, but I like to see what I’m doing) on top of the dough and start to roll it out with the rolling pin.

Once the dough it about 1/8-inch thick, remove the plastic wrap and save for your next tray. Now, transfer the parchment paper with the dough on it onto your cookie sheet.   Next, if you want extra salt, as I do, now would be the time to sprinkle more coarse salt onto the flat dough, then pat it down lightly.  Cut the dough into cracker size pieces.  Since I’m not a perfectionist, I go for the random look in the size of my cracker, less stressful.  The best tool I have found for cutting the dough is a pizza cutter, but a knife will work as well.  Now repeat for your second sheet of crackers.

          

Once the dough has been cut the crackers need to be spread apart for more even baking. I use a small metal spatula to carefully lift the crackers and move them slightly apart.  Once this has been completed you are ready to put the crackers into your oven.   Science time again, depending on how thick your crackers ends up, your baking time will vary.  Mine take anywhere between 18 – 23 minutes. Somedays, I want thinner crackers more like chips and other times I want them a bit thicker, so I can put something on them. Once the crackers are slight brown remove from oven and cool right on the tray.

Notes: When I double the batch, I will reuse the parchment paper. This recipe can also be cut in half. I will share my Rosemary Grain Free Cracker and my Gluten Free Sourdough Bread at the later time.  To find how to make your own Gluten Free flour it is very easy, just to google it. I like flour recipes with: brown rice, white rice, potato starch, tapioca flour, and xantham gum.

       

Marthagoodcookie.com

 

 

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