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 Living, 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 (affiliate link) 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: The Gluten Free Paprika Cracker recipe can be found HERE. My only change is that I prefer to use sweet paprika, not smoky. My favorite sweet paprika is this one. (Affiliate link).
Gluten Free Salty Dill Crackers
- 1 cup gluten-free all-purpose flour blend
- 1 Tablespoon dried dill
- 1/2 teaspoon coarse sea salt plus more for sprinkling
- 1 Tablespoon olive oil
- 1 teaspoon vegan buttery spread like Earth Balance, or regular butter
- 1/4 cup - 1/3 cup water
Preheat oven to 400 degrees. Put the dry ingredients in a bowl and give them a stir with a fork.
Add oil, melted buttery spread and 1/4 cup water and stir until a ball forms. If it seems too dry, add a tad more water a little bit at a time until a ball forms.
Make a dough disk and use a rolling pin to roll the dough between sheets of parchment paper until very thin, about 1/8 inch.
Carefully remove the top piece of parchment from dough and use a sharp knife to cut the dough into squares about one inch wide. Don't separate the squares, just leave them as is.
Sprinkle a bit of water on the top and smooth over the dough with your fingers. Sprinkle with salt.
Transfer the dough on the parchment paper to a cookie sheet and bake until crisp, about 15-20 minutes, turning the cookie sheet halfway through the baking time.
Let crackers the cool fully on the cookie sheet, then break apart.
Linking up to some of these parties.