Yesterday I shared my recipe for easy and creamy tomato carrot soup. Today, I want to share a super easy gluten free cracker recipe. I posted two gluten free cracker recipes previously, and this one is similar, but has more of a salty, buttered flavor…kind of saltine-like.
- 1 cup gluten free flour blend
- ½ teaspoon sea salt
- 1 Tablespoon melted vegan buttery spread, like Earth Balance
- 1 teaspoon olive oil
- ½ teaspoon of honey (or agave nectar if you are vegan!)
- ¼ - ½ cup water*
- Sea salt or seasoned salt for the top
- Preheat oven to 400 degrees. In a medium bowl, mix together the olive oil, melted buttery spread, and honey (or agave nectar). Add the gluten free flour blend and sea salt , and ¼ cup of water.
- Stir until the dough is thick and comes together into a ball.
- If the dough is dry and crumbly, you will need to add more water, but just add a little bit at a time, don’t overdo it. *(Some gluten free flour blends will require more water to form a dough).
- Place the ball of dough between two pieces of parchment and using a rolling pin, roll until very thin, about ⅛ inch thick. Try to keep the dough the same thickness, even at the edges, to avoid burning.
- Remove the top piece of parchment paper from the dough. Keep the dough on the bottom piece of parchment paper and move onto a cookie sheet. Using a very sharp knife, cut the dough into 1.5 inch squares, but do not separate.
- Sprinkle a little water on the dough, and smooth over the squares with your fingers. Sprinkle sea salt or seasoned salt on top of the squares.
- Bake at 400 degrees until crisp, about 15-20 minutes. Rotate the cookie sheet after about ten minutes. Keep your eye on the crackers - it could take a little more or less time, it really depends on the gluten free flour blend that you use and how thin you roll the dough.
- Let crackers the cool fully on the cookie sheet, then break apart. If you have any left over, store in an airtight container. We hardly ever have any left though, they are so tasty!
I have made these crackers successfully using the following flour blends: Trader Joe’s Gluten Free Flour Blend, Pamela’s Products Gluten Free Artisan Flour Blend, Mrs. Glee’s Gluten Free Performance Blend, and Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. (Affiliate links).
You should just plan to make a couple batches of these…they go sooooo quickly!
This post is part of my series, “31 Days of Gluten, Dairy, and Egg Free Comfort Food.”
Linking up to some of these parties.
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