Delicious homemade gluten free crackers are simple to make. This recipe is easy and frugal, and yields wonderfully crunchy crackers!
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.
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.
Gluten Free Salty Dill Crackers
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 ¼ 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 ⅛ 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.