Homemade Gluten-free Crackers
Homemade Gluten-free Crackers
Homemade Gluten-Free Crackers
Everyone who loves to snack, should have a homemade gluten-free cracker recipe! These particular crackers are not typical, in that they are not full of artificial ingredients like at the store.They are light and fluffy like a processed cracker, without all of the added bad stuff. This recipe has been adapted from a recipe that I found on glutenfreeonashoestring.com. There are just a few things I like to do differently, to simplify it a bit. I still capitalize on the fluffy, buttery goodness. It is just a little more rustic looking than the recipe listed in the link. She went all out, making them look like Ritz crackers. They do taste a little like Ritz, but to me, they are just a great cracker.
Part of what inspired this recipe is watching another chef make crackers. In our culture, we have so many cracker brands and varieties, right at the store! As usual, I love to try to better connect with the food I make so I can appreciate how much work it really takes to make great food… even snack food like homemade gluten-free crackers!
The Pampered Chef pizza stone or the Medium Stoneware bar pan works great with this homemade gluten-free crackers recipe because I can roll out the dough right onto the hot pan (being careful not to touch the pre-warmed pan, of course). The alternative is to roll it out on a cutting board. If you choose to do the cutting board route, make sure to have plenty of flour on the cutting board to be able to lift it on to the pan. This takes a little bit longer but tastes just as good. The baking stone just lets you skip that step. Still one more way, would be to roll out the dough onto parchment baking sheets. This way you can bake the crackers right on the parchment paper.
After you pull your crackers out of the oven, let them cool throughly. I have to admit, my crackers do not look as beautiful as they do in this image. It’s possible, but I haven’t made them as nice… yet. I’ll update this post when I do! In fact, I don’t have many pictures on this process all together, but they are coming soon!
It is always a good idea to store them in a glass container or jar. For storage or a multitude of other uses, I highly recommend Weck Jars.
Regarding the Stoneware on Pampered Chef, I cannot stress enough how great it is! I only have a pizza stone at the moment, but the cracker recipe would work really well on the small or large Stone Bar Pan. Enjoy, and leave comments below!
Equipment list:
Some links are affiliate links, which means I make a small commission at no extra cost to you. See more info here.
Everyone who loves to snack should have a homemade gluten-free cracker recipe that has clean ingredients.
Ingredients
1/2 c of quinoa flour
1/2c of brown rice (or almond flour works too)
1 1/2 tsp Baking powder
1/4 tsp Kosher salt
1/2 tsp tumeric
1/2 tsp Xanthan gum
1 tbsp Olive oil
a little less than 1 Tbsp of maple syrup
6 tbsp Butter, unsalted
1/4 cup of super-cold water
any herbs of choice
Instructions
1. In a large bowl, place the flour, xanthan gum, baking powder, tumeric and salt, and whisk to combine well.
2. Using a standard size grater, grate the cold butter into the large bowl of dry ingredients, stopping occasionally to flour the butter to keep it separated. Toss to coat the butter in the dry ingredients.
3. Add the oil and maple syrup, and stir to combine. Add about 1/4 cup of the ice water, and stir to combine. Add more water by the half-teaspoonful as necessary to bring the dough together.
4. Press the dough into a disk, wrap it tightly in plastic wrap and place in the refrigerator to chill for about 15 minutes or until firm.
5. While your dough is firming up (or even a little before), preheat your oven to 350°F. This is when I put my pizza stone, or cast iron into the oven to preheat with the oven.
6. When your pan is heated (15 minutes or more), take out of the oven and give it a light coat of butter or oil. Take your dough out of the fridge and place in onto the pizza stone or onto a floured cutting board if using another pan.
7. Roll the dough until it is about 1/8-1/4" thin. At this point, you can add a few seeds or sprinkle some salt if you'd like. I like to add parsley or thyme. NOTE: I sometimes like to use parchment paper to help the dough peel off better. You can even split the dough and do half at a time. If you use parchment, it helps to use oil instead of flour to keep the dough from sticking.
8. Score the crackers with a pizza cutter or butter knife before putting in oven.
9. Bake for about 15-17 minutes to desired crispiness. I like to brush melted butter on the freshly baked crackers. After they cool, I would recommend putting them in a glass container.
Prep time: 20
Cook time: 17
Total time: 40
Servings: 6
Serving size: 2 crackers
Meal type: Sidedish, Appetizer
Special Equipment needed: stoneware such as a pizza stone