Homemade Gluten Free Crackers

A few weeks ago, my mom asked me to bake gluten free crackers for her. She doesn’t have a full size oven, but she wanted a big batch. This is her recipe (or a recipe she found somewhere)…. Preheat your oven to 350.

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1 1/4 C brown rice flour, 1 1/4 C almond flour (I used almond meal), and 1/2 C teff flour…

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plus 6 Tbsp ground flax, 3 Tbsp nutritional yeast, 1 tsp garlic (or to taste), 1 1/2 tsp salt, 1 1/2 tsp thyme, scant 1 tsp baking soda, 6 Tbsp sesame seeds. Mix it all up.

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Then add 3/4 C water, and 1 1/2 tsp olive oil.

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Mix well with a spoon…

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then knead the dough with your hands until it comes together…

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and form a ball.

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On parchment paper, roll the dough out to about 1/8″ thick. I made three balls with mine since these measurements are triple the original recipe.

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Using a pizza cutter or knife,

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cut the dough into squares, rectangles, triangles, or whatever shape your little heart desires. Place the parchment paper with the pieces on it onto a baking sheet, and bake for 18-20 minutes, or until the crackers are slightly golden in color.

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Cool on baking sheet for 10 minutes. If you don’t eat them all at once, store them in an air-tight container once they’re fully cooled (ours didn’t last that long!).

Recipe Recap
1 1/4 C brown rice flour
1 1/4 C almond flour/meal
1/2 C teff flour
6 Tbsp ground flax
3 Tbsp nutritional yeast
1 tsp garlic (or to taste)
1 1/2 tsp salt
1 1/2 tsp thyme
1 tsp baking soda
6 Tbsp sesame seeds
3/4 C water
1 1/2 tsp olive oil.

Preheat oven to 350.
Combine dry ingredients in a large bowl. Add water and olive oil, mix well with a spoon, then knead with your hands until the ingredients come together. Divide the dough into manageable balls and roll it out to 1/8″ thick on parchment. Cut dough into cracker shape of choice.
With the dough still on the parchment paper, carefully lift the paper and place in on a baking sheet. Bake at 350 for 18 to 20 minutes, or until crackers are slightly golden. Let crackers cool before eating or storing.

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