Gluten-Free Multi-Grain Cracker Recipe

By awright0511

This latest cracker recipe incarnation turned out a bit more flaky and crisp than my previous sturdier recipes. I think the secret is in the gluten-free flour blend (I've listed the exact flours I used). And of course, baking with a good olive oil always adds flavor.

Ingredients

• In a large bowl, whisk together the dry ingredients:
• Preheat the oven to 350 degrees F. Line two baking sheets with parchment or a reusable Exopat.
• 1/4 cup Ancient Harvest Organic Quinoa Flour
• 1/4 cup Arrowhead Mills Organic Millet Flour
• 1/2 cup Authentic Foods Sorghum Flour
• 1/2 cup Bob's Red Mill Tapioca Flour
• 1/4 cup Bob's Red Mill Nutritional Yeast Flakes
• 3/4 teaspoon baking soda
• 1 teaspoon sea salt
• 1 teaspoon dried minced onion
• 1 teaspoon garlic powder
• 1 teaspoon organic light brown sugar
• Stir in:
• 1 1/4 cups pecan or almond meal
• 1 1/2 teaspoons Ener-G Foods Egg Replacer whisked with 2 tablespoons warm water
• 1/4 cup good olive oil
• 1/4 cup rice milk
• 1/4 cup warm water

Preparation

Step 1

Using a sturdy stand mixer (or a wooden spoon and some elbow grease), stir the ingredients until a slightly sticky dough forms. You'll be pressing the dough flat into a thin layer, so if it seems dry or it falls apart easily, add a tablespoon of warm water at a time until the dough is moist and pliable but not overly wet.


Divide the dough in half.




Using lightly oiled hands flatten and spread half the dough on the prepared baking sheet. Make as thin a layer as possible. Use the edge of a rubber spatula to help smooth and straighten outside edges. The thinner the cracker is, the crisper it will be.


Prick the dough with a fork every two inches or so and score the flattened dough into cracker sized squares or rectangles (I like to use pizza cutter to do this).


Sprinkle the top with sea salt.


Bake in the center of a preheated oven for around 23 minutes or so, or till firm and slightly crisp (they will crisp up a bit as they cool, but they should be fairly crisp- keep an eye on them so they don't brown too much).

Remove from the oven and allow the crackers to cool on a rack.


Store in an air-tight container when cool, if eating the same day. To store longer, I like to freeze gluten-free goodies and thaw before serving. [And if they happen to soften from humidity, don't fret; reheat them briefly- on a wire rack topped baking sheet- before serving.]


Makes 36 crackers.