I love crackers.
When I went gluten-free, wheat-free, it was tough to find crackers that satisfied.
Sure, some rice cracker brands are good – but I don’t want rice crackers all the time. I want some crisp crackers to go with chili and soup – or to use for appetizers like goat cheese logs.
After some false starts, I finally landed on a recipe that works. These crackers are crisp, yummy – and there are never any left the next day. We eat them hot out of the over.
I’ve tried a few different flours with these crackers. I like Abundant Life Foods rice flour-based gluten-free blend. The crackers are really good – but they get stale almost immediately. I found that if I add two tablespoons of Bob’s Red Mill Gluten-Free All Purpose Baking Flour, the crackers will stay fresh overnight.
I’ve also used the Bob’s Red Mill mix for the crackers. The texture is completely different – more like Wheat Thins. They don’t get stale overnight – but they don’t last long enough to test longevity. 🙂
You can swap out coconut oil for olive oil. The crackers turn out with a slightly different texture. They are crisp, yet moist. I’m not sure how to explain, but I liked it so much when I tried it tonight, I’ve decided I will use coconut oil from now on.
Parchment paper is key to the success of this recipe. I’ve tried to roll them out with wax paper and it didn’t work well. I’ve also tried to bake directly on the pan. Don’t even get me started. Still, I scraped what I could off of the pan. I wasn’t wasting crackers!!!
I’ve used both a rolling in and pastry roller for this recipe. I like the pastry roller best, but use whatever suits you.
Experiment! This recipe can use any sorts of spices and seasonings.
- 1/2 cup gluten-free flour mix
- 1 Tablespoon butter
- 1 Tablespoon olive or coconut oil
- 1 teaspoon agave nectar
- 1/2 teaspoon garlic powder
- salt to taste
- parchment paper
- Combine flour, garlic salt and regular salt in bowl.
- Melt the butter and coconut oil, if using that.
- Add to the flour.
- Add agave nectar.
- Stir well.
- Add water as needed to make a dry dough – but don’t use too much. Try a tablespoon of water at a time until you get the right texture. If you use too much water, add a little flour.
- Spread out one sheet of parchment paper on a table or baking pan.
- Put the dough on top. Press down with your hand until it is flat.
- Cover dough with another sheet of parchment paper.
- Use a pastry roller to press out the dough until it is the desired thickness. The thinner the dough, the better.
- When finished, pull the top parchment paper off.
- Bake in a 400 degree oven for 10 minutes or until starting to brown on top.