gluten free crackers

This recipe comes from the Minimalist Baker. These crackers have an almost ‘wholewheat’ texture to them. You would never guess they are gluten free! Plus they are super easy to make. These are a great option for anyone who is gluten free or following an anti-inflammatory diet. Enjoy!

Ingredients

·       3/4 cup gluten free flour

·       2/3 cup almond meal (or sub gluten-free oat flour*)

·       1/4 tsp baking powder

·       2 Tbsp flaxseed meal

·       1 tsp fresh chopped rosemary

·       1/2 tsp sea salt

·       1/8 tsp garlic powder (optional)

·       3.5 Tbsp neutral oil (i.e. grape seed or avocado oil – I used olive oil and they worked great)

·       3-5 Tbsp cold water

Creating the Magic!

1.              Preheat oven to 325 degrees F (165 C) and line 1 large or 2 small baking sheets with parchment paper (adjust number of baking sheets if altering batch size).

2.              Add dry ingredients to a mixing bowl and process or whisk until thoroughly combine.

3.              Then add oil and use a pastry cutter or fork until crumbly.

4.              Add cold water 1 Tbsp at a time, pulsing/stirring until it forms a semi-sticky dough that’s moldable with your hands and not crumbly. It shouldn’t need more than 5 Tbsp.

5.              Remove from the mixing bowl and form into a loose ball with your hands. Transfer to a clean surface lined with parchment paper. Lay another sheet of parchment paper on top and use a rolling pin to roll the dough out into a rectangle slightly less than 1/8th inch thick. If the dough is too crumbly, place it back in the bowl and add a little more olive oil to bind everything together.

6.              Use a knife, a pizza cutter, or a small cookie cutter to cut the dough into squares (or circles). Makes about 60 squares.

7.              Transfer the dough (still on the parchment) to a baking sheet and pop in the freezer for about 10 minutes to stiffen. This will help them firm up and become easier to transfer to the baking sheet.

8.              Once firm, use a spatula to carefully separate the crackers to ensure they aren’t touching or too crowded. This will help them bake evenly.

9.              Bake for 16-22 minutes or until slightly golden brown (be careful not to burn). Remove from oven and let cool.

10.           Enjoy immediately. Store leftovers covered at room temp for up to 1 week or in the freezer for 1 month.