Here’s an easy gluten-free cracker to make! Below is a video demo of how to make the crackers. The written recipe follows the video.
Enjoy!
Judi
Rice-Chickpea Crackers
Makes about 4 Dozen 1-1/2” Crackers
3/4 cup brown rice flour
1/4 cup garbanzo bean (chickpea) flour
1 tsp baking powder
1 Tbsp flax meal (ground flax seed)
1/2 tsp salt (optional, see note below)*
1 Tbsp extra virgin olive oil**
1/4 cup water or milk of choice, or more as needed
Combine the flours, flax meal, baking powder, and salt (if adding it to the mixture) in a small bowl. Add the oil and milk; stir well to combine.
Transfer the dough to a silicone baking mat or sheet of parchment paper the size of a large baking sheet. With your hands, form the dough into a rectangle. Cover the dough with a sheet of waxed paper about the size of the baking mat or parchment paper. With a rolling pin, roll the dough into a large rectangle until it is 1/8” to 1/4” thick. Remove the waxed paper. Score the dough into individual crackers about 1-1/2” square (this will not be perfect and don’t stress over measurements), with a pizza cutter or a dull butter knife. Don’t press hard, as you don’t want to cut the baking mat or parchment paper!
Place the sheet on the rack in the middle of a preheated 350°F oven, and allow them to bake for 18 to 25 minutes, until lightly browned. The baking time will vary depending upon the thickness of the dough and whether they were baked on parchment paper or silicone.
Important! Set your timer for 10 minutes at the start, rather than the full baking time. Crackers along the edges will bake faster than the crackers in the center. As they brown, they will need to be removed and allowed to cool on a plate or cooling rack. Return the remaining crackers to the oven, setting the timer for short intervals at a time, removing browned crackers along the way, until all the crackers have lightly browned. When all are lightly browned and dry, remove the pan and allow the crackers to cool, either directly on the pan or on a cooling rack. Enjoy!
Store cooled crackers in an airtight container at room temperature.
* Note: Feel free to add any herbs you want to flavor these your way. Dried herbs can be added when combining the dry ingredients. The added salt will enhance the flavor of the cracker, but it can be omitted, if desired; OR leave the salt out of the batter and sprinkle a small amount of salt on top of the formed crackers before they are baked. Be careful not to add too much, as a little goes a long way!
**The olive oil can be omitted, if desired, but the crackers will have a very dry mouth feel.
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