Tag Archives: easy gluten free crackers

Rice Chickpea Crackers

Rice-Chickpea Crackers

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

2/3 cup brown rice flour
1/3 cup garbanzo bean (chickpea) flour
1 Tbsp flax meal (ground flax seed)
1/2 tsp salt (optional, see note below)*
1 Tbsp extra virgin olive oil**
1/3 cup water or milk of choice, or more as needed

Combine the flours, flax meal, 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.

Almond Rice Crackers

Almond Rice Crackers

If you’re looking for an easy, fast, gluten-free and vegan cracker to make, you’ve found it! These crackers are a favorite in our house and they are simple and quick to make. A win-win for us! Below is a video showing how to make them. The written recipe is below.

Enjoy!
Judi

Almond-Rice Crackers

Makes enough for 1 sheet pan (30 to 45 crackers)
½ cup almond flour
½ cup brown rice flour
1 Tbsp flax meal
¼ tsp salt
1 Tbsp extra virgin olive oil
¼ cup milk of choice, or more if needed*

Makes enough for 2 sheet pans (double the recipe)
1 cup almond flour
1 cup brown rice flour
2 Tbsp flax meal
½ tsp salt
2 Tbsp extra virgin olive oil
½ cup milk or choice, or more if needed*

Combine all ingredients in a bowl. Stir until well combined. Cover bowl and allow mixture to rest for 30 minutes to 1 hour (can be placed in the refrigerator during this time) to allow flour to soak up moisture. Check the dough after it has rested for about 15 minutes. If mixture does not hold together well, add more liquid, 1 tablespoon at a time, mixing well after each addition. It has enough liquid when it is slightly moist and holds together well without being crumbly.

Preheat oven to 350°F. Transfer the cracker dough onto a silicone baking mat or a sheet of parchment paper large enough to cover a baking sheet. Cover the dough with a sheet of waxed paper about the size of the baking mat or parchment paper. Roll the dough into a rectangle shape no more than 1/8-inch thick. Remove the top waxed paper and discard it. With a pizza cutter or a butter knife, score the dough into roughly 1-1/2-inch squares for crackers.

Place the sheet on the rack in the middle of the oven and bake for 20 to 25 minutes, until crisp and golden. Crackers along the outer edges will brown first, so remove them as they bake and return the rest to the oven. When all are baked remove the pan from the oven and cool remaining crackers on a wire rack. Serve or store in an airtight container at room temperature.

* If preferred, water may be used in place of milk, but the crackers will not have as much flavor as when made with milk.

If you want to add extra flavors to your crackers, go ahead!
Here are some possibilities:

Black pepper, rosemary, finely chopped cranberries and pepitas (or other dried fruit, nuts or seeds), garlic and Italian herbs, rosemary, thyme, chives, and parsley, Italian seasoning and Parmesan cheese

About Judi
Julia W. Klee (Judi) began her journey enjoying “all things food” in elementary school when she started preparing meals for her family. That love of food blossomed into a quest to learn more and more about health and wellness as related to nutrition. She went on to earn a BS Degree in Food and Nutrition, then an MS Degree in Nutrition. She has taught nutrition and related courses at the college level to pre-nursing and exercise science students. Her hunger to learn didn’t stop upon graduation from college. She continues to research on a regular basis about nutrition as it relates to health. Her hope is to help as many people as possible to enjoy foods that promote health and wellness.