Tag Archives: gluten-free

Chickpea Tomato Herb Crackers

Chickpea Tomato Herb Crackers

If you’re looking for a flavorful tomato herb cracker using gluten-free flours, this is a great one to try. They are delicious, gluten-free and easy to make. Give them a try sometime!

Below is a video demonstration of how to make the crackers. The written recipe is below the video. Happy baking!


Chickpea Tomato Herb Crackers
Makes about 4 Dozen (1-1/2 to 2” Crackers)

½ cup brown rice flour
½ cup garbanzo (chickpea) flour
1 tsp baking powder
1 Tbsp flaxmeal
½ tsp salt
¼ tsp garlic powder
½ tsp onion powder
½ tsp dried basil*
½ tsp dried rosemary*
¼ tsp dried oregano*
1 tsp dried parsley
3 Tbsp tomato paste
1 Tbsp extra virgin olive oil
1/3 cup water

In a small bowl, combine all ingredients and stir well to make a smooth paste-like consistency. If the dough is too wet, add more flour. If it is too dry, add a little more water in small amounts until the dough can easily be rolled, but is not too wet.

Preheat oven to 350°F. Place the dough on a silicone mat or a sheet of parchment paper cut to fit a large baking tray. With a spatula or your hands (moistened with water to keep the dough from sticking), gently form the dough into a rectangle. Cover the dough with waxed paper and roll it into a large rectangle, about 1/8 to 1/4 inch thick. Remove the waxed paper. With a pizza cutter or a butter knife, gently score the dough into 1-1/2 to 2-inch squares to form your crackers. (Don’t stress over perfection!)

Place the pan on the rack in the middle of the oven and bake for 25 to 35 minutes, until the crackers are crisp and lightly browned. The baking time will vary depending upon how thick the dough has been rolled and whether they are baked on parchment paper or silicone, so they must be watched closely.

Important! Monitor the crackers as they bake, starting at about 10 minutes into the baking time. Remove any browned crackers along the edges as they bake to prevent them from burning. When all are baked (lightly browned, dry to the touch, and move freely on the baking sheet), remove the pan from the oven and allow the crackers to cool. Store in a covered container at room temperature.

* If preferred, you can use 1-1/4 tsp (or more) of Italian seasoning in place of the basil, rosemary and oregano.

Gluten-free baking is on the way!

When I had my bakery a lot of folks asked me if I had any gluten-free products available. Since I had only one kitchen at the time and made a LOT of baked goods every day from standard wheat ingredients, I didn’t offer gluten-free items. I would have needed a second kitchen that I kept free of all gluten-containing ingredients and a LOT more time and/or help to develop recipes to make such products.

Now that I’m free from the bakery responsibilities, I can devote time here and there to experimenting with food again, which I sincerely love to do. So…gluten-free is now on my “hit list.” I’ve started experimenting already with a muffin that is a “spin-off” from one that I often sold in the bakery. It’s not ready to be unveiled yet. Gluten-free baking is a whole different carnival than standard baking and I have a lot to learn! I’ve made a good bit of progress already, though, and hopefully it won’t be long before I can offer a delicious recipe for one of my muffins in a gluten-free version. I’m looking forward to getting this off the ground! Judi