Grain and Gluten Free Crackers

Finding decent grain and gluten free crackers can be difficult. But here are three recipes that passed with flying colors with the grain-free-gluten-free.com taste testing team – my group of brave work colleagues who, if something really tastes bad, have no problem telling me so.

Sunflower and Pumpkin Seed crackers

Ingredients

1 cup ground pumpkin seeds

1 cup ground sunflower seeds

1 tsp salt

2 egg whites

1-2 tsp olive oil

Optional - crushed garlic, chopped parsley, dried Italian herbs, or any other ingredient for flavor

Method:

Preheat oven to 350°F/175°C degrees.

Grind the seeds before measuring out 1 cup each.

Combine all ingredients in a bowl until a stuff dough forms.

Vary the amount of olive oil based on how dry the dough seems. If it is wet enough with one teaspoon, then omit the second one. If you are adding herbs, garlic, or anything else for flavor, do it now.

Spread the dough out with your fingers, or place between two sheets of baking paper and roll out with a rolling pin to about ¼ of an inch.

Bake 25-30 minutes, depending on how crispy you like your crackers.

Cut them into squares with a pizza cutter. If you left them in a long time to get crispy, you should cut them quickly while they are still a little soft.

Almond Crackers

Can grain and gluten free crackers get any simpler than these three ingredients?

Ingredients

1 cup almond flour

1 egg white

1 pinch salt

Method

Mix together the almond flour, egg white, and salt until it forms a paste.

Line a cookie sheet with baking paper. Place the dough between two sheets of baking paper. Roll out the dough as thin as you can get it. Place on a cookie sheet and remove the top sheet and leaving the rolled out dough on the bottom sheet on top of the cookie sheet.

Cut the dough with a pizza cutter or knife into the shape and size cracker you like.

Bake at 325°F/160°C for 10 minutes or until the crackers are very slightly browned. If some crackers brown faster than others, remove these when done and return the others to the oven until baked to perfection.

Chick Pea, Brazil Nut and Chestnut Flour crackers

Ingredients

⅔ cup canned or cooked chick peas, washed and drained

⅓ cup chestnut flour

14 brazil nuts

¼ teaspoon garlic powder

¼ teaspoon sea salt

2 tablespoons of water, more or less as required

Method

Rinse the chick peas and drain well.

Put chick peas, chestnut flour, brazil nuts, garlic powder and salt in a food processor and pulse until the nuts disappear into the mix.

Add water 1 tablespoon at a time and continue to mix until the mixture forms a stiff dough. Add more water ½ tsp at a time if the mixture is too dry to hold together.

Line a baking tray with baking paper. Put dough on the sheet and put a second sheet of baking paper on top. Using a rolling pin, roll out the dough as flat as you can.

Preheat oven to 275°C/135°F.

Sprinkle coarse salt and herbs on top. Place a sheet of baking paper on top and press down to secure the seasoning and salt.

Bake for 30-40 minutes or until the crackers start to brown and harden.

Cool then break your grain and gluten free crackers into the desired size.