Recipe: Gluten-free crackers

Crackers - September 2012

by Laura A Collins (Notes) on Monday, November 12, 2012 at 3:06pm

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Crackers - Per 1 ounce serving Nutrition Info Calories: 120.3 Fat: 5.6g...

Carbohydrates: 6.8g Protein: 0.8g 

Ingredients 

WET: 

3/4 cup Safflower Oil 

1 1/2 cups Water, tap 

DRY: 

1 Tablespoon Baking Powder 

2 teaspoons Baking Soda 

5 cups Gluten Free Coconut Free All Purpose Flour (This particular flour mix = urad flour, sweet potato flour, tapioca starch, potato flour, mung bean starch, potato starch, besan flour, and almond flour - I just have a jar that I randomly add extra packs of stuff to when it starts to get low, so not got exact proportions.) 

1 tablespoon Onion powder 

1 tablespoon Garlic powder 

1 teaspoon GROUND DRIED Rosemary 

1 tsp Salt 

Directions 

Combine all Dry ingredients (Flour, soda, baking powder, spices, salt). Stir well. 

Combine Wet ingredients. 

Pour wet into dry and mix well with a spoon. Dough should be sticky and fairly damp (more so, than say play dough). 

Turn dough out onto parchment paper (best to do this in 2 batches). 

Put another piece of parchment paper over top and roll to cracker thinness. Move to cookie sheet and REMOVE CAREFULLY the TOP piece of parchment paper. Use the top sheet of paper for the bottom sheet of the next set of crackers. Cover with paper, roll out, move to second cookie sheet. Remove paper. Can rinse it off with water and hang to dry for next time you do crackers. 

Take sheets and score the dough with a pizza cutter to make shapes of crackers you would like - rectangles, squares, triangles, etc... 

Put both sheets into cold oven. Turn temperature to 350 and bake for 1 hour 10 minutes. Should be browned on edges and mostly dry. Take out of oven, flip over, remove parchment paper, and put back into oven. Turn oven up to 400. Bake 20 more minutes until completely dry. 

Take out and let cool ON A RACK so do not get moist on the bottom. 

Store in refrigerator. Makes 32 ounces of crackers, figuring 1 ounce per serving. Can use in making salmon patties and meatloaves. Also good with cheese or tuna salad. If wanting to make sweet crackers for dessert, swap out pumpkin pie spices and cinnamon for the stew-style spices. Serving Size: 32 1-ounce servings Number of Servings: 32 Recipe submitted by SparkPeople user NRVLAURA.