Gluten free crackers
I am excited to share my favorite homemade gluten free crackers recipe with you.
Very often I found myself buying gluten free crackers, convinced that I was making a better choice for my health. Unfortunately, if some of them are certainly good, it worth to pay a closer attention to the ingredients.
I was horrified by the list of harmful ingredients contained in my favourite GF everything crackers, and so decided as usual to look online and in my books for a homemade healthier version of them.
Okay, at this point you are going to think, who has the time to bake gluten free crackers, right?
I was like you and tried different versions from raw recipes that requires dehydrating forever to end up with eight crackers barely “eatable” countless disappointing trials…
How to make your own gluten free crackers?
Finally by combining different ideas and came up with this simple, fast and fun recipe. You will enjoy making them for yourself, with your kids and more importantly you will enjoy eating them in good company.
Prep time 5min
Cooking time 16 – 20min
Yield 30 crackers
- 1 – 3/4 Almond flour*
- 1/4 cup sesame seeds, plus 2 tbsp for divided use
- 1/2 tsp sea salt
- 1 cup of grated carrots (about 1-1/2 large carrots)
- 1 Tbsp coconut oil, melted
- 1 Tbsp honey
- Preheat the oven 350 F
- In a food processor, process the almond flour with 1/4 cup of the sesame seeds 20 seconds maximum.
- Add the carrots, and the remaining 2 Tbsp sesame seeds, pulse to combine x5 – 1 second.
- At this point you can add the cumin, fennel seeds or other.
- Transfer the mixture into a large bowl, drizzle the warm coconut oil and stir to form a thick dough with a spatula.
- Place the dough on a parchment paper and place another paper on top in order to roll out the dough in between the 2 sheets, until you obtain a 1/8 inch or 5 millimètres thick rectangle.
- Remove the top parchment paper, pre-cut the dough with a knife or pizza cutter into crackers size shape of desire size.
- Bake for 16 to 20min, until golden brown.
- Rotate once the pan halfway through the baking.
- Cool completely, the crackers will continue to crisp as they cool down.
- Break them carefully into individual crackers along the line that you cut.
- Enjoy right away and store the rest in an airtight container or a wide mouth mason jar.
Almond flour is fantastic but certainly expensive. You can substitute with Garbanzo, Teff (picture below), Almond meal, brown rice flour and more but I am giving you the ones I tried.