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Gluten Free Crackers

High in fiber, protein and omegas, this very healthy and flavorful recipe for gluten free crackers is my family’s favorite snack. Even sugar free and dairy free!

After avoiding making these delicious gluten free crackers because of the clunkiness and annoying technique I was originally using, I got myself a tortilla press($16-18 well spent!) – now making these crackers is as easy as they are yummy to eat! Pin It

Gluten Free Crackers

Gluten Free Crackers

After avoiding making these delicious crackers because of the clunkiness and annoying technique I was originally using, I got myself a tortilla press ($16-18 well spent!) - now making these crackers is as easy as they are yummy to eat! High in fiber, protein and omegas, this very healthy cracker recipe is my family’s favorite snack. Sugar free, gluten free, dairy free

Ingredients

  • 3/4 Cup Organic Flaxseed Meal
  • Heaping 1/4 cup Organic Quinoa
  • 1 Cup Almond Meal/Flour
  • 2 tsp. Arrowroot Starch Flour
  • 1 tsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 1 tsp. Ground Cardamom
  • 1/2 tsp. Sea Salt or Kosher Salt
  • 1 tsp. Extra Virgin Olive Oil
  • 2 tsp. Apple Cider Vinegar (Organic)
  • 1/4 Cup Almond Milk
  • Cayenne (optional)
  • Recommended Equipment / Supplies
  • Tortilla Press - I made several batches without it, then bought one for $13 ... well spent.
  • Parchment Paper
  • Cookie Sheet
  • Mixer

Instructions

  1. Preheat oven to 350F Combine gluten free flours and other dry ingredients in medium/large mixing bowl (flax meal, quinoa, almond meal, arrowroot, baking powder, baking soda, cardamom, salt).
  2. Add olive oil, apple cider vinegar, and almond milk. Mix with electric mixer (or by hand). Taste your dough. It should be a little more salty and have a little more spice than you’d like in the end. The flavors will mellow during baking. Season to taste – I usually add a little cayenne, and we hardly taste it. Taste, taste, taste!
  3. Divide mixture evenly into 5 balls. Cut parchment paper into squares slightly larger than your tortilla press. One by one, place a dough ball between two pieces of parchment, flatten in tortilla press, and place on cookie sheet. I use two cookie sheets to bake all 5 disks at once.
  4. Bake in 350F oven. Set timer to check in 15 minutes. If crackers are completely dry, they are done. If not, set timer to check in another 5 minutes (repeat until done). Ovens vary, so the cooking times do as well. Edges may become very dark – but don’t worry, they will taste amazing.
  5. Cool on wire rack.
  6. Break up into pieces (go “freestyle”).
  7. Serve with Spicy Mama’s Hummus or Fake Ranch Dressing.
  8. These crackers are so flavorful they can also be enjoyed plain!

Previous Recipe: Morning “Go” Juice (Rocket Juice); Next Recipe: Raw Carob Balls

 

Did you make gluten free crackers?

Did you try this recipe? Please comment below!

Gluten Free Crackers Recipe

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