Finding a store bought cracker has been an elusive quest for my gf teenager. Many of the store bought crackers are heavily flavoured with cheese and have way too many seeds for my son’s liking. We buy Schar crackers and Glutino Bagel chips but if you are looking to make your own crackers, then here are a few suggestions:
1. Parmesan and Seed Biscuits
A recipe from the team at Yum Gluten Free
175 g gf flour
85 g butter
1 egg yolk, mixed with 3 tablespoons cold water
1 egg, beaten
3 tablespoons grated parmesan
1 tablespoon sesame seeds
Put flour and butter into a food processor and whizz until fine. Sprinkle the egg and water mixture on top and pulse again until the mixture starts to come together. Tip the mixture onto a board and gently squeezes the pastry into a ball, adding more water if it feels dry.
Heat oven to 190 C. Roll the pastry into a large rectangle, 20 x 30 cm. Brush sheet with beaten egg and cut in half width-ways. Sprinkle one half with parmesan and the other with sesame seeds. Lightly roll them with a rolling pin to press cheese and seeds in. If you like your biscuits a little salty, then sprinkle and press sea salt flakes onto biscuits.
Cut each half into 12 – 15 sticks. Arrange on a baking tray and chill for 10 minutes.
Bake for 8 – 10 minutes until golden brown.
2. Gluten Free Parmesan Crackers
A recipe from the SBS Food recipes archive, this is a lovely combination of almond meal and parmesan
3. Gluten Free Crackers made with buckwheat and flaxseed meal
4. Cheddar Crackers with a big cheesy flavour
We received a Christmas Hamper which included a packet of Fig and Olive Seeded Crackers – made with wheat flour of course. But it enticed me to try baking gluten free crackers.
Love the taste of buckwheat and the texture and colour of flaxseed meal.
100 g buckwheat flour
100 g ground almonds
50 g flaxseed meal
ground black pepper to taste
1/2 cup finely grated parmesan
sea salt to sprinkle
1 tablespoon olive oil
100 ml water
Preheat oven to 200 C (180C fan forced).
Prepare to baking trays by lining with baking paper.
In a bowl, combine dry ingredients.
In a small bowl, combine wet ingredients. Add to dry ingredients and mix to combine.
Sprinkle work area with gluten free flour and bring dough together and knead until smooth. Add extra buckwheat flour if needed. *If you like, add 1 – 2 tablespoons dried black Kalamata olives to mixture for an extra saltiness.
Cut dough in half and roll dough ball between two sheets of baking paper.
Cut into shapes (shards, circles using a scone cutter, rectangles) and transfer to baking trays or use transfer bottom sheet to baking tray and separate. Prick surface with a fork and sprinkle with sea salt.
Bake for 10 – 15 minutes depending upon thickness of crackers. Rotate and turn trays in even and if needed turn over crackers.
Repeat with second batch.
If needed, turn off oven, return crackers to oven and leave them for 1/2 hour to completely dry out.
Allow to cool. Store in airtight container.
Serve with dip, pesto, hummus, cheese.