GlutenFree Crackers

gluten free crackers

Cuisine: American

Main Ingredient: Flours

Category: Bread

Difficulty: 1/10

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GlutenFree Crackers

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1/4 cupquinoa flour
1/4 cupmillet flour
1/2 cupsorghum flour
1/2 cuptapioca starch
1/4 cupnutritional yeast flakes
3/4 teaspoonbaking soda
1 teaspoonsea salt
1 teaspoondried minced onion
1 teaspoongarlic powder
1 teaspoondried crushed rosemary; if desired
1 teaspoonorganic light brown sugar


1Using a sturdy stand mixer (or a wooden spoon and some elbow grease), stir the ingredients until a slightly sticky dough forms. You''ll be pressing the dough flat into a thin layer, so if it seems dry or it falls apart easily, add a tablespoon of warm water at a time until the dough is moist and pliable but not overly wet. Divide the dough in half.
2 Preheat the oven to 350 degrees F. Line two baking sheets with parchment or a reusable Exopat.
3 Using oiled hands flatten and spread half the dough on the prepared baking sheet. Make as thin a layer as possible. Use the edge of a rubber spatula to help smooth and straighten outside edges. The thinner the cracker is, the crisper it will be.
4 Prick the dough with a fork every two inches and score the flattened dough into cracker sized squares or rectangles (I like to use a pizza cutter to do this). Sprinkle the top with sea salt. Bake in the center of a preheated oven for around 20 to 23 minutes or so, or till firm and slightly crisp (they will crisp up as they cool). Remove from the oven and allow the crackers to cool on a rack. Store in an air-tight container when cool, if eating the same day. To store longer, I like to freeze gluten-free goodies. Thaw before serving. And if they soften from humidity, reheat them briefly- on a baking sheet- before serving.
Gluten Free Vegan
  • GlutenFree Crackers

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