As far as I’m concerned, packaged gluten free crackers are mostly sub par. There, I said it. And since you can make a whole lot of these Wheat Thin style gluten free crackers in a jiffy, I say you go for it. Plus, this recipe is made with plen-ty of whole grains and there’s no refined sugar (unless you want there to be). Healthy gluten free crackers!
Let’s just say that you are afraid of rolling out dough (which, of course, I know you’re not but let’s just say it anyway). Would you give it a shot if I told you the secret to rolling out dough into a passably even layer? Promise? Okay here goes: you have to feel the dough as you’re rolling it out. Since we’re rolling it out between two sheet of unbleached parchment paper (rolling out dough by dusting it with extra flour means too much extra flour and dry crackers), if you run your palms along the surface of the top sheet of paper in between rolling, you will feel when it’s too thick here, too thin there. And when it doubt, go thicker instead of thinner. That might just have been more than just one secret. It was lots of secrets. Now you have to do it.
These gluten free crackers are not only way better than anything you can buy, but they’re also healthier. And the recipe makes quite a lot, so it’s not like I’m asking you to make crackers every single day of your life.
Speaking of healthy, those brown flecks you see in the crackers (which are even more prominent when the crackers are raw, like they are above on the left) are made of coconut palm sugar. It tends to clump during baking, but that can be avoided by making the dough in a food processor. But I loathe cleaning a food processor (well really I mostly loathe drying it and I’m completely paranoid about putting something away when it’s not really dry as I don’t know what will happen in my cabinets where it is dark and probably warmer than the rest of my kitchen). And anyway I like the flecks.
Looking for more cracker recipes? Here are a few others I have made:
1/2 teaspoon xanthan gum (omit if your blend already contains it)
1/4 cup (40 g) coconut palm sugar (can replace with 6 tablespoons (72 g) granulated sugar)
1 1/2 teapsoons baking powder
1/4 teaspoon baking soda
1 teaspoon (6 g) kosher salt, plus more for sprinkling
6 tablespoons (84 g) unsalted butter, melted and cooled
1/2 cup (4 fl. oz.) milk, at room temperature
Preheat your oven to 350°F. Line a rimmed baking sheet with unbleached parchment paper, and set it aside.
In a large bowl, place the all purpose flour, sorghum flour, teff flour, xanthan gum, sugar, baking powder, baking soda and salt, and whisk to combine well. Add the butter and milk, and mix to combine until the dough begins to come together. Knead the dough until it is smooth. Divide the dough into two parts, and press each into a small ball.*
Place the first ball of dough between two sheets of unbleached parchment paper, and roll into a rectangle about 1/8-inch thick (about the thickness of a nickel). The dough should roll out quickly and easily. With a pastry wheel or sharp knife, slice the dough into 1-inch square crackers. Place the squares them on the prepared baking sheet, less than 1-inch apart (they will not spread during baking). Gather and reroll scraps. Repeat with the other half of the dough. Sprinkle the tops of the rounds liberally with kosher salt.
Place the baking sheet in the center of the preheated oven and bake, rotating once during baking, for about 9 minutes, or until the crackers are golden brown around the edges. Allow to cool completely on the baking sheet. Store in a tightly sealed glass container at room temperature. For best results, serve within 2 days.
*note: If you are using coconut palm sugar (which is the same as palm sugar), it has a tendency to clump. The clumps of sugar can be avoided by making the dough in a food processor.