Prep 15 mins
Cook 10 mins
Easy gluten-free cracker recipe
Make and share this Gluten Free Chickpea Crackers recipe from Food.com.
- Preheat oven to 350°F (180°C).
- Mix all dry ingredients together well. Stir in the oil and begin stirring in water a little at a time. The dough will need to be formed into a ball, if it is too dry add a little more water, if too wet, more flour.
- Divide the dough in half and roll each half into a ball.
- Use a Silpat or cut a generous amount of plastic wrap and dust it with a gluten-free flour. Flatten one ball into a rectangle, place it on the Silpat or plastic wrap and sprinkle with some more flour. Place another large piece of plastic wrap on the dough and using a rolling pin, roll the dough out as thinly as possible. It might be necessary to peel off the top layer of plastic and re-dust a few times.
- Peel off the top layer of plastic, dust with a little more flour, place a baking sheet over it, slide another baking sheet under the bottom plastic wrap, flip over, remove the other sheet of plastic wrap and bake.
- A nice touch, although not necessary, is to glaze the crackers before baking with an egg white or cornstarch glaze.
- Mine were a little less than an eighth of an inch, but less is literally more! Crackers, that is.
- Bake for approximately 12-15 minutes, until lightly browned and crispy. They will crisp up more after they cool off. After cooled, store in an airtight container.
served these with roasted red pepper dip and they went quick
Had a similar experience as Sandwichinwi. Super easy to make, and the dough was pretty easy to work with, but the taste wasn't all that great. I think I'd like them better if it were lighter on the chickpea flour, and had some onion and garlic powder added, maybe some herbs or soemthing. I did use 1/2 tsp of salt, didn't make much difference. Wasn't clear if the recipe was calling for whole flax seeds or flax seed meal - I'd recommend grinding them up for sure.
Eh. They were ok. They were definitely easy to make. So I'd give that part 5 stars. I had no trouble rolling them out with the plastic wrap. I greased a no-sides cookie sheet and stuck my plastic wrap to that. It was then easy to lay the baking sheet over and flip the whole thing. I used PC stoneware pans for baking and had no trouble with sticking. I dusted one with Tapioca Starch but did nothing to the other, well-seasoned pan. Both were fine. They had to bake MUCH longer than stated.
Taste-wise, they need at least twice the salt. I think they'd be great with onion or garlic powder in or sprinkled on. 2 stars for taste.