Savory Crackers (Gluten/Casein Free)

Submitted by Laurie150

"Homemade crackers. My family says that they taste just like "Breton" crackers. Below, I actually used more starch and less flour combination (still totaling 3/4 cup). I also didn't really measure the Italian seasoning or garlic powder."

 

• Ready In: 50mins
• Ingredients: 12
• Yields: 25 crackers

ingredients

• 1⁄2 cup brown rice flour
• 1⁄4 cup potato starch
• 1⁄2 teaspoon xanthan gum
• 1⁄4 teaspoon baking soda
• 1⁄2 teaspoon salt
• 2 teaspoons italian seasoning
• 1 teaspoon garlic powder
• 2 tablespoons sunflower oil
• 1 tablespoon honey
• 3 tablespoons sesame seeds, toasted
• 2 -3 tablespoons soymilk, unsweetened
• 1⁄2 teaspoon cider vinegar

directions

1. Preheat oven to 350°F and grease cookie sheet, use parchment, or use a silicone baking mat (that is what I used).
2. Mix together flours, gum, soda, salt, seasonings.
3. Mix together oil, honey, and stir into flour mix. Add sesame seeds, then milk and vinegar. Start with the 2 tablespoons of milk, and see if you need that splash more.
4. Roll out thinly, then use a cookie cutter to make into crackers (I used a small circle, about the size of Ritz).
5. Bake for about 12 minutes (they start to brown nicely, then flip and bake for about 4-8 more. Depends how thick you made 'em!
6. *Note: there are some I've stored in the freezer, and we haven't re-tried them yet, but I'll update when we do!

Reviews

[Snowpeas]

I am really impressed with these crackers! They have to be the best GF crackers I've made. I didn't have any sesame seeds on hand today, but they are fine without them. I actually got 31 crackers out of the recipe. I used a votive candle glass as my cutter. Super! thanks for the recipe!

 

[June_Buggy]

Quite good for GF crackers. I tried to follow the recipe as closely as possible. I used olive oil instead of sunflower oil, and just milk for the soy milk. (I don't have dairy allergies.) They weren't difficult to roll out; I oiled the counter slightly with olive oil, and wrapped my rolling pin with plastic wrap to keep it from sticking. I rolled the dough quite thin, and cut it into squares with a knife. It was easy to transfer the crackers to a baking sheet using a very thin spatula. I didn't have parchment paper, but waxed paper worked fine. Next time, I would bake them a little less and add more salt and seasonings. But for the time and effort, and ingredient cost, they are worth making.

 

[Healthy Mama 1434108]

These are absolutely amazing! thank you for the recipe! I absolutely love them. I only cooked them for about 8 mins or so and they came out perfect. I got about 20 crackers, but i made big and small ones. I am going to try them on my salad as croutons.

 

[valgal123]

I didn't get 25 crackers ethier, more like 10. Anyway, these were very good, great flavor, but maybe a little too crunchy. But good for a gluten free cracker!

 

[zepharum]

I didn't think they tasted anything like Breton crackers, but these are the best GF crackers I've made anyway. I have no idea how you got 25 crackers though...I made these smaller than a Ritz and quite thin and only got 15. Thanks for the recipe!