Gluten Free Crackers Recipes

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MARY'S GONE CRACKERS COPYCAT GLUTEN-FREE

Some of the most delicious crackers around, I eat these even though I have no problem with gluten! But as they're also pretty pricey, I found this recipe online. The results are delicious, albeit somewhat time-consuming. Prep time is very short if you have some leftover brown rice.

Provided by Noejas

Categories     Lactose Free

Time 50m

Yield 30 crackers, 4 serving(s)

Number Of Ingredients 7



Mary's Gone Crackers Copycat Gluten-Free image

Steps:

  • Preheat oven to 365°F I know it's an odd temp, but it worked for me.
  • Prepare rice and quinoa (separately obviously).
  • Add the rice to a food processor and blend with the soysauce (add by teaspoons) till it no longer looks like individual grains.
  • Add the quinoa and give it a few whirls. It should form a sticky ball in the processor. (The original recipe suggested taking out the dough ball now and adding the sesame seeds, flaxseeds, and optional add-ins by hand, but I just threw everything into the ol' processor.)
  • The dough is QUITE sticky, so I used a teaspoon size cookie dough scoop to scoop the dough onto an oiled cookie sheet about 2 inches apart. (Do not use parchment paper or wax paper, your crackers will stick to it like white on rice!) Then I sprayed a little oil on one side of a quart sized freezer bag and pressed each cracker out individually. You want them to end up VERY thin, like paper practically, and at least as thin in the middle as at the sides. I accomplished this by pressing them out with a circular motion (it helps to have oily fingers so you don't get stuck to the bag). If your crackers start to stick to the bag, just spray a little more oil on it.
  • Sprinkle lightly with sea salt.
  • Bake at 365F for about 20 minutes. They should be a lovely tan color, especially if you add parmesan cheese.

Nutrition Facts : Calories 446.3, Fat 13, SaturatedFat 1.6, Sodium 764.2, Carbohydrate 69.4, Fiber 9, Sugar 0.8, Protein 14.7

1 cup brown rice (dry)
1 cup quinoa (dry)
3 -4 tablespoons tamari (you may need more or less) or 3 -4 tablespoons Braggs liquid aminos (you may need more or less)
1/4 cup sesame seeds
1/4 cup flax seed (whole)
dry onion flakes, poppy seeds, caraway seeds -or-
1/3 cup chopped rosemary, 1/2 cup parmesan

GLUTEN FREE ROSEMARY CRACKERS

Photo courtesy of Almond Board of California The Almond Board asked me to create a cracker recipe for them so I have developed these wonderfully flavorful Rosemary Crackers made of almond flour. They are delicious paired with olive tapenade or any soft spreadable cheese for a cocktail party. For a simple snack eat with cheddar or jack cheese. Enjoy! http://www.elanaspantry.com/silver-dollar-pancakes/

Provided by Elanas Pantry

Categories     Lunch/Snacks

Time 22m

Yield 24 crackers, 4-6 serving(s)

Number Of Ingredients 5



Gluten Free Rosemary Crackers image

Steps:

  • In a large bowl, combine almond flour, salt and rosemary.
  • In a medium bowl, whisk together olive oil and egg.
  • Stir wet ingredients into almond flour mixture until thoroughly combined.
  • Roll the dough into a ball and press between 2 sheets of parchment paper to ⅛ inch thickness.
  • Remove top piece of parchment paper.
  • Transfer the bottom piece with rolled out dough onto baking sheet.
  • Cut dough into 2-inch squares with a knife or pizza cutter.
  • Bake at 350° for 12-15 minutes, until lightly golden.
  • Let crackers cool on baking sheet for 30 minutes, then serve.

Nutrition Facts : Calories 49.3, Fat 4.7, SaturatedFat 0.9, Cholesterol 52.9, Sodium 308.5, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 1.6

1 3/4 cups blanched almond flour
1/2 teaspoon celtic sea salt
2 tablespoons fresh rosemary, finely chopped
1 tablespoon olive oil
1 egg

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