Allergen Free Crackers – Gluten Free, Dairy Free, Nut Free, Egg Free



The other day I decided to try and make tortillas. I was feeling brave. I have made Whole Wheat Tortillas before, and they are quite simple– but gluten free ones have always failed around here.

In a bowl went flax, sorghum, a pinch of starch and a few other things. I was delighted to see they rolled out LIKE TORTILLAS. My last batch did not even make it that far. I excitedly lifted it up– and the lack of gluten showed itself clear as day, they ripped apart. Sadness.

I had a bunch of dough though, so I rolled it onto a sheet pan and baked it, hoping that once cooked it would hold together. It baked… and baked… and baked….

TA DA! I made crackers! *bows*

One more time with slight adjustments to perfect them as crackers. Another time to be able to tell you not to bake them for ten minutes more then I say to *cough*. And yet one more time to get a photo… here they are.

They are possibly the best crackers I have ever had. If they’re rolled extra thin they get incredibly crispy, kind of like cross between sun crackers and pringles. Almost like they got together and had a rebelliously healthy baby.

Note: If you like this recipe you should check out my new allergy friendly food blog, Worth Cooking.

Allergen Free Crackers - #Gluten Free, #Dairy Free, #Nut Free, #Egg Free
Author: 
 
Super crispy allergen free crackers.
Ingredients
  • ¼ cup milled golden flax
  • ½ cup hot water
  • 1 cups sorghum flour
  • 1 tablespoon arrowroot powder
  • ½ teaspoon baking powder OR ⅛ teaspoon baking soda and ¼ teaspoon cream of tartar
  • ⅓ teaspoon salt
  • 1 teaspoon honey or 1½ teaspoon sucanat
  • 2 tablespoons + 2 teaspoons olive oil
  • additional olive oil
  • course salt
Instructions
  1. Preheat the oven to 350 degrees. Line two sheet pans with parchment paper.
  2. Mix the flax seed and water in a medium size bowl until thick. Stir in the oil and sugar.
  3. In a separate bowl mix the flour, arrowroot, baking soda and cream of tartar or baking powder, and salt. Mix into the flax seed mix. It will get pretty stiff.
  4. Roll half of the dough out onto each pan. Note: I use a pampered chef bakers roller that is designed to roll directly on the pan you are using, if you only have a regular rolling pin roll the dough on parchment paper off the board. You want the dough very thin. It should cover the entire sheet pan.
  5. Use a pastry brush to lightly coat the top of the dough with additional olive oil. Sprinkle surface with a few pinches of a course salt. Poke a half dozen times or so with a fork.
  6. Bake at 350 degrees for 20 minutes. Rotate the pan halfway through baking as ovens tend to cook unevenly.
  7. Let cool a few minutes then break into crackers.

Linked to Allergy Free Wednesdays @ Whole New Mom

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