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Savory Crackers Gluten/Casein Free

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Ingredients

Adjust Servings:
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

Nutritional information

36.6
Calories
15 g
Calories From Fat
1.7 g
Total Fat
0.2 g
Saturated Fat
0 mg
Cholesterol
61.1 mg
Sodium
4.8 g
Carbs
0.4 g
Dietary Fiber
0.8 g
Sugars
0.6 g
Protein
233g
Serving Size

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Savory Crackers Gluten/Casein Free

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    Quite good for GF crackers. I tried to follow the recipe as closely as possible. 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.

    • 70 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Savory Crackers (Gluten/Casein Free), 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 , Quite good for GF crackers I tried to follow the recipe as closely as possible 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 , Quite good for GF crackers I tried to follow the recipe as closely as possible 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


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    Steps

    1
    Done

    Preheat Oven to 350f and Grease Cookie Sheet, Use Parchment, or Use a Silicone Baking Mat (that Is What used).

    2
    Done

    Mix Together Flours, Gum, Soda, Salt, Seasonings.

    3
    Done

    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
    Done

    Roll Out Thinly, Then Use a Cookie Cutter to Make Into Crackers (used a Small Circle, About the Size of Ritz).

    5
    Done

    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
    Done

    *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!

    Avatar Of Aiyana Curry

    Aiyana Curry

    Culinary adventurer specializing in global fusion dishes.

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