Gluten-Free Garlic and Sesame Crackers

Gluten-free crackers with garlic and sesame
Make your own gluten-free snack crackers- it's easy.

Crackers don't get enough credit. I guess they're not cute enough. Or sexy enough. No swirls of pastel icing. No confetti sprinkles. No tiny ribbons and bows. No Jackson Pollock drips of balsamic reduction or snow pea puree.

Just simple squares.

Ho-hum brown.

Crackers are the wallflowers at the food blogger's party. Too ordinary and unassuming to garner much attention. But there might be a few of you in the same boat I row upstream.

The snack deprived boat.

So this one's for you.

Folks who can consume gluten probably take their snacks for granted. After all, they can grab any bag of chips or cracker box off the shelf of any market or convenience store and motor on over to the cheese section without breaking a sweat. Snack attack solved. Please pass the Doritos.
But for those of us living gluten-free and casein-free- it ain't so easy. (And if you happen to have additional allergies- to sunflower oil or nuts or spices- you get one complicated serpentine quest for a safe little bite.)

At this writing, I can count on one hand the number of available chips or crackers I can eat. Safely. And for some mysterious reason that only the petulant Goddess of the Universe knows, that modest handful of snack options is never stocked. Anywhere.

I search in vain every weekly trip to Santa Fe for the one potato chip I can eat. Or a single non-GMO tortilla chip. Even those funny little white rice wafers play hard to get. New Mexico appears to be staunchly plain rice cracker free (I guess rice crackers don't like to flirt with guacamole and salsa).

Which explains why I bake my own snacks and crackers.

It's a pragmatic choice. I've made Pecan Crackers, and Savory Grain-Free Crackers (back when I didn't know I was allergic to Parmesan). I've made crispy sweet potato and gold potato chips.

But this week we found ourselves crackerless. So we baked up a new recipe on the spot. With garlic and sesame seeds. If you cannot eat sesame, darling, flax seeds or hemp seeds will work.


Gluten-free sesame crackers
Crisp and lovely gluten-free crackers.


Garlic and Sesame Gluten-Free Cracker Recipe

I ended up using a half cup of pecan meal in this recipe because nut meal adds to the taste and texture of gluten-free crackers. If pecans are a problem for you, almond meal will work. Or use a quarter cup of seeds, if you prefer (note that adding seeds into the dough may make the crackers less crisp).

Whisk together the dry ingredients:

1/2 cup sorghum flour
1/2 cup buckwheat flour
1/2 cup millet flour
1/2 cup pecan or almond meal
1/4 cup quinoa flour or brown rice flour
1 tablespoon potato starch
2 teaspoons cocoa powder
1 teaspoon baking soda
1 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon dried minced onion
1 teaspoon dried thyme or dried crushed rosemary
1 teaspoon xanthan gum

Stir in:

1/4 cup good olive oil
Ener-G Egg Replacer for 1 egg whisked with warm water
1/3 to 1/2 cup warm water, to start
1 tablespoon honey, raw agave or molasses

Instructions:

Stir the ingredients until a stiff dough forms- you'll need to press the dough out into a thin layer, so if it appears too dry, or it falls apart easily, add one tablespoon of warm water and mix; repeat until the dough is malleable but not too wet.

Divide the dough in half.

Preheat the oven to 375 degrees F. Line two baking sheets with parchment or a reusable Exopat.

Using oiled hands flatten and spread half the dough on the prepared baking sheet. Make as thin a layer as possible. Use the edge of a rubber spatula to straighten outside edges, if you like.

Score the flattened dough into cracker sized pieces. I used a pizza cutter to do this.

To bake you'll need:

Sea salt
Sesame seeds (or flax seeds, or hemp seeds)

Sprinkle the scored dough with salt and sesame seeds.

Bake in the center of a preheated oven for 15 to 20 minutes till firm and slightly crisp (they will crisp up more as they cool). I use an Exopat, so keep that in mind; they may cook faster without one. Keep an eye on them.

Remove and allow the crackers to cool on a rack.

We bag and freeze the cooled crackers. If you find they soften from humidity, reheat them on a baking sheet for a few minutes before serving.

Makes 36 crackers.


Sesame seeds add a nice touch.

Karina

25 comments:

  1. OMG!!! I can't wait to make these!!! This is incredible.

    ReplyDelete
  2. Those look really good. I keep seeing cracker recipes but had never thought to make them before. May have to give it a whirl!

    ReplyDelete
  3. Oh so true. I never knew how much I loved crackers until I went gluten free. Rice crackers only go so far for me, and $6 per box for anything else that is just mediocre anyway: no thanks. I would love a nice crunchy cracker though, especially after reading this post.

    ReplyDelete
  4. I love making my own crackers. For whatever reason, this also seems to impress the participants at my cooking classes- I think because they have made something that looks just like what you can buy in the store- but taste so very much better!

    ReplyDelete
  5. Yes, crackers might be one of the most impressive things you can make homemade, simple though they are. These look great! I don't know which I like more, your recipes or your writing style! Thanks! Can't wait to try these.

    ReplyDelete
  6. Do you think hazelnut meal would work (just happens to be the only nut meal I have at home)? Looking forward to giving this guys a spin. I miss good crackers!

    ReplyDelete
  7. Hi Everyone! I love making crackers- so easy. And you can change up the nuts or herbs for different flavor combos.

    Margaret- Yes, you can use hazelnut meal- I bet it would be delicious!

    Karina

    ReplyDelete
  8. Anonymous22:35

    Thanks for the recipe! I'e learned to find out how to mail-order my favorite snacks. Nothing's better than having great things to eat delivered to your door. So go ahead, Dear Goddess Karina--order a case of those potato chips!!!!!

    ReplyDelete
  9. Oooh girl, I am so adopting you this month and making these toothsome crackers! Yum!

    -Sea

    ReplyDelete
  10. What would you suggest substituting for the millet flour, and do you think grinding up some raw almonds in the blender or food processor would work to make a replacement for the pecan meal?

    ReplyDelete
  11. Those would be good with guacamole for sure. But then, I think everything is better with guacamole.

    ReplyDelete
  12. I wanted to let you know I love you blog. I recently found out I was allergic to wheat, soy & a long list. I have learned so much & wanted to say Thank you.

    Terri

    ReplyDelete
  13. this looks great. i like to have a slight taste of garlic and not have it takeover so to speak.

    thanks!

    ReplyDelete
  14. JenniferK17:02

    Karina, these are wonderful! I get impatient with how unevenly I pat dough out, even though it's probably fine. I thought about all my household items and figured I could use a cylindrical bud vase to roll these out right in the cookie sheet - worked beautifully! :)

    ReplyDelete
  15. These look great!! We have some phenol issues over here and am wondering if there is a way to sub or just remove the nut meal? I'm also gonna have to take out all the yummy spices :((((

    ReplyDelete
  16. Thanks, everyone- hope you enjoy these. :-)

    xox

    For the Love of My Bugs- Steve and I just discussed this. No question these crackers benefit from the taste, texture and fat of ground pecans.

    That said- can you do seeds? Seed butter?

    I'm thinking you could replace with 1/4 cup additional flour and some seeds like flax or chia or hemp or sesame...

    Or some tahini or Sunbutter.

    Basically you want a dough that is slightly sticky and holds together; you combine the flour and water and press it out- so use whatever your ingredients allow... and make a dough to press and flatten...

    I'm not familiar with the restrictions of phenol- free diet.


    What do you think?

    Karina

    ReplyDelete
  17. They turned out great. Hazelnut worked fine. SO much better than expensive, almost edible store bought crackers. I ended up putting half of them on a cast iron pan (usually for making pancakes or the like). Those turned up particularly crispy, which I really liked.

    Thanks!

    ReplyDelete
  18. crackers are one i have yet to try baking at home - and this might just be the recipe to attempt.

    ReplyDelete
  19. Derek Olson06:54

    That was really great. My family loved it. I get a lot of great how-to ideas on Wacanai.com(http://www.wacanai.com/intro). You should post this one there. I think a lot of people would like it. You can link your webpage to the website too. It is has some great articles on it and when people search for things with similar items or ingredients your article will pop up.

    ReplyDelete
  20. Hey Karina, I posted a request for a cracker recipe the other day not remembering this one. So, since we can't have seeds, nuts, and spices I changed your recipe a bit. I think I still have to do a bit of changing as I think the buckwheat is too strong of a flavor with the changes I made. But I believe I have the texture?? And thanks to you have some sort of cracker recipe for the on-the-go toddler!!

    So, I changed the pecan with fava/garbanzo. I removed the cocoa, seeds, nuts, and all spices (except salt). And used Lyle's Golden syrup instead of honey. I think I will change out the buckwheat next time.

    Thanks again!

    ReplyDelete
    Replies
    1. I don't know if you know this, but buckwheat is a seed. I don't know what your seed restriction is, but I thought I'd let you know that.

      Delete
    2. I don't know if you know this or not, but buckwheat is a seed. I don't know what your seed restrictions are, but I thought I'd let you know that.

      Delete
  21. Anonymous13:55

    for the love of my bugs...if you can find a gluten free oat or only sensitive not celiac, I would try grinding up oats to make oat flour and try that instead.

    ReplyDelete
  22. Anonymous11:43

    Those crackers look very good. I wonder if I can use this recipe in dehydrator.

    ReplyDelete
  23. My little grandson is gluten free & loves the non GF purchased crackers that he cannot have! I have been unsuccessful in finding anything purchased that is palatable & none of the recipes resemble the non GF crackers, he wants something that LOOKS similar.
    Any help??
    Also most if the recipes require a plethora of different flours etc. I have found a bread recipe & developed a cookie recipe that is excellent but no crackers.

    ReplyDelete

Welcome to Gluten-Free Goddess® Recipes. Comments are moderated and will appear on approval.

Find substitution help and guidelines here. Please note: substitutions alter the recipe (and may affect structure, texture, baking times, and flavor).

Find my gluten-free baking tips and advice here.

Find sugar-free baking tips here.

Wishing you a delicious and beautiful day!

Karina - Gluten-Free Goddess xox


POPULAR POSTS :