Gluten-Free Garlic And Herb Crackers Recipe:- As promised, we are here with yet another recipe for handmade crackers this week! In spite of the fact that I had intended to publish this recipe for gluten-free garlic herb crackers on Thursday, I became preoccupied with the process of establishing a new theme for the website. How it appears right now is quite exciting to me!
Gluten-Free Garlic And Herb Crackers Recipe
A couple of weeks ago, I posted a recipe for cinnamon sugar crackers. These garlic herb crackers are a savoury variant of our original recipe. Making crackers at home is not only a fun and simple activity, but it also allows you to tailor them to your specific dietary needs or nutrition goals.
Making the Garlic Herb Crackers
At the time of rolling out the dough for the gluten-free crackers, you will want to ensure that it is rolled to a thickness of between 1/16 and 1/8 inch. This will allow it to become crispy without the need to cook it for an extended period of time. On the other hand, it is of utmost importance that you ensure that the dough is rolled out uniformly and that the crackers are cut in a substantially uniform manner.
You can try some flavoured salt on top of these crackers, such as smoked salt or herb salt, if you want to take the flavour of these crackers to an even higher level. You should just sprinkle a very small amount of salt on top because the foundation of the cracker already contains some salt, and you do not want crackers that are extremely salty.
Ingredients
- ⅔ cup fine sorghum flour OR fine brown rice flour (both options work great in this recipe)
- 2 Tablespoons ground golden flaxseed
- 1 teaspoon coconut sugar (or Stevia for sugar-free)
- ¼ teaspoon baking powder
- ¼ teaspoon garlic powder
- ¼ teaspoon dried marjoram
- ¼ teaspoon dried basil
- ¼ teaspoon salt
- 2 Tablespoons coconut oil (or palm oil shortening, both work well in this recipe)
- 4 ½ Tablespoons cold water
- Salt to sprinkle on top (optional)
Instructions
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Preheat oven to 350 degrees F.
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In a medium bowl, stir together the flour, flaxseed, coconut sugar, baking powder, garlic powder, marjoram, basil, and salt.
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With a fork, cut the coconut oil into the flour mixture until crumbly. Stir in the cold water until a crumbly dough forms.
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Press the dough together into a disc and place between 2 pieces of parchment paper. Roll out the dough until it’s about 1/16- to 1/8-inch thick (I roll mine out to 1/16 inch). Once it’s rolled out, sprinkle lightly with the salt if you like.
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Place the rolled dough along with the bottom piece of parchment paper together onto a baking sheet. Bake for 10 minutes.
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Remove from the oven and cut into 1-inch pieces, separating the crackers so they can get crisp. Try to cut them as uniform as possible so the crackers can cook evenly.
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Return the crackers to the oven, and bake for 10 minutes more. Some of the crackers from the inside of the dough will seem soft at first, but they will get crisp as they cool. If your dough is thicker, they will need a few more minutes to cook (start with 2 minute increments).
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Allow to cool completely before putting in an an airtight container. Enjoy!
Notes
Nutrition
