Gluten-free crackers recipe
These gluten-free crackers are perfect for coeliacs and are a healthy snacking alternative. Pair these crunchy crackers with some cheese and chutney.
See method- Serves 8
- 10 mins to prepare and 15 mins to cook and 15 mins to cool
- 98 calories / serving
- Gluten-free
- Vegetarian
Ingredients
- 225g (7 1/2oz) Doves Farm gluten-free flour
- ½ tsp xanthan gum
- ½ tsp fine salt
- sea salt flakes to sprinkle over
- 1 tsp finely chopped rosemary or thyme leaves (optional)
- 3 tbsp olive oil
- 1 tbsp honey or maple syrup
Each serving contains
- Energy
- 410kJ 98.0kcal
- Fat
- 4g
- Saturates
- 1g
- Salt
- 0.4g
- Sugars
- 13g
of the Reference intake
Carbohydrate 13.9gProtein 0.8gFibre 0.2g
Method
- In a bowl, combine the flour, xanthan gum, salt and finely chopped herbs (if using). Add in theolive oil,honeyor maple syrup, and between 40-50ml (1 1/2 -2fl oz) water, a little at a time, until the mixture comes together in a ball. Knead a little to help, and if the mixture remains crumbly and dry, add water a teaspoon at a time until it comes together.
- Flatten intro a round, then roll out between two sheets of parchment or greaseproof paper until no more than 1mm thick. Remove the top layer of paper and slide the bottom layer onto a baking tray. Using a pizza cutter, cut the dough into squares and triangles.
- Dip a pastry brush in a little water and very lightly brush the crackers to dampen. Sprinkle with some sea salt and place the tray into the preheated oven. Bake for 10–12 minutes (depending on thickness) until a pale, golden colour. Remove from the oven and leave to cool on the tray. Then carefully break them apart along the cut lines.
- Store in an airtight container for up to a week.
- Gluten-free cooking tip: Xantham gum aids in gluten-free baking making them less crumbly and makes gluten-free pastry easier to roll and handle. It's available in specialist health food stores and in some supermarkets.
- See more Gluten-free recipes
