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).
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 cracker (9g) | ||
Recipe Makes: 36 crackers | ||
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Calories: 40 | ||
Calories from Fat: 16 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 86.6mg | 3 % | |
Potassium 29.5mg | 1 % | |
Total Carbohydrate 5.4g | 2 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 4.8g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 40
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