Gluten and Casein Free Cheesy Crackers

Name: Gluten and Casein Free Cheesy Crackers
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 6 serving(s)
Ingredients: 1/2 cup brown rice flour; 1/2 cup gluten-free oats, ground or 1/2 cup sorghum; 1/2 cup arrowroot or 1/2 cup another starch; 3 tablespoons sesame seeds, toasted in a dry pan until fragrant then ground; 3 tablespoons flax seeds, ground; 3 tablespoons sunflower seeds, ground; 1 teaspoon baking powder; 1 teaspoon guar gum; 2 tablespoons nutritional yeast; 1/4 cup olive oil; 1/2 cup water; 1/2 teaspoon onion powder; 1/4 teaspoon garlic powder; 1/4 teaspoon pepper; 1 teaspoon sea salt

Submitted by Chef 616082

"A healthy and tasty cracker that keeps well for several days if they last that long. You can replace the ground seeds with another 1/2 cup of brown rice flour if you prefer. I grind seeds in a clean coffee grinder. They weren't crispy with the coconut oil originally called for but they are very crispy made with olive oil."

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Ready In:: 13mins
Ingredients:: 15
Serves:: 6

ingredients

¹⁄₂ cup brown rice flour
¹⁄₂ cup gluten-free oats, ground or 1/2 cup sorghum
¹⁄₂ cup arrowroot or 1/2 cup another starch
3 tablespoons sesame seeds, toasted in a dry pan until fragrant then ground
3 tablespoons flax seeds, ground
3 tablespoons sunflower seeds, ground
1 teaspoon baking powder
1 teaspoon guar gum
2 tablespoons nutritional yeast
¹⁄₄ cup olive oil
¹⁄₂ cup water
¹⁄₂ teaspoon onion powder
¹⁄₄ teaspoon garlic powder
¹⁄₄ teaspoon pepper
1 teaspoon sea salt

directions

In a medium bowl mix flours, ground seeds, guar gum, nutritional yeast, baking powder and spices.
Mix in oil with a fork until texture evenly incorporated.
Add half of water and mix in add the rest 1 tablespoon at a time until the correct texture is reached. Add more if necessary to achieve a stiff but cohiesive dough.
Preheat oven to 375°F.
On your counter on a piece of parchment that will fit on your cookie sheet, roll one third of the dough as thinly as possible (the thinner the dough, the crispier the cracker), flouring rolling pin as needed. Keep the rest of the dough in saran wrap to keep it moist.
Poke all over with a fork cut into two inch squares with a butter knife, and sprinkle evenly with sea salt.
Move parchment and dough carefully onto your cookie sheet and bake approximately 5 minutes, pull out of the oven flip carefully off parchment so they are all on other side put back in oven for 3 or 4 more minutes until edges are a little golden. The middle pieces will most likely need to go back in for 2 or 3 minutes longer than the edge pieces.
Parchment can be used for all batches.

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Reviews

These tasted really good but mine were not crispy and I baked them longer...any ideas?? They were great tasting in soup!

sherriballard79

RECIPE SUBMITTED BY

Chef 616082

Our family is gluten, dairy, corn, soy and nightshade free and feel much better for the diet change. I decided early on to make cooking and baking a hobby so I wouldn't feel hard done by having to make everything from scratch. Our diet is so much better now. I'm thankful to this and other recipe sites and the many living without bloggers for their great ideas and inspiration. I've chosen not to become a premium member so thank you everyone for reviewing my recipes. I hope they were helpful. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">

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