Recipe: Gluten Free Crackers + Adventures in Gluten Free Baking

by holli on December 19, 2011

Golden Gluten Free Crackers, ready to melt in your mouth.

It has been a few months since I started Baking Gluten Free. For Thanksgiving I jumped from using pre-mixed Gluten Free Flours to making my own from scratch! I have to admit that I was a tad nervous. I mean, for one thing, Gluten Free Flours are expensive. And they don’t act the same way as Gluten Flours. So, basically, I was afraid of making mistakes, and wasting money. But, I am here to say that it is possible to make yummy Gluten Free goods!

First, I used some pre-made mixes. The first one I tried was Arrowhead Mills baking blend. It was just okay. Worked just fine, but was a little grainy for me. Then, I tried a locally made flour mix, Avec from just north of Seattle in Kirkland. I really liked this flour, but it is a little more expensive. And, now I’ve successfully used Gluten Free Girl’s method for making my own flour blend, which I like the very best. No gums or corn starch!

The Method is simple: Mix together 700 grams of various Gluten Free Flours at about 100grams each, then add 300 grams Starches such as Arrowroot or White Rice Flour. As you can tell, I didn’t follow this method precisely, and used more Brown Rice Flour than others, but I like the results. You could chose your own variety, and Gluten Free Girl provides a list of options including Potato Flour.

Here is my Gluten Free Flour mix:

100 Grams Almond Flour

300 Grams Brown Rice Flour

150 Grams Quinoa Flour

150 Grams Sourgum Flour

100 Grams Arrowroot Powder

200 Grams White Rice Flour

I blended it all together and it made about 8 cups of flour. Gluten Free Girl lives by the weighing method of baking. This is totally new to me, but it works. Thankfully, a scale was free from my mom, but I also think it is an easy find at a Thrift store. This flour blend reminds me of Hasa Mesa or using some Corn Flour. When I made biscuits out of it, they reminded me of Cornbread, but when I made Crackers, they were just like eating a regular Ritz Cracker.

Since the Golden Gluten Free Crackers have passed the stranger and family testing with rave reviews, I’m ready to share it here!

Recipe: Golden Gluten Free Crackers


– 2 Cups Gluten Free Flour Blend

– 1 Teaspoon Salt + 1 for sprinkling

– 1/3 Cup Water

– 4 Tablespoons Ghee or Butter

Preheat the oven to 400 degrees. Mix the dry ingredients, then add the Ghee/Butter. Blend until coarse, or most of the dry ingredients looks like Corn Flour, then add the water and mix until the dough resembles Playdough.

Roll dough between sheets of Parchment paper.

Using Parchment Paper, roll the dough out between two sheets to avoid stickiness. Once you’ve rolled it out to a level depth, cut with cookie cutters. This part gets a little sticky: You need to pick and peel the surrounding dough up off the Parchment Paper. Trust me, these Crackers are worth the effort. They are so delicate before baking, that I do not recommend trying to transfer the cute cut shapes onto a cookie sheet for baking. Once the surrounding dough is cleared, sprinkle the crackers with salt, poke with a fork, the bake for 10-12 minutes or until golden.

Watch these after about 8 minutes, because they start to brown quickly. Once done, let cool for about 5 minutes before enjoying the buttery flavored, melt in your mouth delight.

This recipe makes about 30 crackers when using a 2 inch circular cookie cutter. It could make more or less depending on the size you choose.





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