SKU

Weight

Price

Product Options

Quantity

Home » Recipes » Savory Gluten Free Crackers
Share This:

Savory Gluten Free Crackers

A wonderful savory cracker without corn, wheat, yeast, milk or egg. Saltine-type cracker when lightly sprinkled with sea salt.

Directions

Preheat oven to 350°F.  Lightly crush caraway seeds using a mortal and pestle. Place caraway seeds in a large bowl with all dry ingredients except the sesame seeds and stir to combine.

Mix oil and 3 tablespoons water together and add all at once to flour mixture. Stir only until a ball forms. If ball appears dry and crumbly add a little more water, one teaspoon at a time, until ball hangs together. (Moisture content of flour varies.)

Roll half of the dough at a time, rolling quite thin using wax paper if needed. Cut into 1-1/2" squares or triangles and prick with fork. Sprinkle sesame seeds onto un-greased cookie sheet and transfer cracker cut-outs to cookie sheet and bake 15 minutes. Place crackers on wire rack, place it back on the cookie sheet, and return it back to the oven to crisp another 5-7 minutes.

Cool completely before storing in an airtight container. Repeat with other half of dough. Makes 4 dozen crackers.

Savory Gluten Free Crackers

Rating

***

Products Used in this Recipe

Grains Beans Seeds
Whole Caraway Seeds

View Details »
Gluten Free
Organic Amaranth Flour

View Details »
Gluten Free
Arrowroot Starch

View Details »
Gluten Free
Almond Meal/Flour

View Details »
Baking Aids
Sea Salt

View Details »
Gluten Free
Baking Soda

View Details »
Grains Beans Seeds
White Hulled Sesame Seeds

View Details »

Ratings & Comments (2)

5 Stars  50%  1
4 Stars 0%  0
3 Stars 0%  0
2 Stars 0%  0
1 Star 50%  1

***

2 Reviews

Write A Review »

*
Deona May 28, 2013
crackers tasted like pure baking soda, did anyone test this recipe?
*****
Bob's Red Mill May 28, 2013
We test all of our Bob's Red Mill recipes. I'm sorry you did not like this recipe. If we receive further complaints, we will retest it.

Connect With Bob's Red Mill

Sign Up For Our Newsletter