When you are just starting out on a gluten free diet, it seems as though nothing will ever be the same again. It can be difficult figuring out what to eat. Shopping for food feels like a job better suited for a detective. Plus everything is suddenly more expensive.
In time you adjust, there are many gf alternatives for just about anything. There is no shortage for example of delicious gluten free crackers. Supermarkets have a wide variety available. I have my favorites and from time to time I'll buy a few boxes or packs.
Sometimes it's actually more convenient to make a batch from scratch. Fortunately for me making gf crackers is neither difficult nor time consuming. Using this recipe as a base you could do your own add ins (e.g. seeds) or use different types of flour.
You're making crackers, how crunchy, crumbly, dry or what shape they should be, is entirely up to you. There are not many rules to follow. The "best crackers ever", is whatever you like. I love that, don't you?
Of course these crackers can also be served with dips and sides of your choosing. There really is no down side other than it's easier to buy??? Even so, this is a great recipe to try and it's also great at building your confidence to master gf baking. And...getting to control what ingredients you use is always a huge bonus!
Gluten Free Vegan Crackers Recipe
1/2 cup brown rice flour
1/4 cup buckwheat (or other) flour
1/4 cup almond flour
1/2 tsp xanthan gum
1/2 tsp salt
1 tsp sugar
1 tbsp chia seeds
1/2 tbsp coconut oil
3 - 5 tbsp water (more if necessary)
Preheat oven to 350°F
Mix all the dry ingredients together.
Add the coconut oil and stir in until light crumbs form.
Add water to the mixture until it becomes a well combined dough, use more water if necessary. Leave the dough to rest for about 15 minutes
Roll out the dough on parchment paper to your desired thickness (thinner makes crunchier crackers). Score it with a knife, lightly tracing out your desired cracker size and shape. You can also use a cookie cutter for this step or simply break it up in rough pieces after baking. Lift the parchment paper into a baking tray
Bake for 8 - 12 minutes, watch it so it does not burn. The longer it bakes or the thinner it is rolled out, the crunchier the cracker