Nov 232019

These gluten-free crackers are crunchy and much more flavorful that commercial gluten-free crackers which sometimes taste like farm animal food.

Ingredients

  • 1/2 cup chickpea flour (garbanzo bean flour)*
  • 1/2 cup almond flour (almond meal)
  • 1 teaspoon sea salt
  • 1-2 tablespoons coconut oil
  • 3-4 tablespoons water
  • Additional sea salt for sprinkling

Directions

  1. Preheat oven to 400 degrees F/200 C.
  2. Mix the dry ingredients in a boil, add 1 tablespoon of the coconut oil and crumble with fingers or a whisk. Slowly add water until the mix becomes a dough. Knead for a few minutes until its smooth.
  3. Place the dough ball between two sheets of parchment paper and roll out until it’s about 1/8″ thick.
  4. Remove the top piece of parchment and cut the crackers into desired shape with cookie cutters or a pastry wheel.
  5. Carefully transfer crackers to a baking sheet, brush them with melted coconut oil and sprinkle with a little sea salt (other flavored salts are good for this too) and bake them for about 10-15 minutes, until they are slightly golden.

*You can find chickpea flour at specialty grocery stores. In the Seattle area you can find it at Big John’s PFI. Bob’s Red Mill also makes a one available in better grocery stores.

About Keli Sim DeRitis

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+

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Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+


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