I always try to take wheat-free crackers with me when I travel. In the past, I have missed out on eating dips, cheese or appetizers because they have been served with either regular bread or crackers. I’ve learned to always have some wheat-free crackers with me to avoid feeling left out nowadays! There are some pretty decent packaged wheat-free crackers available in stores now, and some have excellent ingredients – others most definitely do not. Recently, I had some packaged crackers that I really liked, and when I looked at the ingredients, I realized that they had to be pretty easy to make. So – here is a very easy, basic recipe using only 6 store cupboard ingredients (plus salt and pepper) and it is one that you can play around with and add many different spices and flavorings to change up the recipe.
This recipe uses blanched almond flour – not almond meal. Almond meal is ground almonds with the skin still attached. It doesn’t always lend itself for use in baking as it’s very heavy. This almond flour has had the skins removed from the almonds and is ground very fine, and is a great base for baking.
I am using local, organic eggs from pasture-raised chickens. You can likely replace the eggs with a couple of flax eggs, although I have not tried this myself, if you’d like to make these crackers vegan.
I am using turmeric powder, and also adding black pepper to help boost the bioavailability of the turmeric. If you have access to fresh turmeric root, simply peel and grate in a tablespoonful to the other ingredients, in place of the powder.
Simply sieve the blanched almond flour, turmeric, both the onion and garlic powder, and the turmeric into a large mixing bowl. Sir in the fine sea salt and the pepper. Pour the sieved ingredients into the bowl of a food processor and pulse a couple of times to combine.
Form the dough into a ball and place between two pieces of greaseproof paper and roll out to an 1/8″ thickness. At this point, use a pizza cutter, or a sharp knife to cut the dough into small square cracker shapes.
I purchased a cute set of mini rollers that imprint patterns onto cookies and dough. If you have one, feel free to gently roll it along the oblong of dough before cutting into squares.
Pop the squares onto a baking sheet lined with parchment, and sprinkle with a small pinch of flaked salt, if desired, and pop into a 375F oven for about 8 minutes.
Remove from the oven and turn each cracker over, rotate the tray and pop back in for another 4 minutes. At this point, remove from the oven and take any crackers off the tray that appear to be getting browned and crispy on the edges. The crackers around the edge of the tray will cook faster than those in the middle. Return to the oven for another 2-5 minutes, until golden and firm.
Place on a baking rack and leave until completely cold. Once cold, they may be stored in an airtight tin for about 4 days. Keeping them in the fridge will help them to remain crisper for longer.
You could add either 1 Tablespoon fresh or 1 teaspoon dried herbs to the food processor before mixing. Try rosemary, chives or herbs de provence. You could also add a pinch of fresh saffron, that you’ve first crumbled into the beaten egg mixture.
To convert measurements to UK equivalents, I really like this website!
- 3 Cups/6.77oz/192g blanched almond flour (not almond meal)
- 2 t garlic powder
- 2 t onion powder
- 1 T turmeric powder (or grated fresh turmeric)
- 2 eggs, beaten lightly
- ½ t Salt
- ½ t Pepper
- Flaked salt to decorate before baking - optional
- Set the Oven to 375F / 190C / Gas mark 5.
- Sieve the almond flour, garlic, onion and turmeric powders into the bowl of a food processor.
- Add the ½ t salt and ½ t pepper.
- Pulse briefly to combine.
- Add the beaten eggs.
- Pulse the food processor until a soft dough forms.
- Work the dough with your hands lightly to form into a ball.
- Place between two sheets of greaseproof/parchment paper and roll out to ⅛" thickness.
- Using a sharp knife, or a pizza cutter, cut the dough into small squares.
- Place the squares on a parchment-lined baking tray and put into the middle of the preheated oven.
- Bake for 8 minutes.
- Remove from the oven and turn the crackers over.
- Return to the oven and bake for a further 2-4 minutes.
- Remove the tray from the oven and take off any crackers that are browning on the edges.
- If necessary, return the tray to the oven for another 2-4 minutes until all the crackers are golden brown.
- Cool on a wire cooling rack until cold.
- Store in a sealed container for up to 3 days.
- Crackers will remain crisp when stored in the refrigerator.
- Feel free to warm the crackers slightly to serve.