Gluten-free Vegan Italian Herb Crackers

Gluten-free Vegan Italian Herb Crackers
Gluten-free Vegan Italian Herb Crackers

Gluten-free Vegan Italian Herb Crackers

  • 1/4 cup of Denise’s All Purpose Gluten Free Flour Mix (I used the Gluten Free Girl’s post on gluten-free holiday baking and modified it a bit – to make 500 grams of the mix, you’ll have a bit extra to use for other recipes, whisk together thoroughly 50 grams of oat flour, 50 grams of teff flour, 75 grams of sorghum flour, 25 grams of potato flour, 125 grams of sweet or glutinous rice flour, 75 grams of potato starch, 50 grams of arrowroot, and 50 grams of tapioca starch) or use a safe for you commercial gluten free all purpose flour.
  • 1/4 cup of brown rice flour
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of ground chia seed
  • 1 teaspoon of Italian Seasoning mix or (or a bit of oregano, basil, marjoram, sage, rosemary, and thyme to add up to 1 teaspoon)
  • 2 teaspoons of olive oil or a safe oil for you
  • 4 Tablespoons of water.

Preheat oven to 375°F.

Put all dry ingredients in a bowl and whisk to combine.

Dry ingredients in bowl
Dry ingredients in bowl

Then add the oil and water and mix with a silicone spatula until the dough holds together in a ball.

Dough after adding wet ingredients and mixing
Dough after adding wet ingredients and mixing

Flatten the ball to a frisbee-like shape, and then place it on a sheet of parchment paper.

Dough in Frisbee shape on parchment paper
Dough in Frisbee shape on parchment paper

Place another sheet of parchment paper over the dough and roll out the dough between the two sheets to about an eighth of an inch.

Dough being rolled between two sheets of parchment paper
Dough being rolled between two sheets of parchment paper

Peel off top layer of parchment, and use a knife to cut lines in the dough (don’t cut through parchment). The picture shows that I used a ravioli cutter to get the squiggly lines, but at the end it started getting clogged and stopped doing the squiggly lines because it all gummed up in the wheel, which was a pain to clean.  Which is why I suggest a knife.

Dough after rolling and cut up into cracker size pieces
Dough after rolling and cut up into cracker size pieces

Transfer the parchment with the dough on it to a sheet pan.

Dough and parchment paper on sheet pan
Dough and parchment paper on sheet pan

Bake for 15-20 minutes. Leave the crackers on the pan to cool. Once completely cool, transfer to an airtight container to store, or just eat them all.  That’s a viable option too. Enjoy!

Crackers after baking
Crackers after baking

 

    1. I just made my second batch of these and like them a lot. They are a lot crunchier than saltines which is partly why I think they are excellent. For the flour mix, I didn’t have teff flour or the sweet rice flour so substituted brown rice flour for both and it didn’t seem to matter. I found that I needed a little less water though. Rolling them out between sheets of parchment was a brilliant idea which works really well. I used the little spatula to make the cuts – not as pretty as yours but it does the job without sticking. Thanks for the recipe.

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