My kids love snacks. But most gluten free snacks you buy in the store are very expensive and have very little (if any) nutritive value. I like most of the food my kids eat (even snacks) to feed their body the vital nutrients it needs. So, in an effort to save money and add more nutrition to their lives, I started making my own snacks. Everyone in my family loves these crackers. They are easy to make and have lots of nutrition. They are packed with fiber, iron, Vitamin E and magnesium.
Gluten Free Crackers- Wheat Thin Style
Ingredients
- 1 cup Almond Flour
- 1/2 cup Sorghum Flour
- 1/2 cup All-purpose Gluten -free Flour (I use Better Batter)
- 1/2 tsp Salt
- 1 tsp Xanthan Gum
- 1 tsp Baking Powder
- 2 Tbs Oil
- 2 Tbs Honey
- 1/2 cup Water-warm
Instructions
1. Preheat oven to 350 degrees.2. Add all dry ingredients to a stand mixer bowl. Mix with a spoon to combine. 3. Add wet ingredients to stand mixer bowl. Mix on high speed 1-2 minutes. Dough will look sticky.4. Remove dough from bowl and form into a ball. If dough is too sticky you can sprinkle a surface (lined with parchment paper) with GF flour and knead a few times until a smooth ball is formed. 5. Divide dough in half. Roll out onto parchment paper or silicone baking sheets to form a rectangle.I use a pizza cutter to make rectangular shape more precise. Roll dough just slightly thicker than you would roll a tortilla. Make sure the middle and edges are all the same depth. Otherwise the edges will burn and middle won't be done. 6. Cut into small squares with a pizza cutter before baking. You can also make any design you would like to make at this time. I usually make a few pokes with a fork or sharp edge so they look more like store bought crackers.7. Transfer parchment paper or silicone baking sheets (with the crackers on them) to a cookie baking pan.8. Put crackers in the oven and bake for 15-18 minutes or until light brown on top. Do not under bake or the crackers won't be crispy.9. Remove from oven and let cool. The crackers will get a little crispier as they cool. When cool they can be eaten right away or stored in an airtight container or ziplock for up to a week.
Details
Prep time: Cook time: Total time: Yield: about 100 square crackers