If you’re searching for a gluten-free cracker that doesn’t taste like cardboard to serve with your cheese platter, try the Herbed Amaranth Crackers. When you’re craving a salty snack you don’t have to sneak, whip up a batch of Almond Crackers with Sea Salt and Cracked Black Pepper. The next time you serve cocktails, pair them with delicious Sesame Rice Crackers.
Sesame Rice Crackers
These are delicate, crispy crackers perfect for serving alongside cocktails. You can use all white rice flour or all brown rice flour, but be sure to avoid using sweet rice flour, which is starchier and will create a sticky dough.
Yield: about 3 dozen crackers
Ingredients:
- 3/4 cup white rice flour
- 3/4 cup brown rice flour
- 2 teaspoons baking powder (use gluten free)
- 3/4 teaspoon salt
- 2 tablespoons sesame seeds
- 1 cup boiling water
- 1 tablespoon oil
- 1 teaspoon sesame oil
Preparation:
Preheat oven to 350 degrees F.
Sift flour, baking powder, and salt into mixing bowl. Add sesame seeds and stir to combine.
Add boiling water, oil, and sesame oil, and stir to form a stiff dough. Let the dough cool down enough to handle, about 5 minutes.
Divide the dough into 2 parts and roll each as thinly as possible, between sheets of parchment. Transfer dough (on parchment sheet) to baking sheet. Remove top sheet, then score using a paring knife or pastry wheel.
Bake the sheets in preheated oven at 350 degrees F for 5 minutes, then increase the heat to 425 degrees F and bake an additional 5 to 10 minutes or until golden brown. Remove crackers from the oven, let cool, break apart, and store at room temperature in a tightly sealed container.
Amaranth Crackers with Herbs de Provence
Amaranth flour lends a distinctive nutty, earthy flavor to these herbed crackers. Sturdy enough to stand up to spreadable cheese, these are excellent with chevre.
Yield: about 2 dozen crackers
Ingredients:
- 1 cup amaranth flour
- 3 tablespoons olive oil
- 3 tablespoons water
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon herbs de Provence (rosemary, savory, marjoram, thyme, and lavender flowers)
- Coarse salt for sprinkling
Preparation:
Preheat oven to 350 degrees F.
Place flour, oil, water, baking powder, salt, and herb blend in bowl of food processor.
Process until dough comes together. It will be fairly dry and crumbly; do not add extra moisture. Knead a few turns until smooth. If dough is sticky, dust with additional flour.
Place dough on parchment sheet, cover with another parchment sheet, and roll out to a thickness of about 1/6 inch. Use a cookie cutter (if desired) to cut shapes. Place crackers on parchment-lined baking sheet. Dock crackers with a fork and sprinkle with coarse salt if desired.
Bake crackers for 12 to 15 minutes, or until edges are golden. Remove from oven, let cool completely on rack, and store in an air-tight container.
Almond Crackers with Sea Salt and Cracked Pepper
Crunchy and satisfying, these are the perfect snacking cracker. Loaded with all the good things almonds have to offer, they make a terrific between-meal or post-workout snack that you can feel good about eating and actually enjoy!
Yield: About 4 dozen crackers
Ingredients:
- 2 cups almond flour
- 3/4 teaspoon sea salt plus additional for sprinkling
- 1/2 -- 1 teaspoon cracked pepper (according to preference)
- 1 egg white
- 1 tablespoon cold water
- 1 tablespoon extra-virgin olive oil
- Coarse salt for sprinkling
Preparation:
Preheat oven to 350 degrees F.
In a medium mixing bowl, stir together almond flour, salt, and pepper.
In a small bowl, use a fork to whisk together egg white, water, and olive oil.
Add wet ingredients to dry ingredients and stir until fully incorporated. Divide the dough in half.
Place one half of the dough between two sheets of parchment paper and roll as thin as possible (shoot for 1/8 inch).
Remove top sheet of parchment and transfer bottom sheet, with dough on it, to baking sheet.
Use a pastry wheel, pizza cutter, or paring knife to cut the dough into desired-size squares. Sprinkle liberally with coarse salt, if desired.
Bake at 350 degrees F for about 10 minutes, until just golden. Turn off oven and let crackers remain in oven until golden brown, about 5 more minutes. Let cool completely on baking sheet and store in an air-tight container.
Photos are courtesy of the author.
