Saturday, January 21, 2012

Day 19 of 21: Gluten Free Herb Crackers

To satisfy my cravings for bread while on the Elimination Diet I decided to give homemade Gluten Free Crackers a shot.  I adapted this recipe from Oh She Glow's Vegan and Gluten Free Crackers.  

These are tasty little crackers with a good crunch.  I can't compare them to real crackers, because the texture and taste is different...although surprisingly delicious just the same. 

If you don't hear from me tomorrow (or Monday, ha!) it's because the Niners are playing the Giants for the NFC Championship and the city will be going crazy.  Don't worry I'll be right there with them :)

I ate my crackers with an avocado/salt/lime combo and leftover Pepita Pesto.  Perfect mid-day snack.

Gluten Free Herb Crackers
Makes approximately 36

3/4 Almond Meal
1/2 Cup Gluten Free All Purpose Flour (I used this one)
2 Tbsp Nutritional Yeast
1/4 tsp Garlic Powder
1 tsp Fresh Thyme chopped
1 tsp Fresh Rosemary chopped
1/4 tsp Baking Soda
1/2 tsp Salt
2 Tbsp Ground Flax Seed
1 Tbsp Whole Flax Seed
2 Tbsp Pepita Seeds (Pumpkin Seeds)
1/4 Cup Water + 1 Tbsp Water (as needed)
2 tsp (divided) Olive Oil

Preheat oven to 350˚ F.  Combine all ingredients except for the water and olive oil in a mixing bowl.  Add water and 1 tsp olive oil and mix by hand until the ingredients start to form a ball.  I needed an extra Tbsp of water to form a ball.  Place a piece parchment paper on a working surface.  Begin to roll out dough until it is as thin as you can get it without breaking apart - about 1/8" thick.  Brush the remaining 1 tsp of olive oil on top of crackers.  Carefully using a knife cut the  dough into squares.  Place parchment on baking sheet and bake for about 25 minutes or until brown.

The sheet of dough should break apart easily.  The crackers are best eaten within 2 days.  Store in an air tight container.


  1. hayls that first picture is AMMMAAZZZIIINNGG

  2. These are amazing! Thanks for the recipe :)

  3. omg, all this food looks delicious! This would be the perfect lunch!

  4. This is my go-to cracker recipe. I made a few modifications. We have fresh basil growing in the window so I used it instead of rosemary and thyme. The taste is lovely. I also added ground hemp seeds, sunflower seeds and sesame seeds as well as what the recipe suggested. A bit more water was needed but it's a very forgiving recipe. It seems to like to be played with. I divided the dough in two and rolled each piece separately to get nice, thin crackers. I found silicone parchment paper at the dollar store and it's fabulous when you roll out the dough because it really doesn't stick. These are truly delicious crackers. I get compliments every time I feed them to someone. Thank you so much for such a great and versatile recipe.

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