Best Ever Gluten-free Dairy-free Crackers (not Paleo)

Wheat free * Dairy free * Gluten free * Vegetarian * Vegan * Parve

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Do you love Wheat Thins®? Do you miss Wheat Thins®?   As a well known cracker-aholic, switching to gluten-free crackers was probably even harder for me than giving up bread (because with the exception of my gluten-free cornbread, I have yet to find a bread I like).  I buy every gluten-free cracker that comes out and none of them have the right consistency for me.  Some are certainly fine, but delicious like Wheat Thins®? Not.  These crackers are remarkably easy to make and are exactly what I was hoping for when I started working on the recipe.

As written, the recipe makes savory, crispy crackers with just a hint of sweetness and no starchiness at all.  You can easily alter the recipe to your tastes:  low sodium?  leave out the salt.  Don’t have zatar aka za’atar?  Use poultry seasoning or any herbs you like – or none at all for a plain cracker.  Want a neutral tasting cracker?  leave out the garlic powder and herbs.  Don’t like seeds?  omit the egg and toppings.  I could go on forever with the possibilities.  You can also vary the shapes, once you’ve rolled out the dough, you can cut them into assorted shapes using cookie cutters or you can make them into larger crackers by just cutting them into rectangles or you can cut the rectangles into squares or diamonds.  I’ve also thought about, but have yet to try, rolling the dough into 1 1/2-inch balls and flattening them in a tortilla press, then cutting the resulting circle into wedges.  If you try that, let me know how it works : )
Best Ever Gluten-free Dairy-free Crackers

Zatar aka za’atar is a Middle Eastern spice mix generally made with sumac, sesame seeds, thyme and other spices.  The zatar I am familiar with is a greenish powder with sesame seeds but when I ran out and had to buy more, I found the zatar available was coarser in texture than the one I usually use.  Either would be fine in this recipe (though I like the powdery one better).

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1 cup gluten-free oat flour

1/2 cup masa harina (corn flour)

1 tablespoon sesame seeds

1 tablespoon zatar

1 tablespoon sugar

1/2 teaspoon granulated garlic or garlic powder

1/2 teaspoon salt

1/2 teaspoon pepper

3/4 cup very warm water

2 tablespoons olive oil

1 egg white, optional

Toppings such as poppy seeds, dukkah, chia seeds, dried herbs, pepper, optional

1.  In a large bowl, stir together the oat flour, masa harina, sesame seeds, zatar, sugar, garlic, salt, and pepper.

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Add the water and olive oil; stir until the mixture form a dough.

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Cover with greased plastic wrap and let stand in 10 minutes (the dough is very sticky before resting, but thickens when standing).

2.  Preheat oven to 400°F.

3.  Divide the dough in thirds and roll each into a ball.

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Take first ball and flatten on a piece of wax paper (recover the dough you are not working with).  Top with a second sheet of wax paper and roll until a 10-inch circle.  Roll exerting more pressure in the center and less around the edges.

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Cut into squares, rectangles, or other shapes.

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If desired, brush with crackers with egg white and sprinkle with toppings of choice.  Repeat with remaining dough.

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4.  Place as many as fit onto the cookie sheet and bake about 12 minutes or until a little browned and nutty smelling.  Remove from cookie sheet and cool on racks.

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Baking times will depend on thickness of the crackers.  Not all batches will bake evenly so check at 10 minutes; if any of the crackers look done, remove them from the cookie sheet and return the others to the oven, checking for doneness every 2 minutes.

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Makes:  5 dozen thin, 1 1/2-inch crackers or more or less

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8 thoughts on “Best Ever Gluten-free Dairy-free Crackers (not Paleo)

  1. These were really tasty. I wish I was able to make a double batch, but then it would take too much time! 2/3 of the crackers are already gone!

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  2. Pingback: Living Gluten Free
  3. you asked me to get tam tams at the last minute, i couldn’t, so you did something with seeds and spices – no flour at all. they were EXCELLENT.

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  4. Yum! What about the ones you made for Passover a few years ago? I don’t think you even used Kosher for Passover Matzoh meal….

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