Cheese and crackers go so well together. Most gluten-free crackers contain ingredients I choose not to eat, so I decided to make my own to go with my dairy-free cheezes.
I initially made this recipe using brown rice flour, but unfortunately, my brown rice flour was too coarse to form a smooth dough that held together. I repeated the recipe with quinoa flour and it worked really well. The dough was easy to handle and roll. I seasoned half of the batch with salt, the other with salt and rosemary.
The crackers were crunchy, read this as hard-crunchy, not crisp and flaky. They were somewhat palatable on the day of baking, however, on the second day, they were inedible: chewy, hard and stale. Maybe re-crisping, sorry re-crunching them in the oven would help? Then maybe not.
I guess it’s back to brown rice snaps or Flackers for me.
QUINOA FLOUR CRACKERS (gluten-, dairy-free)
adapted from little house living: brown rice crackers
- 110 g (1 cup) quinoa flour
- 1/2 teaspoon sea salt
- 1 tablespoon melted coconut oil
- 1 teaspoon olive oil
- 1/2 tablespoon softened honey
- ~80 ml (~1/3 cup) filtered water, or as needed
- melted coconut oil, for brushing
- coarsely ground sea salt, for sprinkling
- dried rosemary, for sprinkling (optional)
1. Preheat oven to 200 C (400 F).
2. In a bowl, mix together the quinoa flour and salt.
3. In another bowl, mix together 1 tablespoon coconut oil, olive oil and honey.
4. Stir the oil mix into the quinoa flour, and add just enough water to create a smooth non-sticky dough.
5. Roll the dough out on a piece of parchment paper to 3 mm (1/8 inch) or thinner.
6. Transfer parchment paper and dough as one unit to a baking sheet
7. Score the dough into shapes using a pizza cutter or sharp knife. Prick the crackers with a fork, if desired.
8. Brush the tops with coconut oil and sprinkle with salt and rosemary, if using.
9. Bake for ~15 minutes, or until lightly browned. If your crackers are not browning at the same time, remove the browned ones from the oven first.
10. Let crackers sit on baking sheet for 1-2 minutes before transferring to a wire rack to cool. Enjoy on the day of baking.