Prep: 10 minutes
Bake: 12–15 minutes
These rich, buttery crackers are slightly sweet. Although they’re called buttery, your favorite vegetable oil works just as well as butter in this recipe. Sesame seeds and Parmesan cheese add a nice nutty note but if either sesame or dairy isn’t in your diet, just omit it.
MAKES 24 CRACKERS.
1 cup Mary’s Baking Blend (below) or gluten-free all-purpose flour blend of choice
2 tablespoons grated Parmesan cheese, optional
1 tablespoon sesame seeds, more for sprinkling on top, optional
1 teaspoon baking powder
½ teaspoon xanthan gum (omit if xanthan is in your flour blend)
¼ teaspoon salt, more for sprinkling on top
2 teaspoons honey or agave
2 tablespoons melted butter or vegetable oil
2 tablespoons sunflower oil or olive oil
4-6 tablespoons warm water, more if needed
1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour blend, Parmesan cheese (if using), sesame seeds (if using), baking powder, xanthan gum and salt. Add honey, melted butter and oil and stir to combine.
3. Add 4 tablespoons warm water and mix together. Add remaining 2 tablespoons water, a little at a time, until dough is just moist enough to hold together and forms a soft ball when patted together with hands. If dough is too crumbly, add more water, 1 teaspoon at a time, just until it holds together. The more water added, the less crispy the crackers.
4. Roll out dough between 2 pieces of parchment paper to about ¼-inch thickness. Remove top sheet of parchment paper and cut dough into rounds with a 2-inch biscuit cutter or into 2×2-inch squares.
5. Transfer dough to prepared baking sheet. Brush crackers with a little water and top with salt and sesame seeds, if desired.
6. Place in preheated oven and bake 12 to 15 minutes or until golden brown.
7. Remove from oven and let cool on baking sheet. (Crackers will continue to cook as they cool.)
Each cracker contains 44 calories, 2g total fat, 1g saturated fat, 0g trans fat, 3mg cholesterol, 39mg sodium, 6g carbohydrate, 0g fiber, 1g sugars, 0g protein, 4Est GL.
Mary’s Gluten Free Baking Blend
MAKES 6 CUPS.
2 cups brown rice flour
2 cups white rice flour
11/3 cups potato starch (not potato flour)
2/3 cup tapioca starch/flour
Mix ingredients together.
Store this blend in a tightly covered container in the refrigerator until used.
Each cup of flour contains 564 calories, 2g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 4mg sodium, 127g carbohydrate, 4g fiber, 1g sugars, 7g protein, 88EST GL.
Contributor Mary Capone is author of The Gluten-Free Italian Cookbook, (The Wheat Free Gourmet Press) and owner of Bella Gluten-Free, a company that produces healthy, allergy-friendly baking mixes.