There’s something oh-so-satisfying about finding a really great recipe and these fantastic gluten free crackers are exactly that!
The recipe from the genius work at Gluten Free Artisan Bread in Five Minutes A Day was one I’d first posted on earlier this year, with the success of the boule & baguette recipes. Pretty much ever since, I’ve had some of the dough stashed in my fridge, ready to bake gluten free bread – at any time! Basically, in five minutes a day~
I was so enthralled with the above process, that I had forgotten to try other recipes in the book. By using a small piece of the ready-made, refrigerated dough, the cracker recipe was, literally, as easy as rolling out the dough.
While you could use any number of things like herbs, spices or seeds, I tend to go with poppy seeds – something I always seem to have on hand.
I’ve also tried them with grated parmesan & some fresh thyme, which really upped the flavour and the artisan quotient! A great accompaniment to cheese, with dips like hummus or tapenade these will really put some wow in your presentation, won’t cost the bomb and, taste good. Really good.
Using a pastry wheel or pizza cutter you can cut them into whatever size and shape you can dream up, just remember to roll the dough out very thinly. If it’s too thick, they just won’t have the snap & crunch of a cracker, and just might not cook through.
These also store very well and will keep crisp for a few days – if they last that long~
ps Here’s the GF Artisan Bread Mixture #1 as a separate post – I’m sure there will be more recipes/posts using it.
- 1/2 pound (orange size portion) of any lean dough, i.e. mixture #1
- Olive oil, for drizzling
- Sesame or other seeds, for sprinkling the top crust (optional)
- Oiled parchment paper, for the pizza peel
- Preheat the oven to 400° (20 - 30 minutes)
- Using wet hands, pull of a 1/2 pound (orange size) piece of dough and place it on a lightly oiled piece of parchment paper.
- Drizzle a small amount of oil over the dough and pat it into a disk.
- Drizzle the surface of the dough with more oil and cover it with plastic wrap.
- Using your fingertips or a rolling pin, press it into a 1/16 inch thick rectangle.
- Peel off the plastic wrap. If you want to make crackers, use a pizza cutter to score the dough into squares of the size you desire. Otherwise, proceed to next step.
- Transfer the parchment paper to a baking sheet and sprinkle with seeds, if using.
- Prick the surface all over with a fork to allow steam to escape and present puffing.
- There’s no need for resting time.
- Bake for about 15 minutes, or until golden brown (since these are so thin, be careful not to scorch them when baking)
- Allow to cool on a rack - once cooled they’ll crisp.
- They store well in airtight containers at room temperature.
- * Makes two 12-inch sheets or at least 2 dozen 2-inch crackers.