My quest for finding new and interesting gluten free recipes prompted a library search, which recently led to this marvellous recipe for gluten free ginger snaps and now this very interesting cracker recipe, which is from ‘The Joy of Gluten Free, Sugar Free Baking,’ by Peter Reinhard & Denene Wallace. Having researched bread making I immediately recognized the name of Peter Reinhard, and was anxious to have a look at the recipes.
The main ingredient in these tasty crackers is sesame flour. It can be hard to find but you can make your own by pulsing sesame seeds in a coffee grinder or food processor. I think this gave better texture to the cracker, truth be told. Using my mini food processor I was afraid of going too far and ending up with butter. I didn’t get a finely ground flour, but it ended up adding a lot to the final texture.
If the dough seems wet after mixing, sprinkle in a little gluten free rice flour, tapioca or potato starch. I’m not sure why my dough was so wet but I’m glad I trusted my instincts to add something to correct it. It also made rolling and transferring the crackers easier.
Do bake them long enough to get some good colour. Unlike a lot of factory made crackers that are full of things you don’t want to know that help with this, I’ve found that when making any type of cracker, it adds immensely to the flavour – as well as the appearance.
To keep them neutral in taste leave out the onion powder, and to keep them crispy store them uncovered. Fantastic as a side to soup or salad, these would also be a great with any cheese board or eaten out of hand, slathered with your favourite cracker toppings.
Gluten Free Sesame and Mozzarella Crackers
Flavourful, full of texture, and especially if you've never made crackers before, you should give this interesting cracker recipe a try.
- 1 1/2 cups sesame seed flour
- 1/2 cup almond flour
- 1 teaspoon GF baking powder
- 3/4 teaspoon onion powder omit for more neutral flavour
- 1/2 teaspoon freshly ground black pepper
- 2 eggs
- 1 cup grated low moisture mozzarella or other good melting cheese
optional egg wash
- 1 egg
- 2 tablespoons water
Heat oven to 300°F and line 2 baking sheets with parchment paper or silicon mats, then lightly mist with spray oil.
In a medium bowl, combine the first 6 (dry) ingredients.
In a large bowl, whisk the eggs. Add the flour mixture and cheese, stirring until all is thoroughly combined; the dough will be stiff. Scrape down the sides of the bowl and form the dough into a ball. If it’s too dry, stir in water, 1 teaspoon at a time, just until the dough comes together to make a play-dough like dough. If it’s a little wet, sprinkle in some gluten free flour or starch to firm it up.
Lightly spray 2 more pieces of parchment or silicone mats and place the dough between them. Roll out the dough with a rolling pin, until slightly thinner than 1/4 inch.
Put a bit of vegetable oil in a saucer type dish. Dip a 2-inch round biscuit cutter into the oil to coat the cutting edge.
Gently peel back the top piece of parchment or silicone and cut the crackers. Using a small metal spatula, or your fingers, transfer the cut crackers to the baking sheets; you can position them close together as they won’t spread.
Bake for 12 minutes, then rotate the pans and bake for 12 to 15 minutes more, until golden brown and crisp. The crackers will get crisper as they cool.
*Make your own sesame flour by grinding sesame seeds in a coffee grinder or food processor, leaving some texture for this recipe.
**Recipe is easily halved.
***I didn't use the egg wash, but if you want to, brush it on after rolling.