Description
These gluten-free crackers will become a staple of your aperitifs. Crispy, thin, tasty and very easy to prepare, they are a healthy and delicious alternative to store-bough appetizers. Perfect for dipping in sauce or enjoy on their own.
Ingredients
Scale
- 1/2 cup oat flour (make your own, see notes)
- 1/2 cup brown rice flour
- 1/4 cup potato starch
- 2 tbsp ground flax seeds
- 1 tsp dry rosemary
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp garlic powder
- 1/4 tsp sea salt
- 1 tbsp olive oil
- 3–4 tbsp cold water
Toppings
- 1/2 tsp sea salt flakes
- 1 tbsp rosemary
- 1 tbsp sesame seeds
Instructions
- Preheat the oven to 325 degrees F and prepare two large sheets of parchment paper.
- Add the oat flour, brown rice flour, potato starch, ground flax seeds, spices and salt to a food processor or a mixing bowl, and process or whisk by hand until everything is combined.
- Then add the oil and pulse or stir until you get a crumbly texture. At this step, the dough should be very dry and crumbly, don’t worry it’s normal.
- Gradually add the cold water, one tablespoon at a time, and mix until the dough starts to hold together and is easily moldable. Just add enough water to get the right consistency, it shouldn’t be more than 4 tablespoons. The dough shouldn’t be sticky or too wet.
- Shape the dough into a big loose ball with your hands. Place on a flat surface lined with a large sheet of parchment paper. Cover with another sheet of parchment paper and use a rolling pin to roll out the dough into an even rectangle about 1/8 inch thick. If you’re making a big quantity of dough or if your baking tray is too small, divide the dough and proceed in several times.
- Sprinkle the dough with sea salt flakes, dry rosemary and sesame seeds. Cover again with the parchment paper and gently roll out using the rolling pin to encrust in the dough.
- Using a knife or a cutter, cut the sheet of dough into small squares (see photos).
- Transfer the pre-cut dough still on the parchment paper directly to a baking tray. Bake for 15 minutes, then break off and flip the crackers. Bake for another 4-6 minutes, until dry and beautifully golden brown.
- Remove from the oven, transfer on a cooling rack and let completely cool.
- Store leftovers in an airtight container at room temperature for up to 1 week.
Notes
- For homemade oat flour, simply mix rolled oats in a high-speed blender until you get a fine powder. If you’re gluten intolerant, make sure you’re using certified gluten-free oats.
- You can substitute oat flour with gluten-free flour blends or regular all-purpose flour if you’re not gluten-free. However, I haven’t try it so I can’t guarantee the results.