- Preheat and Line: Preheat oven to 400F (200C) and line a large baking sheet with a silpat or parchment paper.
- Prepare Dough: Combine flour, salt, olive oil, and 1/4 cup of water in a mixing bowl and mix well until you get a homogeneous dough. (If dough is too dry, add a little extra water at a time until you get a smooth and pliable dough that isn’t sticky. If dough is too wet, sprinkle a bit more of gluten-free flour and mix until the dough is no longer sticky.)
- Roll Dough: Roll dough between two pieces of parchment paper until it’s very thin (roughly 1/8-inch thick). Make sure to maintain the same thickness throughout.
- Cut Dough into Squares: Remove the top piece of parchment paper and slice dough into small 1.5-inch squares.
- Transfer Squares to Baking Sheet: Separate the cut-out dough squares and transfer them to the prepared baking sheet, placing them in a single layer at least 2 inches apart.
- Prick Holes in Dough: Use a fork to prick 2 lines of holes on the surface of each square of dough.
- Brush with Oil: Brush each square with olive oil and sprinkle a little salt over.
- Bake Till Crispy: Bake until crispy and golden brown (approximately 15 to 20 minutes), rotating the sheets halfway through.
- Cool Completely: Allow crackers to cool completely on baking sheet before serving or storing.
Gluten-Free All-Purpose Flour: Make sure that your gluten-free all-purpose flour blend contains xanthan gum. If not, add 1/4 teaspoon of xanthan gum for every cup of gluten-free flour. I prefer using a flour blend that is made up of lighter flours/starches such as rice flour, corn starch, or tapioca starch. I do NOT recommend using a blend with heavier flours such as garbanzo bean flour.
Olive Oil: I like using extra virgin olive oil in this gluten-free crackers recipe because I like the taste it imparts. You can use avocado oil or other oils if you prefer. If you are not lactose-intolerant, feel free to use melted butter in equal quantities.
Salt: I use a herb-flavored salt but you can also use normal fine salt.
Optional Add-Ins: You can sprinkle some dried herbs (such as rosemary, thyme, or oregano) on top of the crackers once you’ve brushed them with oil for extra flavor. You can also add in a pinch of ground paprika or turmeric to the flour before mixing to add color and taste.
Storing: To store, place the cool gluten-free crackers in an airtight container and store at room temperature for up to 5 days.
Freezing the Dough: You can make the dough beforehand, wrap the dough in plastic wrap and freeze for up to 2 months. Let the dough thaw completely overnight in the refrigerator, before rolling it out, cutting, pricking with holes, brushing with oil and baking.
Adapted from: The Pretty Bee
- Category: Snacks
- Method: Baking
- Cuisine: American
Keywords: gluten-free crackers, gluten-free crackers recipe