This recipe is my tweaks of this MOMables recipe. Their version is dairy free, but mine has dairy, as I made it with what was on hand. The MOMables folks also have a tree-nut free alternative in their recipe. If you haven’t visited their site, I strongly recommend visiting and poking around.
This is a super-easy cracker recipe. A good one to start out your gf baking, and also a good one for the kids to make on their own. Choosing the shape of their crackers was fun for my kids. To me these taste like a mix of Mary’s Gone Crackers and what I remember of Wheat Thins.
This is a delicious gluten free, family-friendly recipe! It can also be (if you double check ingredients!) a wheat free, soy free, egg free, peanut free, fish free, shellfish free, corn free, and vegetarian recipe.
- 1/2 cup millet flour and 1/4 cup brown rice flour (or 3/4 cup brown rice flour)
- 1/2 cup almond flour
- 2 TBS ground chia
- 1 TBS parmesan cheese
- ¼ tsp garlic powder
- ½ tsp salt (Applewood Smoked Salt is amazing
- ¼ tsp baking soda
- ½ tsp dried rosemary (or 1tsp herbed salt mix)
- 2 Tbsp chia seeds
- ½ tsp melted butter or coconut oil
- ¼ c water
Preheat oven to 350F and line your cookie sheet with silpat, Reynolds Release, or parchment paper.
In a large mixing bowl (not your stand mixer), combine everything from flour through chia seeds. Use a large fork or whisk to combine well.
Melt the butter or coconut oil, and drizzle over the flour mixture. Drizzle the water over the flour as well. Mix first with the fork, then knead with your hands to make it form a ball.
Put plastic wrap on your counter, place the dough on top of it, and place another sheet of plastic wrap on top of that. Use a rolling pin to roll it to be approximately 1/8” thick, but it can be thicker if necessary to avoid the dough ripping.
Use some cookie cutters to make cute shapes (I made angels and penguins as we’re in the time running up to Christmas) or use a pizza wheel or knife to make squares/rectangles or another shape. Transfer the cut shapes to the lined cookie sheet. I found it was easier to transfer the shapes by popping them out of the cookie cutter directly onto the cookie sheet.
After making one set of crackers, make a ball out of the remaining dough, re-roll, and cut another set. Repeat until all the dough is used up.
Bake on the cookie sheet for 18-20 minutes, until the edges become golden brown. Let cool, then transfer to an airtight container for storage.