Finally, this day has come! After many years of cooking & baking, 3 years of blogging and more than 200 published recipes I finally managed to come up with something savory! It’s not that my oven would throw anything not sweet back at me… I gathered my strengh multiple times to work on something savory but in the end everything turned into chocolate muffins or apple pie in my hands. Yes, I’m that much lost to sweets. Finally, the ice broke last week…
I thought if I do this let’s create a recipe that’s suitable for a lot of folks: gluten-, yeast-, egg-free and vegan. I put as much whole grain flours in there as the dough would take to make these crackers rich in fiber for the slow absorption of carbs (low glycemic index). The dough is also nut-free, top 8-free and corn-free, because it seems that corn allergy is also a major concern to many.
And of course, a good recipe is a quick & simple one: like this, ready in 30 minutes including baking!
Ingredients for one backing tray:
80g or 2/3 cup millet flour
40g or 1/3 cup buckwheat flour
60g or 1/2 cup brown rice flour
50g or 1/2 cup tapioca starch
1 teaspoon of salt (I use pink Himalayan salt)
1 teaspoon of caraway seeds
60g or 0.25 cup olive oil
100g or 0.4 cup water
Please remember that I use measurements in grams to make my recipes precise and reproducible. However, I convert them to cups for your convenience with the help of conversion tables. Trust me, it is worth investing in a kitchen scale: The Gluten Free Girl and The Gluten Free Vegan Girl also agree. 😉
- Preheat oven to 160 C / 320 F.
- Measure solid and liquid ingredients in a food processor.
- Pulse a couple of times and mix thoroughly.
- Put dough on a baking tray lined with baking sheets. Pour some olive oil on the dough ball, cover with another sheet of paper and roll really thin.
- Peel off the upper layer of paper carefully. Slice dough any way you’d like with a knife: I made small diamond shapes but you could make a puzzle if you feel like it! 🙂
- Bake at 160 C / 320 F for 15 minutes or until golden brown. As the dough layer is really thin, pay attention in the last minutes of baking: things could get a little toasted really fast!
Let me show you how quick all this is in some pictures:
Of course you may use any other seasoning you like for this. I tried rosemary and herbs de Provence, but I liked the ones with caraway seeds the best.
If you’re not already in love with this dough for its quick and easy preparation, I’ll tell you now that you can keep the dough in the fridge for 1-2 days or freeze it, too!
These crackers make a great snack or could be served with spreads, as well.
Let’s talk numbers. This amount of ingredients yields approx. 240g of crackers, with 175g of carbs altogether, which makes approx. 73g CH/100g.
This recipe was shared at Gluten Free Fridays.
- 80g or ⅔ cup millet flour
- 40g or ⅓ cup buckwheat flour
- 60g or ½ cup brown rice flour
- 50g or ½ cup tapioca starch
- 1 teaspoon of salt (I use pink Himalayan salt)
- 1 teaspoon of caraway seeds
- 60g or 0.25 cup olive oil
- 100g or 0.4 cup water
- Preheat oven to 160 C / 320 F.
- Measure solid and liquid ingredients in a food processor.
- Pulse a couple of times and mix thoroughly.
- Put dough on a baking tray lined with baking sheets. Pour some olive oil on the dough ball, cover with another sheet of paper and roll really thin.
- Peel off the upper layer of paper carefully. Slice dough any way you'd like with a knife: I made small diamond shapes but you could make a puzzle if you feel like it! 🙂
- Bake at 160 C / 320 F for 15 minutes or until golden brown. As the dough layer is really thin, pay attention in the last minutes of baking: things could get a little toasted really fast!
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