Gluten Free Vegan Crackers
Gluten Free crackers are not as hard as they may seem. They are basically a kind of shortbread recipe that went savoury- you’re going to do about a 2:1 ration of flour and starch to solid fat (ie coconut oil), xantham gum, honey and water to hold it together, baking soda and vinegar to leaven it. For an even easier version without xantham gum, try my almond sesame rosemary crackers.
The recipe below, admittedly, has alot of ingredients because I was experimenting, but it doesn’t have to be so complicated. Simply take the same proportions of flour/starch, solid fat (any kind), leavening agents and binding agents and put in your own flours and flavours….
Try dried figs, rosemary and sea salt, or sundried tomatoes, oregano and garlic, or bacon, cheddar and cumin, or any number of combinations that strike your fancy. Maybe dried cranberry, lemon and almond, or even apricot and nutmeg. The possibilities are endless.
The flavour combination I played with was rose petal, lavendar and lemon. It turned out ok- very snooty and perfect for a tea party with expensive chevre cheese.
Gluten Free Vegan Crackers
- 3 tbsp amaranth flour
- 3 tbsp arrowroot starch
- 3 tbsp brown rice flour
- 2 tbsp almond flour
- 1/2 cup solid coconut oil
- 2 tbsp melted honey (Vegan: 1 tbsp sugar, or 2 tbsp maple syrup or agave nectar)
- 1/2 tsp xantham gum
- 1/2 tsp salt
- 1/2 tsp vinegar
- 2 tsp water
Flavouring: ( the flower options may not be your favorite, not everyone loves them. I’ve provided other choices too just in case)
- 2 tbsp dried rose petals crushed or ground in spice grinder (or 3 figs, finely chopped)
- 2 tspdried lavendar flowers (or 2 tsp finely chopped fresh rosemary to go with the figs)
- grated zest of 1/2 lemon
- Mix the amaranth, arrowroot, brown rice,almond, xantham gum, and salt thoroughly in a bowl.
- Cut in or crumble in the coconut oil chunk by chunk with a fork or pastry blender. The mixture should look like large crumbs when you are done. Put in the fridge to keep it cold while you prepare the wet ingredients and flavourings.
- In a separate bowl, mix the water and vinegar first, then add the melted honey.
- Add the lemon zest, lavender and rose to the dry ingredients.
- Mix in the wet ingredients, and shape into a ball. Return to the fridge for 5 min to cool. You want the mixture to still retain sizeable crumb-like shapes of coconut oil inside. These will melt in the oven later and make the cracker flaky and crunchy.
- Roll out the ball on parchment paper to about 1/4 inch thickness. Cut out shapes of your preferance.
- Place on a greased cookie sheet, and paint with a little olive oil and salt if you wish. Cook in a hot oven at 350 degrees for about 10 minutes or until the edges of the crackers start to go golden.
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