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Gluten-Free Smoky Crackers

  • Yield: Makes 50
Gluten-Free Smoky Crackers

Photography: Scheimpflug Digital

Source: Everyday Food, January/February 2012


  • 1 cup gluten-free all-purpose flour blend
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon coarse salt, plus more for sprinkling
  • 1 tablespoon extra-virgin olive oil


  1. Preheat oven to 400 degrees. In a large bowl, whisk together flour blend, paprika, and salt. Add oil and 1/4 cup water and stir until a ball forms. Form dough into a disk and roll out between sheets of parchment paper to 1/8-inch thickness. Peel top parchment from dough and cut dough into 1-inch squares (do not separate squares). Lightly brush top with water and sprinkle with salt. Transfer dough on parchment to a baking sheet and bake until crisp and slightly puffed, 25 to 30 minutes, rotating sheet halfway through. Let crackers cool completely on sheet on a wire rack, then separate.

Cook's Note

Store crackers in an airtight container, up to 1 week.

Reviews (3)

  • courtneylyn324 22 Mar, 2012

    I tried this with Bob's Red Mill all purpose flour. I felt the smoked paprika was a little too strong, so my second batch I substituted with a tsp of Hidden Vally Ranch dry dip mixture in Garlic Herb- it's also gluten free. I also added a slight more oil so it would hold together better. They came out great!

  • concordma 16 Jan, 2012

    Really? 25-30 minutes in a 400 deg oven for something that is 1/8" thick? Bet that's where the "smokey" flavor really develops! Good thing I didn't believe that would work! 10-15 min was fine.

    These are on the dull side, but ok to "put something on". Rolled out more easily than I would have imagined.

  • mishitofu 15 Jan, 2012

    I made this with garbanzo bean flour. The were literally burnt and inedible after about 15 minutes in the oven. :(

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