Gluten-Free Smoky Crackers

  • Yield: Makes 50
Gluten-Free Smoky Crackers

Photography: Scheimpflug Digital

Source: Everyday Food, January/February 2012

Ingredients

  • 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

Directions

  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 Notes

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

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