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Gluten-Free Smoky Crackers

Recipe photo courtesy of Scheimpflug Digital

This is a nice treat for gluten-free friends and family who miss eating crackers.

Source: Everyday Food, January/February 2012
Yield

Ingredients

Directions

Cook's Notes

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

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19
  • 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!
    Reply
  • 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.
    Reply
  • mishitofu
    15 JAN, 2012
    I made this with garbanzo bean flour. The were literally burnt and inedible after about 15 minutes in the oven. :(
    Reply

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