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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Cook's Notes

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

Reviews (3)

19 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 8
Rating: Unrated
03/22/2012
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!
Rating: Unrated
01/16/2012
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.
Rating: 1 stars
01/15/2012
I made this with garbanzo bean flour. The were literally burnt and inedible after about 15 minutes in the oven. :(
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