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Gluten Free Almond Crackers Recipe
by Farrell May Podgorsek

Gluten Free Almond Crackers

These crackers are full of flavor and much better than store bought. They are a snap to make. I use a silicon mat to roll the dough out on. You can also use a sheet of parchment paper, but I encourage you to invest in a Silpat. They last forever and are very useful. The key is to roll the dough very thinly. You can vary the herbs- use any herb or spice combination you like. These are flavorful crackers that are sturdy enough to hold up to a topping. Nothing dry or tough about these tasty treats.
The nuts can be omitted If you have a nut allergy. Increase the seasonings by one-half to to improve the flavor.

Rating: 5/5
Avg. 5/5 2 votes
Prep time: United States American
Cook time: Servings: 64

Goes Well With: caponata, dips, cheese

Ingredients

  • 140 grams Gluten Free flour- I used Bobs Red Mill
  • 22 grams (1/4 cup) Almond meal
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 1/2 tsp Italian seasoning
  • 4 Tbsp dry vermouth, white wine or water
  • 3 Tsp extra virgin olive oil

Directions

  1. Preheat oven to 425. Have a baking sheet ready.
  2. In a medium bowl mix all the dry ingredients with a fork. Add the liquid and oil and stir with the fork until well blended and dough forms into a ball, about 2 minutes. Transfer the dough to the Silpat and pat into a rectangle. Cover with a sheet of parchment paper or another Silpat and, using a rolling pin, roll the dough as thinly as possible, keeping to the rectangular shape. Remove top parchment or Silpat. Using a fork, dock or poke holes all over the crackers to prevent air pockets from forming. Cut into squares. I use a ruler and pizza wheel.
  3. Transfer Silpat or parchment to baking sheet and place in preheated oven. Bake 10-12 minutes, or until dark golden brown. Transfer crackers to a cooling rack. They will crisp as they sit.