Did everyone have a nice three-day weekend? Luckily, I was off from work (kind of – I did have to work from home a bit) and the husband finally had a full day off, after working 9-days in a row. We spent the day relaxing around the house and went out for a delicious dinner at The Blue Goat. It was so nice to have a day to just relax, I wish every weekend was a three day weekend! It was even better to hang out with my husband and this girl, who loves the camera.
Even though the majority of the day involved getting cozy with Netflix, I did manage to squeeze in a workout and prep my food for the week. I froze leftovers of this soup to have later this week and made another batch of these for breakfasts/snacks. While I am definitely a creature of habit, I always make an effort to try doing something new in the kitchen at least once a week. This weeks experiment was making my own gluten-free crackers!
I don’t know where I’ve been, but I always assumed that making crackers, especially gluten-free crackers, was tedious, hard work. All of that hard work is why they cost $5 a box, right? Right?! Nope, wrong. It turns out that the $5 price tag is highway robbery because making your own crackers is as simple as mix, roll, cut. This is good news for our house since we love nice salty crackers and one of our usual Friday night meals is a giant platter of cheese, meats, olives, and crackers. Next time, I’m skipping the store-bought stuff and making a batch of these crackers instead so I can spend the $5 on more important things, like wine.
Gluten-free Paprika Thyme Crackers
Yield: depends on size you cut them but expect at least 36-42 crackers
Inspired by too much time researching cracker recipes online!
*A quick note: You will see that I actually used cup measurements instead of grams here – something that is a definite rarity for me! The reason? My scale has been getting a serious workout due to a freelance project and thus, my batteries are dead. I will be back to grams soon enough!
1 cup almond flour
3/4 cup brown rice flour, finely milled
1//4 cup sorghum flour
1/4 cup ground flaxseed meal (grind your own! it’s always better)
1 tsp. salt
1/4 tsp. dry mustard powder
1/2 tsp. baking powder
1 1/2 tsp. dried thyme
1/2 tsp. sweet paprika
4 Tbsp. cold butter, cut into pieces
5-6 Tbsp. cold water
1. Preheat your oven to 400F. Combine all ingredients expect butter and water in a food processor. Give it a quick whirl to mix everything together.
2. Add butter pieces to dry mix and pulse until it there are small lumps. Not quite as large as you would leave it for pie dough, but still not fully incorporated.
3. Add water, a tablespoon at a time to running mixture until it comes together in a ball.
4. Lightly flour a Silpat or piece of parchment paper and place dough onto the paper. (NOTE: if you have a very large baking sheet, you can roll out the entire dough in one batch. If you’re like me and only have a small 9×13 baking sheet, separate dough in half and work with one half at a time).
5. Roll out dough in a thin rectangle, probably about 1/16 inch thick. Don’t get too obsessed with it but try to make it as thin as possible. Thin crackers = crispy crackers. (You can roll out using an additional sheet of parchment on top of the dough or simply flour your rolling pin very well.)
6. Trim the sides of the dough with a pizza cutter or sharp knife so that you have a fairly even rectangle. Then, slice dough into small squares to make your crackers. You don’t need to separate the squares, just make sure they are cut through.
7. Prick each cracker with a fork and then sprinkle with additional salt. Place Silpat or paper on baking sheet
8. Bake for about 15 minutes until golden brown, rotating the baking sheet half way through. A quick note here – if your oven has a hot spot (mine definitely does) try your best to avoid it because it will cause the crackers to burn.
9. Let cool completely on a rack, the crackers will crisp up as they cool. Store in an airtight bag or container.