Enjoy our gluten-free crackers made without oil, perfect for a healthy snack. Crunchy, delicious, and guilt-free for everyone!
Deliciously Crunchy and Healthy Snack Option
This recipe for nut-based crackers combines pecans and walnuts, resulting in a delightful texture that is both soft and crisp—a perfect snack option for those seeking a gluten-free alternative. The ingredients include 1 cup each of pecans and walnuts, along with 1 cup of Bob’s Red Mill 1:1 Gluten Free Flour, 1.5 cups of oats, 1.5 cups of warm rice, and salt to taste. To prepare the dough, all ingredients are blended in a food processor until smooth, then pressed out onto a silicone baking sheet or parchment paper. Rolling out the dough to precisely 1/8 inch thickness is crucial, as the thickness directly affects the baking time.
Baking at 350 degrees Fahrenheit for 22 to 27 minutes results in perfectly baked crackers, but care must be taken not to overbake, as this can lead to a burnt taste. This recipe is designed to be allergy-friendly, free from common allergens such as dairy, eggs, gluten, and various nuts, making it suitable for a wide range of dietary needs. Emphasizing a whole food, plant-based diet, this cracker recipe offers a delicious and safe option for those with food sensitivities.
Crunchy Delights: Pure Flavor Without the Guilt!
A lot of gluten-free crackers are quite refined. They have a lot of starches in them, and so I wanted to find something that was as whole food as possible. um That’s why this one has rice in it. It has oats in it, um then the nuts. The only thing that is refined is the gluten-free flour blend which is a small part of the total recipe, which will have some starches and some refined flours in it, but it’s much more whole than a lot of recipes, so let’s enjoy eating Whole Food plant-based allergy friendly. All right, first ingredient. One cup of pecans, now one cup of walnuts. You can do two cups of pine nuts if you’re allergic to walnuts and pecans. Now we’re going to get one cup of Bob’s Red Mill Gluten Free flour. It’s the one to one flour and this is the blue bag. They have- there are two Bob’s Red Mill Gluten Free flours blends. One.
Is a red bag one is a blue bag. This is the blue one. The um one to one flour. Okay and now we’re going to get some oats. We need one and 1/2 cups of Oats. Meanwhile, we’re going to get one and 1/2 cups of rice heating up um cuz if you do this with cold rice, it doesn’t stick together as well, so you need the rice to be warm, because it gives it a moist and sticky texture. So one and a half cup. You can also do this with freshly cooked rice, but I usually do it with cold rice that’s reheated. All right, so I’m just going to put this in the microwave to get warm and moist. Come right on over here and we’ll finish measuring the rest of our ingredients. Let’s get our oats – one and a half cup. and if you’re um sensitive to gluten, you can get gluten free oats. It works just fine. And then we’re going to add some salt. One and a half teaspoon. One and a half and this will make.
It definitely like a savory uh cracker (…) you can tell that it has salt in it. So if you want a plain cracker you’ll want to reduce the salt. All right, let’s see if that rice is ready. We’ve got some rice ready! See? It’s steaming. Oh yeah, I can smash it easily. And it’s very sticky. All right let’s pop it in here. Should be good. Let’s blend it up. We’re going to add some water but we’re going to do a little blending first. All right, let’s start adding some water. You’ll need half a cup of water. Before you add the water, make sure the rice has been ground completely, otherwise you’ll end up with hard pieces of rice after the cracker is baked. You can also omit the rice and the cracker will turn out just fine. Once your dough is completely combined, go ahead and pour it onto a parchment paper or a silicone baking sheet. Use your hands to spread it.
Out. If you notice that the dough is sticky, go ahead and put some flour on top of it, and then flip it over and put it on the other side as well. Once you have flattened it out with your hands, get a rolling pin and and press it out further, until it is about an eighth of an inch thick. We want it pretty thin. Then transfer it onto a baking sheet and score it. You can also cut it into shapes while it’s on the counter, and then transfer those shapes to the cookie sheet. However I found it difficult to maintain the shape of the various cutouts when they’re transferred. Place the crackers in the oven at 350 [degrees F] for 22 to 27 minutes 22 minutes will give a softer cracker and 27 minutes will give a crispier cracker. I’ve even done it up to 30 minutes, but be careful not to go too long because it will burn and it will change the flavor and not be so good.
