New<> this month
Get the Allrecipes magazine
  • ✕
+
  • ✕
—
  1. Home
  2. Recipes
  3. Appetizers and Snacks
  4. Snacks
  5. Crackers
Photo of Gluten-Free Crackers by sueb

Gluten-Free Crackers

Rated as 5 out of 5 Stars
2 made it  |  1 reviews   |  1 photos
268

Recipe by:

"These gluten-free crackers are made with garbanzo bean flour, sorghum flour, and rice bran. I needed to develop a cracker with ingredients I had on hand, and these worked!"
Added to shopping list. Go to shopping list.

Ingredients

30 m servings 70
Original recipe yields 8 servings (2 dozen)

Directions

{{model.addEditText}} Print
  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. Mix garbanzo bean flour, sorghum flour, rice bran, water, Italian seasoning, vegetable oil, baking powder, honey, and salt together in a bowl until smooth dough forms, adding more garbanzo bean flour as needed to roll.
  3. Place dough on work surface between 2 sheets of parchment paper. Roll dough out to 1/8-inch thickness using a rolling pin. Remove top layer of parchment paper; cut dough using a 2-inch biscuit cutter and place 2 inches apart on prepared baking sheet.
  4. Bake in the preheated oven until golden brown, about 10 minutes.
You might also like
Chef John's Flax Seed Crackers

See how to make Chef John's Flax Seed Crackers.

Broccoli Bacon Ranch Tots

Drop the potato but keep rockin’ the tots!
Indian-Spiced Roasted Chickpeas

Feel-good crisp & spicy snack!

Get the magazine

Subscribe to Allrecipes Magazine

Get a full year for $10!

Cook 5-star weekday dinners every time.

Footnotes

  • Cook's Note:
  • These are not crispy, but they will hold a dip!

Nutrition Facts


Per Serving: 70 calories; 3.1 10.2 2.2 0 112 Full nutrition

Explore more

Get the magazine

Subscribe to Allrecipes Magazine

Get a full year for $10!

Cook 5-star weekday dinners every time.

Reviews

Read all reviews 1
Rate and review
Most helpful
Most positive
Least positive
Newest

Darn good crackers. It took me a while to find rice bran, and found that using almond pulp (leftover from making almond milk) instead, works just as well. It seems that my flours have a differen...

Read more
More Reviews