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My review
Gluten-Free Crackers
sueb
"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!"
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Ingredients
30 m servings 70 calsOriginal recipe yields 8 servings (2 dozen)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- 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.
- 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.
- Bake in the preheated oven until golden brown, about 10 minutes.
Footnotes
- Cook's Note:
- These are not crispy, but they will hold a dip!
Nutrition Facts
Per Serving: 70 calories; 3.1 g fat; 10.2 g carbohydrates; 2.2 g protein; 0 mg cholesterol; 112 mg sodium. Full nutrition
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Reviews
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Newest
1/4/2017
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...