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Gluten-Free Crackers


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

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  • Prep

  • Cook

  • Ready In

  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.


  • 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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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...