Gluten-Free Crackers

5.0
(1)

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!

1
Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
Servings:
8
Yield:
2 dozen

Ingredients

  • cup garbanzo bean flour, or more as needed

  • cup sorghum flour

  • cup rice bran

  • cup water

  • 1 tablespoon Italian seasoning

  • 1 tablespoon vegetable oil

  • 1 teaspoon baking powder

  • 1 teaspoon honey

  • kosher salt to taste

Directions

  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
3g Fat
10g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 70
% Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Sodium 112mg 5%
Total Carbohydrate 10g 4%
Dietary Fiber 2g 7%
Total Sugars 1g
Protein 2g
Vitamin C 0mg 2%
Calcium 50mg 4%
Iron 2mg 8%
Potassium 83mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.