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!

sueb

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Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
8
Yield:
2 dozen
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

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  • 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.

Cook's Note:

These are not crispy, but they will hold a dip!

Nutrition Facts

70 calories; protein 2.2g 4% DV; carbohydrates 10.2g 3% DV; fat 3.1g 5% DV; cholesterolmg; sodium 111.6mg 5% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/04/2017
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 different absorption rate so I suggest that you mix your dry ingredients and maybe the oil then add the water. I added the whole amount of water and had to nearly triple the flours to get a workable dough. The outcome was a crunchy flavorful cracker that served quite nicely with hummus. I kept the remaining crackers in a Ziploc baggie and the next day they were as good as the day before. Thank you for the recipe. Read More
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