I love being gluten free so much. You know why? The only crackers I can really have are rice ones. They come in such a large variety of flavours and they always break and aren’t big enough to hold anything. Such great little things they are.
Hopefully you sensed the sarcastic tone.
To be honest, somedays I’ll have a cheese platter and have salami as a cracker. Or I’ll just eat the cheese on its own. Pickles. Onions. Scoop the pate with a spoon. You know, usual cheese platter behaviour.
So it’s the weekend, it’s pouring down with rain, I’m bored and I haven’t eaten junk food in over a week. Now seems like the time to create the best gluten free cracker recipe. And I’m not gonna lie.
These are the tastiest flippin’ things I’ve had in aaaaages.
Gluten Free Rosemary and Chia Seed Crackers:
1 1/2 cups of all purpose gluten free flour
1/4 cup of black chia seeds
2 and 1/2 tsp of rosemary (don’t have rosemary? Thyme is good too)
1 tsp of salt
1/4 cup olive oil plus a little extra for drizzling
1/2 cup of warm water
1 tsp of baking powder
Preheat your oven to 200 deg. Place all of your dry ingredients in a large bowl. From there, add your oil and water and stir with a spoon until it starts to stick to the spoon. Then, toss the spoon, and with dry hands, knead the dough inside the bowl for about 5 minutes.
Note: if you’re not a fan of using your hands, throw it all in a blender and pulse until completely combined.
Press into an oiled baking dish, drizzle olive oil over the top and bake for approx. 1 hour., ensuring you turn it over halfway through.
FYI – The thicker they are the longer they will need to cook – but one hour is the minimum for optimum crunch.
Serve with dip, butter, cheese, whatever your heart desires! I opted for homemade smokey garlic hummus, which I whipped up while these bad boys were baking.