Gluten Free Wheat Thin Crackers

Since we've just covered Grains in our Basics Series I thought I'd take a moment to share a recipe that is gluten free for so many of those that have gluten sensitivities or intolerance issues.  My daughter prefers gluten free food and it's probably a good idea not to bombard our system with gluten so I was extremely happy when I found these crackers that turned out crispy and delicious.

Here's a quick list of nutrient dense, superfood, gluten free grains and seeds:

brown rice
flaxseeds
wild rice
millet
amaranth
quinoa (keen' wa)
buckwheat
yellow corn

oats (not processed alongside gluten grains)

The first time I made these crackers, they were too thick and were chewy not crisp. So the second time, I rolled them as thin as possible, laid them on the sheet and cooked until the edges were browned some. My daughter, along with the rest of us, devoured ate them all. The only change I would make is to double or triple the batch so they'd last longer than 10 minutes.  :)

Hopefully, from these pictures you can see how thin to roll the dough. And you can definitely see the specks of flaxseed. The crackers shrink and pull apart while they bake so you don't have to separate it, a real time saver. :)

While we try to limit our dairy, I didn't feel inclined to switch the butter for olive oil but I may try at some point. The flavor right now is pretty good and we're enjoying them as they are.

I first saw this recipe at Finding Joy in My Kitchen. So if you want the whole wheat version of Wheat Thin Crackers, be sure to check out her blog along with her other delicious healthy recipes. 

This gluten free version calls for a grinder (and so many people have them now) but if you don't, that's perfectly fine; there are great gluten free flours out there so use what you have available. I, personally, was determined to find a flour that was gluten free, freshly ground, and highly nutritious. This is what I developed...

Gluten Free Wheat Thin Crackers

Inspired by Finding Joy in My Kitchen

Nutritious Gluten Free Flour Mix (refer to Gluten Free Muffins)

1-1/2 c. brown rice (grinds to make about 2 1/2 c. flour)

1/4 c. amaranth 

1/4 c. millet
(I put these two together and blend on high in a Blendtec. Makes about 3/4 c. flour)

1/4 c. flaxseed (I blend on med. high in Blendtec. Makes about 1/2 c.)

Total flour comes to about 3-3/4 c., enough for a triple batch. This is a gluten free flour mix that can be substituted for wheat flour. I keep the leftover in a freezer bag in the freezer.

For one batch:

Mix together

1-1/4 c. Nutritious Gluten Free Flour mix (above)
1/2 tsp. sea salt

1/4 tsp. paprika

Add rest of ingredients and stir until combined

1 tbsp. raw honey

1/8 tsp. vanilla extract
2-3 tbsp. butter 
a little less than 1/4 c. water (use only what is necessary to make dough moist but not too wet)

Now you have some choices here:
1) If you soak your grains, put in frig overnight. (Bring to room temp before using)
2) If you use fleshly ground flour you may want to let it absorb for 20-60 minutes.
3) Or use it right away; the choice is yours and depends on how much time you have. :)

When you're ready to bake, divide in two, and roll as thin as possible on parchment paper sprinkled with flour. (Otherwise, it would tear when moved) Move whole paper on cookie sheet and cut with pizza cutter into crackers. Optional: can sprinkle a little sea salt over top of crackers before cutting and press lightly.

Bake at 400 degrees for 5-10 minutes until lightly browned. In my oven, 8 minutes was perfect. It depends how small or large you cut your crackers.

We like them best, thin and crispy, served with Spicy Chipotle Salmon Dip.

So in about 15 minutes, you can have your first batch of crunchy crackers to go with any healthy dip or crudites that you like. It's not hard to have healthy home cooked food in 15 minutes, sometimes it just takes a little planning and determination.

How do you like to serve your crackers?

For more delicious recipes, visit these great blogs:


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