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Simple Soaked Series: Gluten Free Crackers

These gluten free crackers are made with properly prepared soaked grains and are free of dairy, eggs, nuts and corn.  They make the perfect snack whether at home or on the go.Simple Soaked Series: Crackers | Homemade Dutch Apple Pie

If there is one snack most kids love it’s crackers!  But it’s pretty rare to find a store-bought cracker that is not made with vegetable oils.  Not to mention the grains are not properly prepared.  Both of which create a recipe for disaster.

That means one thing – it’s time to make your own crackers!  Really, crackers are so easy to make.  I’ve made them many times before.

But recently I made a soaked version so I can feel really good about giving them to my kids (and myself!).  So I’m finishing my simple soaked series with a basic gluten free cracker recipe that can be used in so many ways.

These soaked gluten free crackers have great crunch and just the right balance of salt and sweetness.

Simple Soaked Series: Crackers | Homemade Dutch Apple Pie

The base recipe is a Wheat Thin® style cracker.  It is made with a variety of gluten free flours for a mild flavor (I used tapioca, amaranth and sorghum).  Then a bit of salt and cane sugar balance each other to make the Wheat Thin® flavor.

You can also create a rye version using teff or more of a basic butter cracker.  Both of these will use a little less sugar than the Wheat Thin® version.  Try adding some  herbs and spices for a more sophisticated cracker.

Soaked gluten free crackers come together so quickly.  It takes about two minutes to get the flour soaking.  Then another five minutes to mix the dough and five minutes to roll and cut the dough.

Less than fifteen minutes of hands on time and you’ve got delicious, nutritious homemade crackers that your kids will love.  Even better – your kids can help make them!  Get in the kitchen and make a delicious snack together.

Simple Soaked Series: Crackers | Homemade Dutch Apple Pie

If you really want to make them fun use small cookie cutters and create crackers in your child’s favorite shapes.  My kids love it when I make fish shaped crackers.

These make a great addition to school lunches with slices of raw cheese.  Homemade gluten free crackers are also a perfect accompaniment to a bowl of soup for lunch.  My kids love to use them for dipping!

I also like to serve homemade crackers with hummus and salsa.  Since my son can’t eat wheat, rice or corn it’s so nice for him to have something to use with dips.  A pile of homemade crackers with a bowl of hummus makes him one happy boy.

Make a big batch of gluten free crackers and store them in the cupboard or freezer.  You’ll have a healthy snack on hand that you know is good for your kids and is something they’ll love.  Homemade crackers are also a perfect snack to keep in the diaper bag.

Have you  ever made your own crackers?  Try this simple, properly prepared and allergen friendly version.  It’ll be a hit with the whole family.

Simple Soaked Series: Crackers | Homemade Dutch Apple Pie

Simple Soaked Series: Gluten Free Crackers
Yields 50
A simple soaked cracker that is gluten, dairy, egg, nut and corn free.
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Ingredients
  1. 2 cups any combination of gluten free flour (see notes for flavor combinations)
  2. 4 Tbsp. melted coconut oil or butter
  3. 6 Tbsp. warm water
  4. 1 tsp. lemon juice, whey, kefir or yogurt
  5. 1 1/2 tsp. unrefined sea salt
  6. 8 tsp. coconut sugar or cane sugar
  7. 3-6 Tbsp. water
Instructions
  1. Combine the flour, fat, warm water and lemon juice.
  2. Cover and let sit 7-24 hours.
  3. Heat oven to 350*F.
  4. Add the salt, sugar and 3 Tbsp. water to the soaked mixture.
  5. Mix and knead dough by hand until a ball forms. Add more water if needed.
  6. Split the dough into three equal parts.
  7. Cut four pieces of parchment paper (the size of a baking sheet).
  8. Place on piece of dough on one piece of parchment paper. Top with another sheet of parchment paper.
  9. Roll the dough between the paper until it is about 1/8" thick.
  10. Remove the top layer of paper.
  11. Cut into desired shapes with a pizza cutter or cookie cutters.
  12. Sprinkle extra salt on top of the dough if desired.
  13. Transfer the parchment paper to a baking sheet.
  14. Repeat with the remaining portions of dough.
  15. Bake the crackers for about 20 minutes, until golden.
  16. Turn off oven. Leave the crackers in the oven for 7-10 minutes, until crisp.
  17. Remove from oven and let cool completely.
  18. Store crackers in an airtight container at room temperature or in the freezer for long term storage.
Notes
  1. The base recipe creates a "Wheat Thin" style cracker with a slight sweetness.
  2. For a rye flavored cracker use 1/2 cup teff flour in your flour mixture. Reduce sugar to 4 tsp.
  3. For a butter cracker use at least 1 cup of "white" flour like rice or tapioca. Reduce sugar to 4 tsp.
  4. You can add herbs and seasonings like garlic powder to the dough for a variety of flavors.
  5. You can add 1/3 cup finely grated cheese to the dough to make cheese crackers.
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13 comments

  1. Ella says:

    It didn’t work. I followed the recipe exactly. I used Robin hood gluten free flour mix. It never formed a ball. Just stayed lumpy and powdery. I tried adding more water and coconut oil and it didn’t help.

    • Mary says:

      Sorry to hear that, Ella. Do you know if the flour mix has other ingredients in it or is it just flour? I have never had that problem. If my dough is not holding, usually a little extra water helps. I hope you try again and have a better turn out! Maybe try different flours. I usually use a combination of tapioca, sorghum and amaranth.

      • Ella says:

        Ok. I’ll try again wuth your suggestion. The Robin hood GF mix contains rice flour, sugar beet fibre, Potatoe startch, tapioca startch. I used lemon juice instead of the dairy ingredients as my kids also have dairy intollerance. Maybe the combination of all those things made it unsuccessful.

        • Mary says:

          That sounds like a lot of starch! Starch absorbs a lot more water. Which is probably why it was so crumbly. I usually try to only do a portion of the mix starch. I like to use other more whole grains like amaranth. I do the lemon juice too. That should not cause a problem. Good luck! Let me know how it goes.

          • Ella says:

            That makes sense thank you! I’m new to GF baking. What ratios are you using for the flours you mentioned?

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