Oil-Free Gluten-Free Crackers

Are you looking for Oil-Free Gluten-Free Crackers? With this recipe, you will have a tasty and healthy addition to your snack tray!

It is a bit of a challenge to find oil-free crackers in the store, and when you add in the need for them to be gluten-free it begins to feel like looking for a unicorn, doesn’t it? So this prompted me to begin experimenting with cracker recipes.

I was aiming for a flavor that I remember from Wheat Thins…they had a slight sweetness to them. With the addition of date paste, I got it!

You can use your favorite gluten-free flour or if gluten-free isn’t necessary for you, use whole wheat flour or white wheat. I have used a combination of buckwheat and brown rice flour. I’ve also used a commercial gluten-free mix with success. My mom liked the buckwheat version the best. I really couldn’t tell the difference 😆

So let’s get started! If you are one who likes to see pictures of all the steps then continue on here. If you are one of those people who don’t need pictures and are annoyed with the blogger blah blah blog picture picture picture thing….scroll on down to the recipe box. It’s all good!

Gather your ingredients!

 

Preheat the oven to 325 degrees. You’ll need two baking sheets and 3 sheets of parchment paper.

Add the dry ingredients to the food processor or a mixing bowl. Pulse or whisk until well combined.

 

Add the sunbutter or tahini and date paste.

Pulse and scrape down the sides until it begins to come together.

Add any optional ingredients. I’ll add the link (in the Notes section of the recipe box)  to the homemade spice mix that I love in these crackers and on many other things.

Add cold water 1 tablespoon at a time and pulse until it gets a bit tacky and moldable.

You should be able to pick up a spoonful and press it into a loose ball. If it is too crumbly continue to add a tablespoon of water, pulse, and check for moldability each time.

When you have a moldable mix, scoop up about half and form a ball with your hands.

Using a flat surface, place a piece of parchment down and set the ball of dough on top. I use a flexible cutting board under my parchment to make the transfer to the baking sheet easy.

Flatten the ball with your hands as much as you can. I got it down to about 1/4″ thick.

Once you have it flattened, place another sheet of parchment over it and begin to roll out with the rolling pin. I use these handy silicone rings on my rolling pin to keep a consistent thickness.

Roll out to about 1/8″ making it long and narrow to fit the baking sheet. Peel the top parchment off and cut into desired sized squares.  I use a scraper/blade to cut them. A knife or a pizza cutter will work too.

Transfer the parchment/cut dough to a baking sheet.

Repeat the process for the second half of the dough.

Once you have the cut dough on the baking sheets, separate the crackers gently so that they aren’t touching each other. A little social distancing for the crackers will allow the edges to get crispy. 😄

Bake for 15 minutes. Remove from oven and gently flip each cracker over. I do it with my fingers, but you can use a little spatula if your hands are not tough enough to handle the heat.

Return to the oven and bake for an additional 15 minutes or until they are getting crispy edges. You can also pull one out, allow it to cool, and test for crispness. They do crisp up after completely cooling.

Store in an airtight container for up to a week in cool room temperature, but for the best long life, store in the fridge.