Kat Jordan’s Gluten Free Crackers
Light, crispy gluten free crackers. Photo by Kat Jordan.
Sometimes I just want some light tasting crackers to go with tuna salad, cheese and grapes, or just to snack on. I don't always have them, especially since gluten free are somewhat limited here, so I decided to make my own. This recipe has just three ingredients.
2 cups almond flour (I use Bob's Red Mills)
1 large egg
1/2 tsp salt
Spoon 2 cups of almond flour from the bag (don't scoop out of bag) into a medium mixing bowl with the salt and combine well.
Add the egg and mix til crumbly with a hand mixer (I just use a fork). Once it pulls away from bowl, roll between two sheets of parchment. The thinner the better. These are crackers, you want them to snap when you break them.
Preheat the oven to 350 degrees and line a baking sheet with parchment.
Cut the crackers any design you want and lift gently to a baking sheet.
Bake 8 to 12 minutes, watching closely until just golden. They can catch quite quickly once they have color.
Take out and remove to a cooling rack.
Store in an airtight container once completely cool, so they stay crisp.
Option: mix a little sea salt, poppy seed and sesame seed to sprinkle on top for a savory if you like. You can use herbs as well, or some sugar and cinnamon if you want a sweet cracker.
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