We all know that good crackers are expensive. Last year for Thanksgiving, I resolved to make my own to go with our cheese and meat tray. I made the ones that Paula Deen makes. They use a stick of butter…needless to say, they were vry good and I never made them again.
This past weekend. the hubs and I were on a healthy snack kick, wanting something light to have on hand through the holidays. We made the kale chips you probably saw earlier this week. We also made these cinnamon apples, made by Lori over at Lori’s Latest – And other tales from the homestead. These crackers were an afterthought, born of the lack of good gluten free crackers at the store. There are a few we really like, a rice cracker and a lentil cracker, but we were looking for something new and the hubs recommended using the chickpea flour we have. Wondering what to combine with it, we thought that maybe the crisp rice we have would work. Turns out, it did. These are not 100% gluten free as I used AP flour for my work surface, but our choice to avoid gluten is not born of any allergies, it is a conscious decision to avoid too much of any one food: meat, corn, wheat, gluten, sugar, salt, and the list goes on. Moderation is much healthier.
Chickpea & Brown Rice Crackers. (Inspired by Alton Brown’s Seedy Crisps)
5 oz chickpea flour (I used Bob’s Red Mill)
5 oz ground puffed rice (I used Perky’s Crunchy Rice)
1 1/2 t kosher salt
1 1/2 t aluminum free baking powder (I use this one in all of my baking)
1 t dried thyme
1/2 t granulated garlic
3 T olive oil
6-8 oz water
flour for kneading and working (I used AP, however, if you are making these gluten free, use a gluten free flour)
olive oil and sea salt
Combine dry ingredients in a medium bowl with a fork. Make sure that all of the ingredients are thoroughly combined. Add oil and mix to combine. Add 6 oz of water, if the dough is too dry add a little more. Turn the dough out onto a floured work surface. Knead several times to fully combine flour into the wet dough. Divide into two balls and cover with a towel to rest for 15 minutes.
Preheat oven to 450 degrees.
Roll dough out to 1/8 inch. Using a pastry brush, brush the surface lightly with olive oil and sprinkle with salt. Cut the dough into crackers (I used a bench knife, but any knife or pastry cutter will work). Place the crackers on a silpat or parchment lined baking sheet. Bake for 6 minutes. Flip crackers and bake for 6 minutes more.
Remove from oven and let cool completely before storing in an airtight container.