It’s no secret I’m a fan of homemade crackers. It gives control of all the ingredients with no fillers, chemicals, gluten or sugar.
With most homemade crackers (my homemade, gluten-free crackers included), the dough is stiffer and requires rolling the dough out.
My newest homemade gluten-free cracker is a play on the Italian socca bread. Simply whisk, pour, and bake. Break it into shards for a fun presentation on salads or a veggie tray. Note that I list both buckwheat or chickpea flour as the main flour choice in these easy, no-roll gluten-free crackers– they both work and each lends a different flavor profile/texture to the crackers. Try both and let me know which version you prefer!
Happy eating,
Monique
Gluten-Free No-Roll Crackers
1/2 cup buckwheat or chickpea flour
1/4 cup almond flour
1/2 tsp pink salt
1/2 cup hot water
2 tbls olive oil
2 tbls pumpkin seeds
1 tbls sesame seeds
1/2 tsp fennel seeds
1/2 tsp red pepper flakes
1 tsp flaky salt
Preheat the oven to 300 degrees. Line a sheet pan with parchment paper.
Whisk the buckwheat, almond flour and pink salt. Whisk in the hot water and let sit for about 20 minutes to allow the water to fully penetrate the flour. The batter should be like a thinner pancake-esque thickness and will thicken more as it sits, but should still be pourable; add in a spoon or two of water if it feels too thick.
Pour onto the parchment paper and spread evenly in a thin layer. Sprinkle with the seeds, flakes and salt.
Bake for 30 minutes rotating the pan halfway through. Remove the parchment paper from the sheet pan and set directly on the oven racks. Turn the oven off and let the crackers sit for another ~10 minutes until crisp through.
Break into pieces and store in an air-tight container (I like to store my crackers in the refrigerator or freezer to keep them fresh. Try not to eat them all at once!