In my on-going quest for good gluten-free crackers I have made many disappointing batches of dry, chalky, unpalatable ones.
But not these! These are delicious! With the added sesame and poppy seeds they have a lovely crunch!
Light, crispy, salty, herby…perfect!
I used a mixture of chickpea (gram) flour and a gluten free bread flour. The dough is brought together with olive oil and warm water and I flavoured these with oregano and a little parmesan, but I think many flavour combinations would work well and for a dairy free recipe just omit the parmesan.
I made them go with the Smoked Makerel and Sweet Potato Pate I made and they were so moreish I had to put them away lest I ate the whole lot!
Sesame and poppy seed Crackers (Gluten, Diary and Sugar free)
- 100g gluten free bread flour
- 100g chickpea(garbanzo or gram) flour
- 1/2 tsp salt
- 1 tsp baking powder
- 100mls warm water
- 2 tbs light olive oil
- 5 tbs sesame seeds
- 1 tbs poppy seeds
- 1 tbs oregano (or dried herbs, spices, seeds of choice)
- Freshly ground black pepper
- 30g shredded Parmesan (omit for a dairy free recipe)
- Preheat oven to 200C
- In a large bowl, combine all the dry ingredients
- Sir in warm water and olive oil, mixing to a smooth dough forms.
- Put some parchment paper on a flat surface and spray lightly with oil.
- Place the dough in the middle of it. Place another piece of parchment paper on top.
- Roll out the dough between the two pieces of parchment paper as thinly as possible (It will puff up slightly as it cooks)
- Remove the top layer of parchment paper and with a sharp knife, cut the rolled dough. Using a fork pierce all over
- Bake for 15-20 minutes, until crackers are crispy and golden
- Once baked, turn off the oven, remove the crackers and break them apart. Return to the cooling oven if they need to crisp up further.