Herb Blend Gluten-Free Crackers
Recently I’ve been experimenting with gluten-free flours and found that gluten-free baking can be even more rewarding than traditional baking. There’s a long story when it comes to choosing the right flour mix for whatever it is that you’re baking and I won’t get into that right now. In the end it all comes down to experimenting and not being afraid to fail the first few times.
I thought I had it all covered after I decided which flours I was going to use but little did I know I was in for a big surprise: I couldn’t find half of the flours I needed, not to mention guar or xanthan gum used to take over some of gluten’s binding tasks. Now this was a challenge and I had to pull it off with the few ingredients I had available. Moreover I wanted my crackers to be vegan too but that didn’t work out so I changed my first recipe and ended up with these savoury crackers instead. Hope you like them!
They are on their way to Ivy, the host of this week’s Weekend Herb Blogging, an event that’s been passed on to Haloo.
Ingredients
- 75 g white rice flour
- 75 g brown rice flour
- 45 g corn starch
- 15 g corn meal
- 35 g unsalted butter
- 1 egg
- 1 ½ tsp dried herb blend, recipe follows
- ¼ tsp baking powder (check the packaging to make sure it’s gluten-free)
- ½ tsp salt
- 35 ml water-room temperature
To make the dried herb blend combine thoroughly:
- 1/3 tsp freshly ground pepper mix (black, white, red and green)
- ½ tsp dried rosemary, crushed
- 1 tsp dried thyme, crushed
- 1/8 tsp sweet paprika
- 1 tsp salt
Directions
Mix together white rice flour, brown rice flour, corn starch, cornmeal, dried herb blend, baking powder and salt in a deep glass bowl.
Microwave the butter for 30 seconds at 750 W to soften it. Add the creamy butter and the egg then mix with your fingers until the mixture is crumbly. Pour in half of the water and mix that in. Add the remaining water and start to gather the mixture with your hands into a ball. Knead a bit until the dough isn’t sticky anymore.
Take half of the dough and roll it out into a ½ cm thick leaf between two sheets of parchment paper. Using cookie cutters, cut into 6 cm discs.
Line your microwave crisp plate with microwave safe silicone-coated parchment paper. Place 8 discs on the crisp plate and microwave them for 4 minutes at 500 W, then for another 4 minutes on crisp. Let them rest in the turned off oven with the door closed for another 10 minutes. Place on cooling rack to allow them to cool completely.
Repeat the steps with the remaining dough.
You can also serve them upside down if you think they look better that way.
hey lore, for a gluten-free crackers, they look so impressive and tasty… but it’s quite hard to find a complete line of gluten-free products here… thanks for sharing…
Thank you for this post Lore, as my daughters beau is gluten intorant and I am always helping my daughter find recipes for him. These look delicous and I am going to make a batch this week. Love the photo as well! Hope all is well with you.
This is great as I’ve been interested in playing with other flours. Thanks for sharing!
Lore, those crackers look marvellous and I can just tell that I would love them with a little bit of Greek cheese like Kasseri on top! Good job, thanks for sharing.
Unfortunately there is no rice flour here in Greece. There is something called rice flour which is given to babies with milk but I’m sure it’s not the same thing. The crackers sound delicious and I love the flavours of thyme and rosemary. Thanks very much for participating in the WHB.
Some of the innkeepers I know (who have to keep an arsenal of gluten-free recipes on hand for guests with special needs) would love this! I’ll be sure to pass on the word/link.
Lore,I love those crackers..will give them a try sometime soon
They would be tasty with peanut butter!
Lore this sounds great. I have never used brown rice powder.
Hey there Lore, gluten free or not, these look TOPS to me. I love savoury baking & these are gorgeous!
I’m a fan of anything savoury and these crackers look good. Unfortunately for me, I just cannot find most of the alternatives required to bake GF or vegan here.
Do entries to this month’s edition of Original Recipes have to be festive?
Hi lore,I’ve never baked gluten free before but these crackers look very good!
Rosie x
Lore, these look absolutely wonderful…it always amazes me that you bake such awesome goodies in your microwave
Hi lore
i agree with you that gluten-free baking can be more rewarding than traditional baking and your wonderfully done crackers is a testomony to it.
Lore These look wonderful and yummy!!! Gloria
These look smashing! You inspire me to think outside the recipe box. I applaud your creativity Lore.
what a lovely recipe! have noted it, will make them and tell you.
thanks a lot for this wonderful recipe!
[...] Lore, of Culinarty, has made another one of her original recipes: Herb Blend Gluten-Free Crackers. [...]