GLUTEN-FREE CHEESY PEPPER CRACKERS

Hands up if you fancy great homemade thin and crispy gluten-free crackers you can eat on their own or pair with dips.

Well, I can imagine quite a few of you, yeah?

This time I’m tackling the gluten-free formula.

Nothing strict.

Almost like an “impromptu” act.

Or maybe I’m bored.

Anyway, it’s something you can make pretty easy and this is the fun part of baking homemade biscuits.

Gluten-free cheesy pepper crackers are popular party food.

After a quick-rolling out the dough to a fine sheet it’s time to cut them into whatever shape you want with the cookie cutter.

Don’t think too much how to cut perfectly so there’s no wastage of the dough, with this recipe you can always gather the offcut in a ball and roll it out again to cut more cookies out.

Here’s the list of ingredients and the steps to make them:

Ingredients:

3/4 cup gluten-free self-raising flour

1/4 cup gluten-free fine breadcrumbs

2 tablespoons potato starch

2 tablespoons vegan parmesan cheese

1 tablespoon black and white sesames

1 teaspoon chia seeds

1 teaspoon ground black pepper or Japanese style chili mixture

1/2 teaspoon turmeric

1/2 teaspoon paprika and 1/2 teaspoon sea salt

a tablespoon oil (light or flavor-less type)

1/2 cup room temperature water

Extra flour for dusting

a tablespoon sugar (optional)

 

Method:

In a medium mixing bowl, mixed together gluten-free self-raising flour, breadcrumbs, cheese, potato starch, black and white sesame, chia seeds, ground black pepper, or Japanese style chili mixture, turmeric, paprika, and sea salt.

Now if you prefer a little sweetness, add a tablespoon sugar.

And if you want a cheesy type, add more vegan shredded tasty cheese. This is optional.

Now use a knife to slowly mix oil and water into the dry ingredients and then gather into a ball, add teaspoon water if the mixture is dry to the touch.

Cover with cling wrap and let stand 20 minutes.

Preheat oven to 200°C.

Dust the bench with some flour, and roll out the dough on the floured bench till it’s about 50cm in diameter and cut with a cookie cutter, makes about 80~120 depending on the size and shape of the cookie cutter you use.

Note: you can put off cuts together into a dough again and roll it out as before, then cut again. Alternatively, you could bake the offcuts, but watch them once they are in the oven because they will be baked faster than the properly cut cracker.

Transfer crackers gently to lined baking sheets and bake for 10-12 minutes or until golden.

Cool baked crackers on a cooling rack, crackers will harden and get crisp up when completely cooled.

I do hope you get a chance to bake them at home and are happy with the result.

Here are some of the photos showing a different type of crackers I made in the past for your reference. If you have any questions, feel free to drop me a line so I can answer you.

Gluten-free cheesy pepper crackers in the box