Shut. The. Front. Door!
Did you just hear me say dairy free and cheese in the same sentence? Yes you heard right. I think I have started a new cracker obsession in this household while I was at it.
I have been reading up on the benefits of nutritional yeast and found that it also makes a mighty fine substitute for dairy when craving a cheese flavour. You will have all guessed by now that I am am addicted to a savoury cracker, so it is no surprise that I have tweaked my base recipe to create these dairy free cheesy beauties.
Nutritional yeast is inactive, the opposite to the active yeast used to bake bread. It's very savoury, adding umami flavour to anything from simple steamed greens to this cracker recipe.
The hot tips for making these cracker are:
Salt: Please use a quality salt flakes for your cooking. Cooking salt is way too salty and completely the wrong type of flavour. You'll thank me later!
Flour: Of course I used FG Roberts plain gluten free flour. If you use a different brand, you will need to adjust the amount of water used.
Nutritional Yeast: For these gluten free and dairy free crackers, I used the Macro brand nutritional yeast from Woolworths.
Keep an eye on them! in a blink of an eye they can go from golden to too dark so once you hit the 10 minute mark, watch them like a hawk. Likewise when they are snapped and go back in for the final bake.
Gluten Free and Dairy Free Cheese Crackers
225 grams plain gluten free flour
1/2 teaspoon baking powder
1 teaspoon xanthan gum
3 tablespoons nutritional yeast
1 teaspoon salt flakes
1/2 teaspoon onion powder
1 teaspoon mustard powder
Pinch of cayenne pepper (my pinch was generous and about 1/8 teaspoon)
40 grams olive oil (plus extra for brushing)
150 ml warm water
5 ml apple cider vinegar
Preheat the oven to 200 degrees celcius
Line baking trays with paper
Add all dry ingredients into a large bowl and give it a whisk.
Make a well in the middle of the dry mix
Pour in the oil and about 100ml of the water.
Stir until well combined, adding extra water as needed if the dough is too dry or crumbling.
When the dough comes together, it should be soft and pliable, but not sticky.
Turn out onto a clean surface (I prefer a pastry mat) and knead until smooth.
Divide the dough into three portions.
Roll out each portion until very thin between two pieces of baking paper
Cut to the rough size and shape you want the crackers to be
Prick all over with a fork then place separated onto the prepared baking trays
Brush generously with olive oil and sprinkle with salt flakes
Bake until lightly coloured for approximately 8 minutes
Remove from the oven and turn over
Pop back in the oven for a further 2-3 minutes until golden
Cool on a wire rack
Once cold, store in an airtight container.