HOW IT STARTED

My Story

Hello my name is Sass. I was diagnosed with Coeliac disease over 15 years ago. Back then, options were limited and I really struggled with my change to eating gluten free and finding alternatives for baked goods. 

 

I have always loved being in the kitchen so it was only natural that over the years I have sought out ingredients and ways to create delicious gluten free food. I am often told that you cannot tell my gluten free baking apart from "the normal..." so I dare you to give it go. 

Mid 2020, I was asked by my favourite gluten free flour company if I would become one of their at home test bakers. This involves confirming recipes where their flours are used. Of course I said yes! So you will see that I often reference FG Roberts in my baking. I use FG Roberts flours exclusively now because the results are consistent. 

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Twice Cooked Seeded Crackers

I am always a little horrified at the price of artisan style gluten free crackers, so it is no surprise that I prefer to bake my own.


Not only are these incredibly easy to make, they are decidedly moreish! It was very very difficult not to keep snacking on them while I photographed them. Nom nom nom


The hot tips for making these cracker are:

  • Salt: Please use a quality salt flakes for these crackers. Cooking salt is waaaaay 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.

  • 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.

Jump to the recipe

Recipe

Twice Cooked Seeded Crackers

Ingredients

225 grams plain gluten free flour

1/2 teaspoon baking powder

1 teaspoon xanthan gum

1 teaspoon salt flakes (plus extra for sprinkling)

1/4 teaspoon garlic powder

1 teaspoon poppy seeds

2 teaspoons sesame seeds

1 teaspoon nigella seeds

2 pinches black pepper

40 grams olive oil (plus extra for brushing)

150 ml warm water with a squeeze of lemon juice


Method

  1. Preheat the oven to 220 degrees celcius

  2. Add all dry ingredients into a large bowl and give it a whisk.

  3. Make a well in the middle of the dry mix and pour in the oil and about 100ml of the water.

  4. Stir until well combined, adding extra water as needed if the dough is too dry or crumbling.

  5. When the dough comes together, it should be soft and pliable, but not sticky.

  6. Turn out onto a surface ( I prefer a pastry mat) and knead until smooth.

  7. Flatten into a disc and wrap in cling wrap.

  8. Chill in the fridge for 15-20 minutes.

  9. Divide the dough into two portions.

  10. Roll out each portion until very thin between two pieces of baking paper

  11. Score with a knife to the rough size and shape you want the crackers to be

  12. Prick all over with a fork then place onto a baking sheet

  13. Brush generously with olive oil and sprinkle with salt flakes

  14. Bake until lightly coloured 10-12 minutes

  15. Remove from the oven and allow to cool enough to crisp up and snap

  16. Snap each cracker along the scored lines

  17. Place back in the oven topside down to crisp a further 2-3 minutes until golden.

  18. Once cold, store in an airtight container.




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