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.
Twice Cooked Seeded Crackers
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
Preheat the oven to 220 degrees celcius
Add all dry ingredients into a large bowl and give it a whisk.
Make a well in the middle of the dry mix and 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 surface ( I prefer a pastry mat) and knead until smooth.
Flatten into a disc and wrap in cling wrap.
Chill in the fridge for 15-20 minutes.
Divide the dough into two portions.
Roll out each portion until very thin between two pieces of baking paper
Score with a knife to the rough size and shape you want the crackers to be
Prick all over with a fork then place onto a baking sheet
Brush generously with olive oil and sprinkle with salt flakes
Bake until lightly coloured 10-12 minutes
Remove from the oven and allow to cool enough to crisp up and snap
Snap each cracker along the scored lines
Place back in the oven topside down to crisp a further 2-3 minutes until golden.
Once cold, store in an airtight container.