I like crackers, my kids like crackers, my husband like crackers, and I used to make homemade crackers. Before we went gluten free.Since going gluten free, I've tried so many cracker recipes, and they all have their big down sides. Rice flour based ones end up being really hard and sharp, so much so that they hurt your jaw and can cut your gums, and other ones are too sticky or too much work.
But I persevered, and finally I found a gluten free cracker recipe that I modified to suit our needs, that not only is easy to make and with simple ingredients, it also tastes good and has a good texture.
These easy buckwheat crackers.
I've made them plain, as garlic crackers, onion crackers, sesame crackers, etc... The flavor options are limitless.
I highly suggest you give these a try.
And if you're not a gluten free person, and your goal is just to save money, try out my homemade crackers made with wheat.
Homemade Buckwheat Crackers Recipe- Gluten Free, Vegan, Easy
Ingredients:2 cups buckwheat flour
1/4 cup oil
1 teaspoon salt
1/2 cup water
Seasonings/flavorings
Instructions:
1. Mix the buckwheat flour with the oil and salt and half the water.
2. Add more water bit by bit until you have a good, uniform, non sticky dough to work with. Add extra water or flour as necessary.
3. Divide the dough in half, and roll out each part of the dough on one sheet of parchment paper. Roll as thinly as you can manage.
4. If using flavorings or toppings like sesame seeds, sprinkle them on, and then press them into the dough with the rolling pin.
5. Using a pizza cutter, cut the dough into squares or rectangles.
6. Bake for 10-15 minutes at 350 or until browning and crispy. Be careful not to over bake or they will burn.
Enjoy however you enjoy your crackers. Try topping them with hummus or roasted eggplant salad.
Are you a cracker fan? What is your favorite type of cracker flavoring? What is your favorite way to eat crackers?
If you're gluten free, have you made homemade crackers before? How did you make them? How did they come out?
If you're not gluten free, have you made homemade crackers before? Do you prefer store bought crackers or homemade?
Tags
breads. gluten free
dairy free
egg free
frugal recipes
frugal strategies
made from scratch
nightshade free
recipes
refined sugar free
soy free
starches
vegan
vegetarian
Yes! We make crackers after my mom's recipe! We always use gluten free flours, toasted sesame seeds + sesame oil to add a yummy flavour and some chili or mixed spice powder. Even our little guy loves them and they aren't 'too picy', as he says. Another secret ingredient? Buttermilk if you're ok with dairy (I use the powder). It adds a little je ne said quoi.... If you want the recipe I use I'll dig it out for ya. Cheers. (Now I must make more crackers!)
ReplyDeleteYou are so awesome making these foods...I love reading your dedication to your cooking with all the food restrictions you have...your husband is lucky, and hopefully realizes how much work you do. Does he too suffer from food allergies? As much as I don't enjoy cooking, you inspire me to do more in the kitchen, and have my picky kids eat different things.
ReplyDeletePenny, you are amazing..I hope your husband knows how much work you do. I do not like to cook, but sometimes have to. You inspire me to try more things in the kitchen. Does your husband suffer from food allergies? How do your kids do with the changing menus from all the various diets you"'ve switched to? I've been following you from the very beginning...I love your blog!!
ReplyDeleteGlad I found this recipe, I am going to have to share it with my wife. She has been using buckwheat flour recently and we have been trying to reduce our gluten. We already eliminated our dairy.
ReplyDeleteI love this recipe. I like to use raw buckwheat because it doesn't have the heavy flavour that toasted does. I made this with garlic powder and rosemary. :-)
ReplyDeleteThis recipe is great. I made this with raw buckwheat because I prefer how light tasting it is. It doesn't have the stereotypical "buckwheat" taste.
ReplyDeleteLike the concept, but yikes, the salt! I followed the recipe exactly. If I try it again, I will use 1/2 teaspoon instead of a full one. They are too salty to eat, so I may grind them up and use them as seasoned bread crumbs. Hate to waste that expensive buckwheat flour. On the plus side, this was my first experience baking on parchment. It rocks!
ReplyDeleteUse Pink himalayan salt that is good for your health :)
DeleteThank you for the recipe, this was exactly what I was looking for! I used cinnamon and cardamon, it's divine! I also made a batch with sesame seeds and sea salt which was really nice too.
ReplyDeleteI used sesame oil (1 tbl spoon, sesame seeds and a little chili powder with dark buckwheat flour. Delicious!
ReplyDeleteTerrific! Thanks for the recipe.
ReplyDeleteJust made these using extra virgin coconut oil and it was sooooo easy!!!!! Divided the dough and pressed mixed seeds into one half before baking. The resulting crackers a most scrumptious!!!! Just gobbled one down with some black olives
ReplyDeleteI usually make mine with coconut oil and almond flour but will be trying these out I need something to eat with my zucchini cheese I made last night
ReplyDeleteZucchini cheese? What is it? Recipe or store bought? Can we use it on FMD?
DeleteI love love love this, I am gluten free, dairy free & sugar free I made mine with seasame seed & poppy seeds & coconut oil thank you Penny xxx
ReplyDeleteHave you ever added veggies in the mix? I'm trying to find a recipe that will replicate Brads Raw Chips...this recipe looks so close!
ReplyDeleteTry subbing vodka or some other hard liquor for a couple of tablespoons of the water. As the crackers bake, the alcohol evaporates creating micro bubbles in the dough. There will be no alcohol content in the baked crackers and the texture of the final product will be better.
ReplyDeleteMy crackers stuck to the parchment paper and I can't rip the paper from them!!!
ReplyDeleteAlso, what's the best way to store these crackers and for how long?
I store my crackers in a cookie tin lined with parchment paper, and they would store well for a long time if they are crispy, but I really have no idea for how long because my crackers never last more than a couple of days!
DeleteYour dough may be too sticky, so try adding a bit more flour before rolling it out, and flour your rolling pin. If the dough starts sticking to the pin, flour it again. A light dusting of flour on the parchment paper helps, too. They are so yummy, so keep trying, and good luck! :o)
I went gluten free 2 years ago and this is my ONLY cracker recipe! I make mine with a couple of minor changes: I bake them at 325F for exactly 15 minutes and they come out perfect every time. I upped the olive oil to 1/3 cup and always end up using all of the water, sometimes a bit more, but always added to the dough a little at a time and mixing well before adding more. I put a little flour on my rolling pin and flour it again as I go if the dough starts sticking to the pin again as I roll. I roll quite thin for a lovely crispy cracker. Flax seeds, paprika and sea salt is yummy combo for a topping, but tonight I went with sesame seeds and sea salt. Amazing!
ReplyDeleteI tried this recipe with refined coconut oil and half the salt and used a pasta machine to get the dough thin and baked it at 350F for about 12 minutes. Not bad with salsa but I want to up the crunch. I'm thinking of mixing raw buckwheat flour with another type and using baking powder or shallow frying it coconut oil.
ReplyDeleteAlmost ate the whole pan at one sitting! Used 50% buckwheat and 50% Bob's GF baking mix just because I had it. Yum!
ReplyDeletethese are delicious and easy to make! I added cumin and rosemary. Thank you so much!
ReplyDelete