Gluten free crackers

    30 min

    These gluten-free crackers are made with gram flour which is made from chickpeas, sorghum flour and rice bran.

    4 people made this

    Serves: 8 

    • 30g gram flour, or more as needed
    • 45g sorghum flour
    • 80ml rice bran
    • 80ml water
    • 1 tablespoon Italian herb seasoning
    • 1 tablespoon vegetable oil
    • 1 teaspoon baking powder
    • 1 teaspoon honey
    • salt to taste

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Preheat oven to 200 C / Gas 6. Line a baking tray with baking paper.
    2. Mix gram flour, sorghum flour, rice bran, water, herb seasoning, vegetable oil, baking powder, honey and salt together in a bowl until it forms a soft dough, adding more gram flour as needed.
    3. Place dough on work surface between 2 sheets of baking paper. Roll dough out to 3mm thickness using a rolling pin. Remove top layer of paper; cut dough using a round cookie cutter and place 5cm apart on prepared baking tray.
    4. Bake in the preheated oven until golden brown, about 10 minutes.

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    Reviews in English (1)


    Darn good crackers. It took me a while to find rice bran, and found that using almond pulp (leftover from making almond milk) instead, works just as well. It seems that my flours have a different absorption rate, so I suggest that you mix your dry ingredients and maybe the oil, then add the water. I added the whole amount of water and had to nearly triple the flours to get a workable dough. The outcome was a crunchy, flavorful cracker that served quite nicely with hummus. I kept the remaining crackers in a Ziploc baggie and the next day they were as good as the day before. Thank you for the recipe.  -  04 Jan 2017  (Review from Allrecipes US | Canada)