Chicago

Make Delicious Gluten-Free Herb Crackers

Self-taught chef and SideTour host Charis Chia is passionate about cooking with the freshest local ingredients, especially when she’s crafting her signature gluten-free dishes. Like most gluten-free recipes, this is an adaptation of a non-GF cracker recipe, and Charis was drawn to this one in particular for its use of flavorful herbs. She developed this recipe knowing that she wanted something a bit heftier and heartier than your typical gluten-free cracker. Serve these with any of your favorite cracker toppings like cheese, spreads, dips, etc. 

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Gluten-Free Herb Crackers

(Makes about 65 crackers)

Ingredients:

3/4 cup organic amaranth flour

1/2 cup arrowroot starch or cornstarch

1/4 cup almond meal

1/2 teaspoon salt

1/4 teaspoon fresh cracked pepper

4 tablespoons olive oil

4 tablespoons water

1/2 teaspoon baking soda

1 teaspoon cream of tartar

1 teaspoon gluten-free garlic powder

1 teaspoon gluten-free onion powder

2 tablespoons Herbs de Provence or any herb blend you like

1 teaspoon kosher salt to sprinkle on top of crackers

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Directions:

1. Preheat oven to 350 degrees.

2. Place dry ingredients in a large bowl. Whisk until well blended. Add olive oil and water and stir until dough forms a ball. If mixture is still crumbly, add water, one teaspoon at a time, until dough forms a ball.

3. Divide the dough in half with a knife. Sprinkle a smooth work surface with a small amount of white rice flour. Sprinkle rice flour on a rolling pin and carefully roll the dough until it is very thin, about 1/16th of an inch thick.

4. Use a 1 1/2 inch round or square biscuit or cookie cutter to cut crackers or use a sharp knife to cut even squares. Prick top of each cracker gently twice with a fork. Using a small spatula, transfer crackers to two large, ungreased baking sheets.

5. Sprinkle tops of crackers lightly with kosher salt.

6. Repeat rolling, cutting and salting with second half of cracker dough.

7. Bake crackers for 15 minutes. Remove from oven and place on wire racks. Put the wire racks atop the baking sheets and return crackers to the oven for an additional 5 to 7 minutes.

8. Cool crackers and store in an airtight container for up to a week.

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Chef’s tip: This dough is crumbly but don’t worry—just add water, a teaspoon at a time, to keep the dough rollable as you work with it to smooth it all out.

Learn more about Charis and her Chicago SideTour experiences here. Or if gluten-free isn’t your style, explore the art of French pastry in a paired tasting or learn the secrets of perfect pancakes from a pancake guru.

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