Grain-Free Crackers

There’s a thing about being gluten-free that ceases to fade.

Cravings.

If I had a dollar for every gluten-free person I have talked to that says they miss something they ate in their gluten days I would be rich.

I’ve heard it all.

Pizza,

Bread,

Decent hamburger buns,

English muffins,

Cookies, cakes, and pies.

Cinnamon rolls,

and crackers.

Yes, I know.  There are lots of great products out there that do a decent job of duplicating wheat filled goodies but really, has anyone ever chomped down on a piece of rice bread and said, “yum, give me more.”  No, not really.  It’s dense, chewy, and nothing like the real thing.

Crackers?  Yeah, those hardtack rice crackers are hardly going to squash this girl’s carb craving.  I need something I can spread butter over and say, “Oh, yes.  That’s the stuff.”

I love these crackers because they come together in a snap and they really do make me think I am eating a real cracker.  I like that the ingredient list is simple and doesn’t take me more than five minutes to put together so when a crazy cracker craving strikes I won’t be left with crappy, con-artist crumbs.

Grain-Free Crackers

1 c almond flour

1 tbsp coconut flour

1 egg

1 tbsp olive oil, butter, or fat of choice

seasonings to delight (I used a variety of Italian seasonings but you can use whatever you like.  I am willing to bet that if you added some honey they could stand in for graham crackers too.)

Preheat the over to 350*.  In a medium bowl whisk together all the ingredients and form into a ball.  Heavily grease a baking sheet or cover with parchment paper.  Roll the dough out on the pan to about 1/8″ thickness.  Using a pizza cutter or knife score the dough so that when the crackers are done they will break apart easily.  Place the baking sheet in the oven and bake till the crackers are slightly golden brown.  Remove from the oven and allow to cool before devouring.

 

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