I never made my own crackers until today, and it turned out wonderfully. I was tired of paying $5 for a tiny box of gluten free crackers, so I decided why not make my own for about $1! The recipe is pretty simple, and if you make a small batch would only take you about 20 minutes from start to finish. I made 3 batches so it took me closer to 45 to 60 minutes.
When I am pregnant, I like to have some healthy crackers around that I can munch on here and there if my stomach gets a little queasy. Super helpful!
Gluten Free Oat Crackers
1 batch: makes about 12-15 crackers (I like to make 3x this)
- 1 Tbsp. butter (I use grass fed butter)
- 1 tsp honey
- 1 tsp olive oil
- 1 cup gluten free oat flour (or any other flour that you prefer)
- pinch of salt
- 1/3 cup water (may need a little more – see below)
- Preheat the oven to 400 F. Meanwhile, melt the butter, and then add the honey and olive oil. Stir in the flour until well combined.
- Add the water and stir until well combined. The mixture should form an almost pie dough consistency. It will not be flaky, but it should form a dry dough batter. This is where you may need to add an extra 1-2 Tbsp water depending on how it comes out!
- Form into a ball and place in between two sheets of parchment paper. Use a rolling pin to roll out to about 1/8 inch thickness. The thickness I made mine was a little thinner than pie dough thickness.
Note: Be careful not to roll the edges of the dough too thin or those sections may burn. Try to keep even thickness.
- Brush or sprinkle the top of the dough with water and then sprinkle with salt.
- Cut the dough lightly into cracker squares like below (below pic is cooked version). Transfer the parchment paper cracker dough on top of a baking sheet.
- Bake about 13 minutes until edges well browned, and turn the cookie sheet halfway through to get even baking.
They will look rustic, but that’s ok!
I ended up completely filling up this tupperware with crackers. Cool your crackers well and store in an air tight container. Yum!