I love crackers. And chips. And all things crunchy and grain-based. But I had to give up gluten a while back, and my new diet (more on that later) frowns upon the gluten-free pretzels and chips I’ve come to love. So what’s a crunch-lovin’ girl to do? Well, I’ve decided to give homemade crackers a try, using alternative flours like garbanzo flour. Sounds weird, I know. But my first baking attempt went well, so maybe this non-grain cracker thing will work for me!
The first recipe I tried was “Rustic Rosemary and Herb Crackers” from the Clean Green Simple website:
I didn’t have ground flaxseed on hand, so I skipped that ingredient. But I DID have fresh rosemary growing in the backyard, which I was super excited to finally use! (And boy, did it make the house smell heavenly while the crackers were baking!)
Rolling out the dough was quite a workout, much harder than say, rolling out pie dough. But I think if I cut the dough into quarters and roll them out separately next time (instead of trying to roll out one giant hunka dough) it will be easier.
My cooking verdict: Two Thumbs Up! It’s not light and airy like regular crackers, it’s a bit more dense. But it has a nice crunch, is easy to make, and pretty tasty!