These Gluten Free Crackers are a refreshing change from the store bought varieties. These are softer and nuttier than the typical store bought ones and they are divine with strong cheese and wine.
I have been on a bit of ‘cracker kick’ this past holiday season. So far the results have been amazing. Check out my Copy Cat Artisanal Crackers if you don’t like to pay $6/sleeve for the gourmet crackers in the store.
Crackers are no more difficult to make than say, muffins or pie crust. They store well in an airtight container for weeks – if they last that long!
You can make these with regular flour. Just use regular all purpose flour and omit the xanthan gum. The texure with Bob’ Mill All Purpose Flour and the recommended Xanthan gum addition is very nice. The crackers are not dry and brittle as conventional crackers, they are a bit softer.
You can substitute walnuts for the pecans for sure. They go particularly well with Rhone wines or the Grenache/Syrah/Mourvedre blend such as Chateauneuf du Pape. In this instance I would look for French cheeses as well – Roquefort or other blue cheese, soft sheep and goat cheeses. But- you know what… it doesn’t have to get complicated! A good old Brie, Camembert or Champs Fleury would work too!
Toasted pine nuts might be interesting as well if you are thinking of pairing with Italian cheeses and wines.
Be sure to bake until the sheet becomes golden brown and crispy around the edges. The crackers will get drier and stiffer as the cool so wait until they are completely cool to break them apart. I guess you could use a pizza wheel or sharp knife to cut them into more uniform shapes while they are still warm if desired.
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- 1 1/2 cups Bob's Red Mill All Purpose Gluten free flour or substitute regular all purpose flour
- 1/3 tsp xanthan gum omit if using regular flour
- 1 Tbsp sugar
- 1 Tbsp kosher salt divided 1 tsp + 2 tsps
- 1/2 cup butter cut into cubes
- 1/2 tsp fennel seeds
- 1/2 cup pecans chopped
- 1/3-1/2 cup water
- 1 egg, beaten
- Combine flour, xanthan gum, sugar, 2 tsps salt, butter, fennel seeds and nuts in bowl of food processor. Pulse until butter is the size of peas.
- Add water slowly just until dough comes together. (You may or may not need the entire 1/2 cup). When dough comes together remove it to a bowl and knead lightly with your hands until it forms a ball.
- Shape into 2 even disks. Wrap dough in plastic and refrigerate for 30 minutes.
- Preheat oven to 350 degrees. Spread racks apart to hold 2 sheet pans.
- Roll out first disk as thinly as you can between parchment paper sheets. Shape can be irregular. Gently remove one side of the parchment paper. Prick with a fork evenly all over. Brush egg over the top. Transfer dough, parchment side down to a baking sheet. Sprinkle with 1/2 the remaining salt. Repeat with the 2nd disk of dough.
- Bake for 25 minutes, switching the pans half way through.
- Let cool and break into irregular shapes. Store in air tight container. You may reheat 5 minutes at 350 degrees if you like or serve at room temperature.