Baked Goods Lunch & Dinner Recipes Snacks

Gluten-free Amaranth Crackers

These pseudo-cheesy pseudocereal crackers with their crumbly texture and a delectable eathy-nutty flavour are surprisingly easy to make. Crackers strike me as the type of pantry project that is seemingly way more high-effort than it actually is. I suppose it’s because picking up a pack at the grocery store feels easier than everything else.

You will be able to make these with untroubled ease even if you’ve never baked anything in your life. Unlike other pastries, this one does not intimidate. The dough is mixed up in the processor and rolls effortlessly. And I re-squidge and re-roll to the bitter end. A fork can be used to make quaint dotted perforations on the crackers and very satisfying work it is, too. But should you want to skip it, they will turn out just as good.

What you will need – (for 24-26 crackers )
  • Amaranth flour – 120 g (1 cup)
  • Olive oil – 3 tablespoon (45 ml)
  • Baking powder – 1/2 teaspoon
  • Garlic powder – 1 teaspoon (or use 2-3 fresh cloves, grated)
  • Onion powder – 1 teaspoon
  • Fresh Rosemary – 2 sprigs (about 1 tablespoon leaves), roughly chopped
  • Fresh Thyme – 3-4 sprigs, picked
  • Salt – 1/2 teaspoon or to taste
  • Nutritional yeast – 1 tablespoon (optional)
  • Water – 3 tablespoon
Method –
  1. Preheat oven to 180°C.
  2. Add all of the ingredients to a food processor and pulse to combine. The mix will be clumpy and will likely not come together into a ball. Take the mixture out and knead gently for 2-3 mins. The dough should be soft but not sticky. Add a little more flour if needed.
  3. On a floured surface, roll the dough out to roughly 0.5cm thick, use a sharp knife or a cookie cutter to cut out the crackers. This dough, unlike all other pastry doughs, does not change characteristics once rolled. So resquidge and re-roll till the wee end. Waste nothing.
  4. Prick lightly with a fork to prevent them from puffing up.
    (You might be able to tell from the photograph that I completely forgot to do this, but the puffy ones tasted just as good)
  5. Place on a baking sheet and bake for 12-14 mins or until lightly golden around the edges.
  6. Allow to cool completely on a wire rack before storing in an airtight container.

Storage notes –

Store in an airtight container for up to a week. (They’ll be eaten way before that)

If you make this recipe, you know the drill: Let me know!

Take a picture, tag @the_slow_kitchen on Instagram. Use #theslowkitchen on your posts!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.