The Joy of Gluten-Free, Sugar-Free Baking (14 page)

This savory variation on
Simple Crackers
combines the pungency of dried onion with the heat of cayenne pepper. Adjust the amount of cayenne to suit your palate. These crackers are great with stews, soups, or gumbo. As always, feel free to experiment. We’ve included a couple of variations below, and you can also consult the sidebar on
Cracker Variations
for more ideas.

Position 2 racks in the center of the oven. Preheat the oven to 300°F (149°C). Cover 2 baking sheets with parchment paper or silicone mats, then lightly mist the surfaces with spray oil.

In a medium bowl, combine the almond flour, sweetener, baking powder, salt, onion powder, parsley, and cayenne and whisk until well mixed. In a large bowl, whisk the egg and butter together until thoroughly blended. Add the flour mixture and stir with a large spoon until all of the ingredients are thoroughly combined. The dough will be stiff. Scrape down the sides of the bowl and form the dough into a ball; if it’s too dry to form a ball, stir in a bit of water, 1 teaspoon at a time, just until the dough comes together and all of the loose flour is incorporated to make a stiff, playdough-like dough (see
Using Texture as a Guide
).

Mist 2 pieces of parchment paper or 2 silicone mats with spray oil. Place the dough between the oiled surfaces, then use a rolling pin to roll and flatten the dough until slightly thinner than ¼ inch.

Put a bit of vegetable oil in a saucer or small, shallow dish. Dip a 2-inch round biscuit cutter into the oil to coat the cutting edge. Gently peel back the top piece of parchment or silicone mat and cut the crackers.

Peel the cut pieces off the parchment with either your hands or a small metal spatula and transfer them to the prepared pans. They won’t spread, so you can position them quite close to each other, nearly touching. Gather any scraps, roll them out, and cut more crackers until all of the dough has been used.

Make the egg wash by whisking the egg and water together until frothy, then brush the mixture over the crackers. (If adding toppings, as suggested in the sidebar on
Cracker Variations
, sprinkle them over the crackers now.)

Bake for 15 minutes, then rotate the pans and switch racks and bake for 15 to 20 minutes, until the crackers are golden brown and crisp. Thicker crackers may require longer baking.

Immediately transfer the crackers to a wire rack to cool completely. They will get crispier as they cool.

The combination of black pepper and Swiss cheese evokes memories of cheese fondue. But here, instead of dipping various foods into the melted cheese, you can serve them on top of this cheesy cracker! Feel free to cut the crackers into various decorative shapes and even change up the nut and seed flour combinations. If your diet will allow it, to continue the fondue experience, serve these crackers with a crisp white wine or sauternes.

Position 2 racks in the center of the oven. Preheat the oven to 300°F (149°C). Cover 2 baking sheets with parchment paper or silicone mats, then lightly mist the surfaces with spray oil.

In a medium bowl, combine the almond flour, sesame seed flour, cheese, sweetener, baking powder, salt, and pepper and whisk until well mixed. In a large bowl, whisk the egg and olive oil together until thoroughly blended. Add the flour mixture and stir with a large spoon until all of the ingredients are thoroughly combined. The dough will be stiff. Scrape down the sides of the bowl and form the dough into a ball; if it’s too dry to form a ball, stir in a bit of water, 1 teaspoon at a time, just until the dough comes together and all of the loose flour is incorporated, to make a stiff, playdough-like dough (see
Using Texture as a Guide
).

Mist 2 pieces of parchment paper or 2 silicone mats with spray oil. Place the dough between the oiled surfaces, then use a rolling pin to roll and flatten the dough until slightly thinner than ¼ inch.

Put a bit of vegetable oil in a saucer or small, shallow dish. Dip a 2-inch round biscuit cutter into the oil to coat the cutting edge. Gently peel back the top piece of parchment or silicone mat and cut the crackers.

Peel the cut pieces off the parchment with either your hands or a small metal spatula and transfer them to the prepared pans. They won’t spread, so you can position them quite close to each other, nearly touching. Gather any scraps, roll them out, and cut more crackers until all of the dough has been used.

Make the egg wash by whisking the egg and water together until frothy, then brush the mixture over the crackers. (If adding toppings, as suggested in the sidebar on
Cracker Variations
, sprinkle them over the crackers now.)

Bake for 15 minutes, then rotate the pans and switch racks and bake for 15 to 20 minutes, until the crackers are golden brown and crisp. Thicker crackers may require longer baking.

Immediately transfer the crackers to a wire rack to cool completely. They will get crispier as they cool.

Sesame seed flour is perfect for crackers, as it helps them bake up nice and crispy. Plus, the combination of sesame seed flour as the primary flour and almond flour in support makes for a robust blend of flavors. Adding a cheese that melts well, such as mozzarella, fontina, Monterey Jack, or even Cheddar, takes these crackers to an even higher level.

Position 2 racks in the center of the oven. Preheat the oven to 300°F (149°C). Line 2 baking sheets with parchment paper or silicone mats, then lightly mist the surfaces with spray oil.

In a medium bowl, combine the sesame seed flour, almond flour, baking powder, salt, onion powder, and black pepper and whisk until well mixed. In a large bowl, whisk the eggs. Add the flour mixture and cheese and stir with a large spoon until all of the ingredients are thoroughly combined. The dough will be stiff. Scrape down the sides of the bowl and form the dough into a ball; if it’s too dry to form a ball, stir in a bit of water, 1 teaspoon at a time, just until the dough comes together and all of the loose flour is incorporated to make a stiff, playdough-like dough (see
Using Texture as a Guide
).

Mist 2 pieces of parchment paper or 2 silicone mats with spray oil. Place the dough between the oiled surfaces, then use a rolling pin to roll and flatten the dough until slightly thinner than ¼ inch.

Put a bit of vegetable oil in a saucer or small, shallow dish. Dip a 2-inch round biscuit cutter into the oil to coat the cutting edge. Gently peel back the top piece of parchment or silicone mat and cut the crackers.

Peel the cut pieces off the parchment with either your hands or a small metal spatula and transfer them to the prepared pans. They won’t spread, so you can position them quite close to each other, nearly touching. Gather any scraps, roll them out, and cut more crackers until all of the dough has been used.

Bake for 12 minutes, then rotate the pans and switch racks and bake for 12 to 15 minutes, until the crackers are golden brown and crisp. Thicker crackers may require longer baking.

Immediately transfer the crackers to a wire rack to cool completely. They will get crispier as they cool.

Denene’s neighbor said she would drive to the store every single day to buy these crackers. Enough said.

Position 2 racks in the center of the oven. Preheat the oven to 300°F (149°C). Cover 2 baking sheets with parchment paper or silicone mats, then lightly mist the surfaces with spray oil.

In a medium bowl, combine the pecan flour, almond flour, cheese, baking powder, salt, parsley, and pepper and whisk until well mixed. In a large bowl, whisk the eggs, then add the flour mixture and stir with a large spoon until all of the ingredients are thoroughly combined. The dough will be stiff. Scrape down the sides of the bowl and form the dough into a ball; if it’s too dry to form a ball, stir in a bit of water, 1 teaspoon at a time, just until the dough comes together and all of the loose flour is incorporated to make a stiff, playdough-like dough (see
Using Texture as a Guide
).

Mist 2 pieces of parchment paper or 2 silicone mats with spray oil. Place the dough between the oiled surfaces, then use a rolling pin to roll and flatten the dough until slightly thinner than ¼ inch.

Put a bit of vegetable oil in a saucer or small, shallow dish. Dip a 2-inch round biscuit cutter into the oil to coat the cutting edge. Gently peel back the top piece of parchment or silicone mat and cut the crackers.

Peel the cut pieces off the parchment with either your hands or a small metal spatula and transfer them to the prepared pans. They won’t spread, so you can position them quite close to each other, nearly touching. Gather any scraps, roll them out, and cut more crackers until all of the dough has been used.

Bake for 12 minutes, then rotate the pans and switch racks and bake for 12 to 15 minutes, until the crackers are golden brown and crisp. Thicker crackers may require longer baking.

Immediately transfer the crackers to a wire rack to cool completely. They will get crispier as they cool.