Gluten-Free Crackers

Gluten-Free Crackers These gluten-free crackers are made with garbanzo bean flour, sorghum flour, and rice bran. I needed to develop a cracker with ingredients I had on hand, and these worked!


Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 20 mins

    COOK : 10 mins

    TOTAL : 30 mins

    SERVING : 8

    YIELD : 2 dozen

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

  • Mix garbanzo bean flour, sorghum flour, rice bran, water, Italian seasoning, vegetable oil, baking powder, honey, and salt together in a bowl until smooth dough forms, adding more garbanzo bean flour as needed to roll.

  • Place dough on work surface between 2 sheets of parchment paper. Roll dough out to 1/8-inch thickness using a rolling pin. Remove top layer of parchment paper; cut dough using a 2-inch biscuit cutter and place 2 inches apart on prepared baking sheet.

  • Bake in the preheated oven until golden brown, about 10 minutes.

Per Serving: 70 calories; protein 2.2g; carbohydrates 10.2g; fat 3.1g; sodium 111.6mg. These are not crispy, but they will hold a dip!