These homemade cornbread crackers are a great gluten-free and vegan alternative. One bowl, super simple to make and versatile. Good with hummus, chili and soup
Full Recipe Ingredients/Instructions are available in the recipe card at the bottom of the post. However you can find important tips/tricks in the post like rolling out the crackers, how thick/thin your dough should be and storing
This recipe was inspired by two items; New Years Day and a Trader Joe's product that had wheat in it.
A southern New Year’s tradition is having black eye peas, greens and cornbread to bring in the New Year. Growing up as a kid you always had these items on New Years; we wanted to recreate this but in a new way.
You will not meet a southern grandmother that doesn't explain the meaning of this meal. It's believed that these food items help secure your prosperity for the New Year. Blackeye peas symbolize good luck. Greens signify money and cornbread denotes wealth and who couldn’t use a little more of those; especially in 2020.
When we saw the Trader Joe's cornbread crisp we thought bingo that's it. However, we all know the gluten free struggle is sadly very real. And like so many things we saw that pesky word on the ingredient list, wheat.
So, like we like to do. We decided to make our own and are the happier for it. Best of both worlds, vegan and gluten free.
These crackers are great for an appetizer with our recipe for collard and/or kale chips and blackeye pea hummus. They also go great with soup, chili or as a crouton topping for salad.
What do you serve them with?
Is Cornmeal Gluten-free?
Yes, this recipe is made from cornmeal. Cornmeal is made of ground yellow corn and corn is naturally gluten-free. Always get grains that are certified gluten-free; specifically made in a gluten-free facility to avoid cross-contamination. Store bought mixes may used wheat or gluten additives so always read your labels to confirm. Same for the cassava flour, double check your label.
Are these gluten-free crackers vegan?
Yes and most crackers are vegan. Crackers are usually made from just 4 ingredients - flour, water, salt and oil. So they are one of the easier baking item to make vegan and gluten-free.
- Hemp seed - optionally but great to add a tad bit of protein
- 2 teaspoon poppy seeds
- 2 teaspoon black sesame seeds
- Trader Joe's Everything but the bagel seasoning
- ½ teaspoon salt
Unfortunately, these are best eaten rather quickly as they become stale pretty quickly. So enjoy, share with friends and the family and eat within a day or two of making. Store in an airtight container.
Rolling The Dough
This is a very simple recipe to make. The thickness of the cracker dough is your preference but it will effect cooking time and crispness of cornbread crackers.
If you don’t have a rolling pin; a long bottle will work. Like a clean wine or olive oil bottle, just the longest bottle or glass you can find.
A rolling pin can be helpful because you can add measurement rings that take the guess work out of determining thickness. However, most of the time we eyeball it.
You will know if it’s to thin because it will be extremely hard to pick up a cracker dough square without them breaking to transfer them to the baking sheet.
If they are to thick it will take them longer to cook and definitely longer to get crunchy, and crispy.
Homemade Vegan Gluten-free Cornbread Crackers
- Rolling Pin
- Baking Sheet
- Parchment Paper
- 1 ¾ cup Gluten-Free Cornmeal
- ¼ cup Gluten-Free Cassava flour
- 1 cup Water - if dry and crumbly add more water in 1 tablespoons increments. We find that different brands of corn meal flour sometimes require more water
- ½ teaspoon Salt
- 2 tablespoon Olive oil
- Canola spraying oil for baking sheet and top of crackers
- Everything but the Bagel Seasame seasoning blend
- Preheat oven to 425 degrees
- In a small bowl combine topping ingredients and stir together. Set aside.
- In a large bowl combine corn meal, cassava flour and salt.
- Add oil. Add water in small increments to combine mixture. The mixture should be smooth and pliable but not sticky. Mix until it comes together in ball. If you need to add more water add in 1 tablespoon increments. Shouldn't be to crumbly. See note.
- Next roll dough out between two sheets of parchment paper until about ⅛ thin (3mm). Rolling in between two sheets of parchment ensures dough doesn’t stick to rolling pin. If you do not have pin could use clean wine bottle.
- Remove top layer of paper and cut into squares, transfer to oiled baking sheet. Use spatula to move dough as it will be delicate.
- Do not use parchment on baking sheet as this will slow down crackers getting crispy edges. Spray with canola oil and sprinkle with topping.
- Bake for 8 to 12 minutes until golden brown. 8 minutes if cracker dough is on the thinner side (see notes above) and/or you prefer a less crispy crackers. If you like them crispier and/or your dough is thicker. Increase time in 2 minute increments until desired level if crispy.
- Remove from oven and cool
- Serve with our black bean hummus and collard chips
These nutritional figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe
What questions do you have? Leave us your questions/comments below or on Instagram at #thevgnway.
If you give this vegan gluten-free cornbread crackers recipe a try, let us know! Leave a comment, or take a picture and tag and us on Instagram at #thevgnway.
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