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    The VGN Way » Autumn Recipes

    Crispy Gluten-Free Cornbread Crackers

    Published: Dec 24, 2020 · Modified: Jan 3, 2023 by Nija Clark · This post may contain affiliate links · 2 Comments

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    Jump to Recipe Print Recipe

    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

    A bowl of blackeye pea hummus, cornbread crackers and a plate of collard greens chips
    Jump to Recipe

    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?

    • Black-eyed Pea Humus
    • Crispy Collard Chips
    • Soup and Chili

    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.

    Suggested Topping

    • 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

    Storage


    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.

    On the left is about as thin as I would go otherwise it gets hard to handle and on the right is about as thick otherwise it more cornbread than cracker

    If they are to thick it will take them longer to cook and definitely longer to get crunchy, and crispy.

    📖 Recipe

    Homemade Vegan Gluten-free Cornbread Crackers

    Nija Clark
    These are a great vegan gluten-free crackers alternatives. One bowl, super simple to make and versatile. Good with hummus, chili and soup

    If you love this recipe as much as we do, let us know with a 5-star rating!

    Print Recipe Pin Recipe
    Prep Time 22 minutes mins
    Cook Time 8 minutes mins
    20 minutes mins
    Total Time 30 minutes mins
    Course Appetizer, Baking
    Cuisine American
    Servings 25 crackers
    Calories 57 kcal

    Equipment

    • Rolling Pin
    • Baking Sheet
    • Parchment Paper

    Ingredients
      

    • 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

    Instructions
     

    • 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

    Nutrition

    Calories: 57kcalCarbohydrates: 9gProtein: 1gFat: 2gSaturated Fat: 1gSodium: 48mgPotassium: 36mgFiber: 1gSugar: 1gVitamin C: 1mgCalcium: 3mgIron: 1mg
    Did You Make This Recipe? Pin for later @thevgnway !

    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.

    Live Love and Eat Good Food!

    The Vgn Way

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    Reader Interactions

    Comments

    1. Francesca

      June 03, 2021 at 6:13 pm

      3 stars
      This recipe looks so perfect, BUT my dough was too crumbly. Where are your NOTES on this?
      I am baking them now, and will rate as soon as they come out of the oven!

      Reply
      • Nija Clark | The Vgn Way

        June 03, 2021 at 10:18 pm

        Hello Francesca, we find that different brands of corn meal flour sometimes require more water. We recommend adding more water in 1 tablespoon increments if the dough is to dry and crumbly.

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