These are a great vegan gluten-free crackers alternatives. One bowl, super simple to make and versatile. Good with hummus, chili and soup
Course: Appetizer, Baking
Author: Nija Clark
1 3/4cupGluten-Free Cornmeal
1/4cupGluten-Free Cassava flour
1cupWater - if dry and crumbly add more water in 1 tablespoons increments. We find that different brands of corn meal flour sometimes require more water
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 1/8 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