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Simple & Quick Homemade Crackers :: Gluten Free with Grain Free Option

March 22, 2015

Simple & Quick Homemade Crackers :: Gluten Free w/ Grain Free Option
Crackers have been one of those love/hate relationships for me. Kids sure do love them don’t they? But who has time to make batches of crackers every week?

But because kids really get a kick out of crackers (and because, let’s face it…sometimes you just need a little crackers and cheese with your soup!), I have tried what seems like 100 different cracker recipes since having kids. Most of the ones you find in the store are just plain not ingredient lists I want my kids ingesting regularly. And the ones that do have decent ingredients cost more than I would like to spend.

Simple & Quick Homemade Crackers :: Gluten Free w/ Grain Free Option
This year was a little different because I have a kindergartener. That means snack time. Snack time at her school is served to them – a fruit or vegetable and crackers. Every. Day. Don’t get me started on my thoughts on whether children need crackers (or pretzels or rice cakes) everyday, but I had to do something. I may have my beliefs, but I do want my kids to feel somewhat “normal” and be able to sit down and socialize with their friends at snack time.

Simple & Quick Homemade Crackers :: Gluten Free w/ Grain Free Option
At the beginning of the year I just sent along some (pricey) gluten free crackers, but hit my kitchen a few times to try to come up with a cracker that had some nourishment to it – and didn’t take all day to make. I don’t make these for her to take every week, but it is a nice rotation to her Mary’s GF crackers that I send along to school.

Best part?! These will take you less than 10 minutes to get onto the baking sheet and just over 10 minutes in the oven – they really are simple and quick!

Simple & Quick Homemade Crackers :: Gluten Free w/ Grain Free Option
My husband thinks they taste like Wheat Thins, and I think that is pretty accurate. I promise you will not taste the coconut flour – believe me, my husband can taste if there is even a teaspoon of coconut in anything you give him 🙂 Normally, I loathe working with coconut flour in just about any recipe, but because it is so drying, it works really well to create a crisp, crunchy cracker – and provide some fiber and nourishment.

Simple & Quick Homemade Crackers :: Gluten Free w/ Grain Free Option
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4.8 from 4 reviews
Homemade Crackers :: Gluten Free with Grain Free Option
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Ingredients
Instructions
  1. Everything into a medium mixing bowl and combine. I start out with a spatula and finish it off with my hands – you want to press it into a ball of dough. The dough should not be too wet, but you also don’t want it crumbling everywhere. I usually use the entire ¾ cup water, but with the dry air here that may be different depending where you live.
  2. Put the ball of dough on a piece of Silpat or parchment paper and press it down into a disk that you can roll. Put a piece of parchment paper over the top of the dough and roll the dough out – the thinner you make it, the crisper the crackers will be. I do leave mine a little bit thicker right now since I have a younger one chewing them – they turn out a little bit softer the thicker you make them.
  3. Use a butter knife to square off your crackers in the shape you want, and then sprinkle the top with sea salt.
  4. Bake at 400 degrees for 12 -13 minutes. Check them around the 10 minute mark in case our ovens run different. Let them cool about 15 minutes before handling.

 

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23 Comments

  • Reply Jessica March 24, 2015 at 2:17 pm

    My kids will love these. I will be trying them soon! 🙂

  • Reply Jennifer March 24, 2015 at 3:17 pm

    Yum! What a great snack!

  • Reply The Food Hunter March 24, 2015 at 3:38 pm

    Definitely trying these

  • Reply linda spiker March 24, 2015 at 3:48 pm

    I need to make these for my GF daughter! Beautiful as always.

  • Reply Megan Stevens March 24, 2015 at 4:32 pm

    I love your recipe. Looks perfect and so yummy!!

  • Reply Emily @ Recipes to Nourish March 24, 2015 at 6:52 pm

    These sound delicious + so easy to make. Thanks for sharing this awesome recipe with us.

  • Reply Rachel March 25, 2015 at 12:30 am

    Yeah, coconut flour can be suuuuch a pain to work with, cool to see a recipe that puts their *ahem* unique characteristics to good use.

  • Reply Chloe @ How We Flourish March 25, 2015 at 9:55 am

    These look wonderful. Thank you!

  • Reply Tuna Salad For All Ages! - Raising Generation Nourished March 29, 2015 at 1:04 pm

    […] are endless! Pile it on top of tomato and cucumber rounds, scoop it into bell pepper boats, dip crackers in it, or wrap it up in a rice wrap! It also mixes up into a big bowl of lettuce for a salad nice! […]

  • Reply Tara March 30, 2015 at 2:06 pm

    Any suggestions for what to use if I’m grain-free and also nut-free? Needing an AIP-friendly substitute! 🙂

  • Reply 6 School Lunch Ideas *Besides* Peanut Butter & Jelly! - Raising Generation Nourished April 26, 2015 at 10:33 am

    […] salad – it is great on a sandwich or kids love to dip or make their own “sandwiches!” with crackers and […]

  • Reply 100+ Real Food Lunchbox Ideas - Recipes to Nourish July 20, 2015 at 7:04 am

    […] Simple & Quick Homemade Crackers from Raising Generation Nourished  […]

  • Reply Anke August 23, 2015 at 2:27 pm

    this sounds so delish!..can i use agave or another sweetner instead of honey? or any other vegan options?

    • Reply Renee Kohley August 24, 2015 at 11:50 am

      Hi Anke! I don’t recommend agave as it is not a great sweet alternative. It actually spikes blood sugar higher than regular sugar and is quite processed. I can give you a link on that if you are interested in more info! Can you do maple syrup? Or even just regular organic pure cane sugar or sucanat will work – there isn’t very much in there anyway 🙂

  • Reply Swarna September 9, 2015 at 10:57 am

    Hi Renee,

    Can you please share the reason why you are feeding your children gluten-free diet?
    Thanks

    • Reply Renee Kohley September 9, 2015 at 12:49 pm

      Hi Swarna 🙂 I have thyroid issues and gluten is just not a good idea for dealing with that – so it’s just not in the house because it is easier than baking everything separately for everyone. I do think that the wheat products on most store shelves today is not great for our guts and digestion as it is not a traditional hybrid that our ancestors would have been used to digesting. Einkorn wheat and other tranditional ancient hybrids are fine and that is what I would use if we used wheat in our house. I hope that helps 🙂

  • Reply Swarna September 10, 2015 at 4:40 pm

    Hi Renee,

    Thank you so much for sharing this information.

  • Reply Ann Bartholomew September 25, 2015 at 1:07 pm

    Any suggestions for a nut flour substitution?

    • Reply Renee Kohley September 26, 2015 at 12:38 pm

      Hi Ann! I have not tried a nut flour with these – I’m sorry!

  • Reply Annalies January 13, 2017 at 6:30 am

    Hi Renee,
    Tried your recipe today. Had to add loads of flour because even with 1/2 cup of water it turned into a batter. After adding some tapioca flour and almond flour they turned out absolutely yummy! I ended up using 2 cups of different flours in total.
    Weird huh!?

    • Reply Renee Kohley January 14, 2017 at 9:09 am

      Hi Annalies! I’m so glad you kept trying! That is definitely different! I would imagine that certain brands of flours might have a different consistancy? I am really not sure! I’m glad you figured out a way to make them work out for you! I haven’t made this particular cracker in a while because we mostly make the plantain crackers now – I’ll have to go back and give it a shot myself!

    • Reply Chelsea April 13, 2018 at 10:41 am

      I am in the middle of trying it too, and though I used almond meal instead of flour, it’s definitely more like a soup than a dough. I’ll try tapioca and some more almond and report back.

  • Reply Chelsea April 13, 2018 at 11:36 am

    Well in the midst of typing my previous comment, all the liquid absorbed so I went with it. (I’m new to GF flour options). They taste really good, but are incredibly crumbly. I am going to need to do some major troubleshooting, but I do want to try it again. So to summarize, if you use almond meal instead of almond flour, and only 1/2 c flour (humid climate), and roll it really thin, and have no idea what you’re doing, try again. 😛 😀

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