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Homemade Graham Crackers Gluten-Free

Prep Time15 minutes
Cook Time25 minutes
Course: Dessert

Ingredients

  • 2 Cups Almond Flour
  • ⅓ Cup "Golden" Sweetener (I used Coconut Sugar)
  • 2 tsp Cinnamon
  • 1 Large Egg
  • 4 Tbsp Butter Melted
  • 2 tsp Vanilla Extract
  • ¼ tsp Xanthan Gum
  • ½ tsp Baking Soda
  • ¼ tsp Salt

Instructions

  • Preheat oven to 300℉/150℃
  • Mix in a large bowl the almond flour, golden sweetener, cinnamon, baking soda, and salt.
  • Stir in large egg, melted butter, and vanilla extract until the dough comes together stiffly.
  • Transfer dough onto large piece of parchment paper, and add to the top another large piece of parchment paper. Roll out the dough under the parchment paper until it's 1/4 inch thick.
  • Use a pizza cutter or knife to cut dough into size of graham cracker you wish. Prick the graham crackers using a fork to make divvy marks where to break crackers once baked.
  • Transfer crackers onto baking sheet and bake for 20-25* minutes until they start to brown and get firm. (*Ovens vary)
  • Remove from oven and let cool for 10 minutes on baking sheet, then transfer to a cooling rack.
  • Store in airtight container for quick consumption or freeze up to 2 months.
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Homemade Sourdough Discard Cracker Base Recipe

Equipment

  • 1 9 x 13 Pan
  • Parchment Paper

Ingredients

  • 1 Cup Sourdough Starter *Discard is fine too
  • 2 Tbsp Butter *Melted and Cooled
  • 1/4 tsp Salt
  • 1-2 tsp Favorite herbs and seasonings *I used "Everything Bagel" Seasoning

Instructions

  • Pre-heat oven to 350°
  • Melt butter and set aside to cool.
  • Add starter/discard to bowl.
  • Add butter, salt and stir until well combined.
  • Add your own seasonings to your taste.
  • Stir until all seasonings are well combined.
  • Pour mix onto parchment lined 9 x 13 baking pan.
  • Smooth out as thin and evenly as possible.
  • Bake on the middle rack of the oven at 350° for 15 minutes.
  • Pull it out of the oven and cut it into squares with a knife, pizza cutter, or pasta roller.
  • Put back in the oven for 15-20 minutes. (Checking at 15)
  • Let cool completely.
  • Store in airtight container for up to 2 weeks.
  • *Can re-crisp in toaster oven/oven if needed.
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5 Ingredient Buttery Tortillas

Ingredients

  • 3 Cups AP Flour ( I like to spoon it into measuring cup)
  • 1 Tbsp Baking Powder
  • 1 tsp Salt
  • ½ Cup Butter
  • 1 Cup Warm Filtered Water

Instructions

  • Add all dry ingredients and mix together.
  • Add melted (slightly cooled) butter.
  • Add water while still warm.
  • Mix together until dough forms.
  • Knead with hands on floured surface for 5 minutes.
  • Rest for 30 minutes and cover with plastic wrap.
  • Cut with knife or bench knife and roll with hands into 2-3 inch balls.
  • Let rest for 10 minutes.
  • Oil pan (I use Avocado Oil) and pre-heat on medium - low heat while rolling out the first tortilla.
  • Use flour on cutting board to press out and roll out thinly (¼-⅛ inches) into tortilla shape.
  • Cook for 30-40 seconds on each side or until as toasted as you like.
  • Serve immediately or store separated with parchment paper or wax paper in bag or airtight container.
  • Perfect to freeze for several months if needed.
  • *Get creative and add your own special seasonings like minced onion and chive or Everything Bagel Seasoning. The options are limitless!
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2 Ingredient Flatbread Base Recipe

Ingredients

  • ½ Cup Cottage Cheese (Full Fat or 2%)
  • 1 Large Egg
  • 1-2 tsp Seasoning of choice. * I used Taco Seasoning.

Instructions

  • Pre-heat oven to 350°.
  • Mix all ingredients together into processor or blender.
  • Blend until ultra smooth.
  • Pour out onto well greased or parchment lined pan.
  • Smooth with spatula as thin as possible.
  • Put in oven for 10-15 minutes checking on it at 6-7 minutes.
  • Take out and let it cool completely.