Friday, July 19, 2013

Homemade Buckwheat Crackers Recipe- Gluten Free, Vegan, Easy

 photo IMG_0321_zps1d985e02.jpgI like crackers, my kids like crackers, my husband like crackers, and I used to make homemade crackers. Before we went gluten free.
Since going gluten free, I've tried so many cracker recipes, and they all have their big down sides. Rice flour based ones end up being really hard and sharp, so much so that they hurt your jaw and can cut your gums, and other ones are too sticky or too much work.
But I persevered, and finally I found a gluten free cracker recipe that I modified to suit our needs, that not only is easy to make and with simple ingredients, it also tastes good and has a good texture.
These easy buckwheat crackers.
I've made them plain, as garlic crackers, onion crackers, sesame crackers, etc... The flavor options are limitless.
I highly suggest you give these a try.
And if you're not a gluten free person, and your goal is just to save money, try out my homemade crackers made with wheat.

Homemade Buckwheat Crackers Recipe- Gluten Free, Vegan, Easy

Ingredients:
2 cups buckwheat flour
1/4 cup oil
1 teaspoon salt
1/2 cup water
Seasonings/flavorings

Instructions:
1. Mix the buckwheat flour with the oil and salt and half the water.

2. Add more water bit by bit until you have a good, uniform, non sticky dough to work with. Add extra water or flour as necessary.

3. Divide the dough in half, and roll out each part of the dough on one sheet of parchment paper. Roll as thinly as you can manage.

4. If using flavorings or toppings like sesame seeds, sprinkle them on, and then press them into the dough with the rolling pin.

5. Using a pizza cutter, cut the dough into squares or rectangles.

6. Bake for 10-15 minutes at 350 or until browning and crispy. Be careful not to over bake or they will burn.

Enjoy however you enjoy your crackers. Try topping them with hummus or roasted eggplant salad.

Are you a cracker fan? What is your favorite type of cracker flavoring? What is your favorite way to eat crackers?
If you're gluten free, have you made homemade crackers before? How did you make them? How did they come out?
If you're not gluten free, have you made homemade crackers before? Do you prefer store bought crackers or homemade?


11 comments:

  1. Yes! We make crackers after my mom's recipe! We always use gluten free flours, toasted sesame seeds + sesame oil to add a yummy flavour and some chili or mixed spice powder. Even our little guy loves them and they aren't 'too picy', as he says. Another secret ingredient? Buttermilk if you're ok with dairy (I use the powder). It adds a little je ne said quoi.... If you want the recipe I use I'll dig it out for ya. Cheers. (Now I must make more crackers!)

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  2. You are so awesome making these foods...I love reading your dedication to your cooking with all the food restrictions you have...your husband is lucky, and hopefully realizes how much work you do. Does he too suffer from food allergies? As much as I don't enjoy cooking, you inspire me to do more in the kitchen, and have my picky kids eat different things.

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  3. Penny, you are amazing..I hope your husband knows how much work you do. I do not like to cook, but sometimes have to. You inspire me to try more things in the kitchen. Does your husband suffer from food allergies? How do your kids do with the changing menus from all the various diets you"'ve switched to? I've been following you from the very beginning...I love your blog!!

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  4. Glad I found this recipe, I am going to have to share it with my wife. She has been using buckwheat flour recently and we have been trying to reduce our gluten. We already eliminated our dairy.

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  5. I love this recipe. I like to use raw buckwheat because it doesn't have the heavy flavour that toasted does. I made this with garlic powder and rosemary. :-)

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  6. This recipe is great. I made this with raw buckwheat because I prefer how light tasting it is. It doesn't have the stereotypical "buckwheat" taste.

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  7. Like the concept, but yikes, the salt! I followed the recipe exactly. If I try it again, I will use 1/2 teaspoon instead of a full one. They are too salty to eat, so I may grind them up and use them as seasoned bread crumbs. Hate to waste that expensive buckwheat flour. On the plus side, this was my first experience baking on parchment. It rocks!

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  8. Thank you for the recipe, this was exactly what I was looking for! I used cinnamon and cardamon, it's divine! I also made a batch with sesame seeds and sea salt which was really nice too.

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  9. I used sesame oil (1 tbl spoon, sesame seeds and a little chili powder with dark buckwheat flour. Delicious!

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  10. Terrific! Thanks for the recipe.

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  11. Just made these using extra virgin coconut oil and it was sooooo easy!!!!! Divided the dough and pressed mixed seeds into one half before baking. The resulting crackers a most scrumptious!!!! Just gobbled one down with some black olives

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