These are easy-to-make gluten-free crackers made with almond, rice and buckwheat flours enriched with sweet paprika and dried oregano. Ideal snack for nibbling throughout the day.
You will adore these gluten-free crackers enriched with dried oregano and a dash of sweet paprika. These crackers are crispy and buttery making them ideal choice for a nibble throughout the day. They are amazingly easy to make and turn out so good every time. The dough is super simple - no yeast and quick kneading.
The baking time is quick so they can be whipped up last minute before your guests come over. For more delicious gluten-free crackers, check out our recipe for gluten-free vegan crackers, also adorable.
This recipe features combination of almond, rice and buckwheat flours, all gluten-free. This combinations gives crispy crackers, which we enriched with dried oregano and sweet paprika.
Almond flour is an ideal gluten-free option for baked goods, not only for crackers but for cookies, muffins and cakes. Rice flour is a great alternative to wheat flour in cakes and cookies, while buckwheat flour with its specific taste have rustic apperiance. Be sure to use finely ground almond flour which can be found at organic food stores or ordered online.
Making these crackers are so easy and you will need only one bowl to make a dough. First combine flours we use in this recipe, add oregano, sweet paprika and salt and stir.
Add cold butter cutted into small cubes, then rub it into the flours. Add water and make a compact dough. To shape crackers, roll the dough on baking paper dusted with some buckwheat flour. Don't forget to dust the rolling pin as the dough is soft and sticky. Cut into desired shapes - squares, rectangles, triangles or use rounded cookie cutter.
We cutted our into squares then cut each diagonally to get triangles. These crackers are baked only 7 - 8 minutes until they become lightly brown. Leave them on the tray until crisp up.
Store leftover crackers in an airtight container on the counter for 5 - 7 days. If your crackers become less crispy, arrange them on a baking tray and put in the oven to 175°C (347°F) for a few minutes to re-crisp.
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