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GFCF Crispy Walnut Crackers

Roll these out as thin as possible - otherwise they're like jawbreakers

4 Tablespoons CF margarine (trans fat-free margarine, coconut oil or ghee)
1/2 cup soy or rice milk
2 1/4 teaspoon dry yeast
3/4 cup white rice flour
1/4 cup cornstarch
1/4 cup potato starch
1 1/2 teaspoons xanthan gum
1/3 cup walnuts, toasted, finely ground, then measured (or other nut)
2 teaspoons olive oil
kosher salt

Preheat oven to 350 degrees.
Melt margarine in a small saucepan and cool slightly.  Warm the milk on the stovetop and add the margarine.  Do not make it HOT.  Stir in yeast and 1 tablespoon rice lflour until dissolved.  let sit until the yeast begins to foam.

Combine remaining rice flour, corn starch, potoato starch, xanthan gum, salt and nuts.  Add milk mixture and beat until well blended.  Mixture will be crumbly.

Using fingertips, work the dough, adding a teaspoon of warm water at a time (up to 1 1/2 tablespoons), until dough can be pressed into a ball.  Allow dough to rest, covered, in a warm place for 15 minutes.

Coat the back of a baking sheet with vegetable oil.  Set dough on center of sheet and press and roll dough until it reaches the edges of the pan.  Trim edges and cut into squares.  Brush with olive oil, prick with a fork, and sprinkle with kosher salt.  Bake for 15 minutes.  Turn pan to allow even baking and bake ten minutes more or until tops are brown.  Remove and cool, then store in an airtight container.  Crackers keep for five days and may be frozen.

Dietary Compliance

  • Corn-free
  • Egg-free
  • Feingold Diet/Low Phenol
  • GFCF (Gluten-free/casein-free)
  • Soy-free
  • Vegetarian

Meal Category

  • Breads/Crackers

Contributed By Amy - this recipe is great and Lisa's book is a must for parents new to GFCF

From Special Diets for Special Kids by Lisa Lewis

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