You can follow a recipe, but sometimes, you can also experiment and create your own! Here you have the principles and ingredients for gluten-free crackers; enjoy!
You need to mix the dry ingredients (flour or ground nuts) with wet ingredients (water, eggs, gelatine from flaxseeds or chia seeds, oil, and milk) and add the spices for the taste you like. That's it!
The consistency of the dough should be rollable but not too liquid; in that case, add more of the wet mixture. And vice versa.
The quantity of wet mix depends on the type of flour or nuts you use since they absorb it differently.
For rolling them on the baking paper, you can press the dough between two sheets to thin thickness, remove the upper one, and then cut. Or simply make small balls and press each one into the shape you want. And you can also keep the sheets to reuse them next time.
The baking time in the oven is about15-20 minutes; wait until the edges start to become golden if you want them crispy! And when you take them out, let them rest on a cooling tray and wait 1-2 hours to serve or store.
GROUNDED NUTS' FLOURS'
Flaxseeds, almonds, walnuts, and hazelnuts. You can ground any nuts in a coffee grinder, but not for too long, or they will become butter.
Coconut, soy, rice, corn, chickpea, cassava, gluten-free oats, tapioca, amaranth, and buckwheat.
Himalayan salt, black pepper, rosemary, oregano, Curcuma, grounded ginger, roasted sesame seeds, crunchy nuts, raisins, goji berries, cinnamon, cheese, stevia, or honey for sweetness.
In crackers, each egg can be replaced by one spoon of grounded flaxseeds or chia seeds mixed with three spoons of water, 1/4 cup mashed bananas or pumpkin purée, or 1.5 spoons of oil.
When salt and sugar in crackers are in contact with air, they absorb the moisture or water in them, softening the crackers. Like for all cooked food, the air makes them go off, so store them in an airtight container to last longer, at least for 3 weeks, still intact.
Preheat oven to 180°
Mix all dry ingredients
Mix all wet ingredients
Combine them and mix well
Press dough between 2 pieces of a baking sheet to a thin thickness.
Then remove the upper sheet, and cut it into squares, or just make small balls and press them on the paper to the shape you want
Bake for around 15-20 minutes at 175°, and let it dry on a cooling tray and wait for around 1-2 hours before serving or storing them.