Easiest Homemade Gluten Free Crackers on the Planet

Gluten Free Crackers

Midwinter is a monochromatic marvel to me — sort of a Trojan horse time of year when Spring is concealed beneath the earth’s muted shades of tan and brown, waiting to pack a wallop.

That’s how I feel about these crackers, too.

At first glance they appear as benign as January’s palette, but don’t let ’em fool you. They’re the perfect example of “more than meets the eye.” I like surprises and these surprisingly tasty lil’ crackers are my go-to snack, speaking of which…

GF Crax ready to bake

Generally I’m not a snack-y person, but winter seems to ignite my appetite. (Why is that? Something to do with storing energy for shivering?) Anyway, a few crackers with a swipe of tapenade or a smear of hummus appeases random cravings quite nicely.

In a previous post, I extolled the virtues of Rosemary Olive Oil Crackers and I love ’em to pieces. These days I make them gluten-free. Bonus points for being quick’n’easy — thirty minutes from start to finish. And, there’s nothing like a warm cracker fresh out of the oven to soothe the savage beast in your stomach.

GF Crax

Gluten Free Rosemary Olive Oil Crackers
(adapted from this recipe — thanks, Erin!)

1-1/2 c. gluten-free all purpose flour (I used King Arthur’s)

1/2 c. hazelnut flour

1 tsp. baking powder

2 Tbsp. fresh rosemary, chopped

1/2 tsp. sea salt*

2/3 c. warm water

1/3 c. extra virgin olive oil

Garlic powder for dusting, if desired

*Note: The original recipe calls for a teaspoon of salt, but saltiness is subjective and it depends on what you’re going to dip, dunk, or dollop with later. Season to taste.

1. Preheat oven to 400° F. Lightly oil two large baking sheets.

2. Whisk dry ingredients together in a large bowl.

3. Measure oil and water into a liquid measuring cup and gradually add to dry ingredients. (Depending on the humidity, you may not use all of the liquid.) Stir with a fork until mixture comes together. Divide dough in two.

4. Pat each portion of dough as thinly as possible onto prepared baking sheets. (Use your hands — it’s fun!) Slice into cracker shapes with a pizza cutter or sharp knife.

5. Dust with garlic powder, if desired. (I do one batch “with” and one without.)

6. Bake 12-14 minutes, or until edges begin to brown and the crackers look “set.” (They’ll crisp up as they cool.) Transfer to wire racks to cool completely.

7. Store in a zip-top bag or airtight container between snack attacks.

GF crax w Tapenade v

Does winter change your eating habits? Do tell.

Enjoying Spring in disguise,

~ Kim

Soup’s On! (Creamy Broccoli & Cauliflower Soup with Rosemary Olive Oil Crackers)

Between the last post and this one, I ran away from home.

I spent four days in New England in the midst of autumn splendor, ate my weight in seafood, discovered the wonders of a Truffle Martini, treated myself to not one but two Triple Espresso Chocolate Martinis (not all in the same sitting, mind you…), took a carriage ride in historic Boston, rode on an antique carousel, strolled through Quincy Market, gazed at the harbor lights at dusk, and reveled in the presence of my beautiful daughter, whom I hadn’t seen in nearly two years.  (I also concocted a killer blackberry-balsamic reduction to drizzle over a baby arugula salad garnished with blackberries the size of my thumb — you didn’t think I’d abstain from cooking while I was away, did you?) ;)

If that’s not running away from home, I don’t know what is.

The best part was seeing my daughter. xo

Now that I’m back to “real life,” I’ve settled into the truth that it’s autumn here, too, and that means it’s soup weather.

Waaaay back in the 70’s, friends would host “progressive parties” (clarification: progressive dinner parties!) and meet at one home for an appetizer, trundle to the next for soup or salad, then onto another for the entree, and so on, until everyone ended up at the final destination for dessert.  Good times — and good food.

One soup that piqued my interest then (and remains a favorite to this day) consisted of tender cauliflower florets floating in what I can only describe as a “velvety broth.”  I made a batch recently using broccoli and cauliflower stems (recycled from this post), then ran it through the blender on a whim.  Oh my!  Creamy and velvety.

Creamy Broccoli & Cauliflower Soup

(adapted from my friend, Jane’s, recipe)

3 Tbsp. butter

3 Tbsp. flour

1/8 tsp. nutmeg

4 c. chicken broth

3/4 c. water

3 c. small cauliflower & broccoli florets (or pieces & stems)

1 egg yolk

3 Tbsp. heavy cream

Kosher salt, to taste

Freshly ground black pepper, for garnish

Olive oil for drizzling

Melt butter in a medium saucepan.  Blend in flour and nutmeg.

Slowly whisk in chicken broth and water; bring to a boil, stirring constantly.

Add cauliflower and broccoli; return to a boil, then reduce heat.

Simmer, covered, about 25 minutes or until vegetables are tender.

Remove from heat; cool slightly.

Transfer vegetables and liquid to a blender; puree until smooth.

Return mixture to saucepan (wash pan out in between); begin heating over low heat.

In a small bowl, blend egg yolk with cream; whisk into soup until thoroughly combined.

Increase heat to medium, whisking constantly until mixture just comes to a boil.

Remove from heat; season with salt to taste.  Ladle into bowls.

Drizzle with olive oil and grind black pepper over the top.

Sit back and enjoy vegetable velvety-ness!

.   .   .

Now about those crackers…

Earlier this year, Erin from Dinners, Dishes, & Desserts wrote about these and I’ve been hooked on them ever since.  Fast, easy, savory… what can I say?  They were the perfect crunchy accompaniment for “creamy velvety” soup.

They’re also versatile (translation: they stand up to my tinkering…) — I’ve added shredded cheese, sprinkled them with sea salt, brushed them with garlic butter, and/or added fresh rosemary to my heart’s content.  (For the recipe, click here.)  Can’t thank you enough, Erin — we’ve enjoyed them many times!

Soup’s on!

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Enjoying a blast from the past and blessings in the present,

~ Kim