Gluten Free Salt & Pepper Crackers

Crackers are one of the things I missed most about having to be gluten free. Bread was definitely one, but crunchy, crispy crackers are probably one of my favorite snacks. I’ve tried my share of store bought crackers, but these ones, for me, are the best.

They don’t taste like they’re made in a factory. They are crispy. They are VERY peppery, because I love pepper. If you don’t, cut back a bit (by about half). Feel free to experiment with topping also. I’ve tried them with a Himalayan Pink Sea Salt and Cracked tri-color Peppercorn topping – so good. I’ve tried them with just extra sesame seeds on top, and I tried an “everything” style with white and black sesame seeds, garlic salt, poppy seeds and onion flakes. I love them all.

Also in the ingredients you’ll notice stars beside the millet flour and oat flour. This is because, if you don’t have these two flours, this recipe also works with 150 grams of the all-purpose flour mix that I use. So those two amounts of the flours can be replaced by the same amount, in grams, of all-purpose mix. Comment if you try them and let me know if you try a different topping too.

Gluten Free Crackers

gluten free salt and pepper crackers

Yield: About 48 crackers
Preparation time: 25min
Cook time: 18-20min
Ingredients:

• 100 grams all-purpose gluten free flour mix
• 25 grams millet flour*
• 25 grams oat flour*
• ½ tsp xanthan gum, if your mix doesn't include it
• ½ teaspoon salt, plus more for topping
• ½ teaspoon pepper, plus more for topping
• 1 tablespoon white sesame seeds
• ½ tablespoon black sesame seeds
• 85 grams butter, cold and cut up, plus 57 grams butter, melted
• 4-6 tablespoons cold water

Instructions:

1. Mix together dry ingredients.

2. Cut in the cold butter with a pastry tool, or two butter knives.

3. Add the water, a tablespoon at a time, until the mixture comes together as a ball.

4. Flatten into a disc, wrap in plastic and chill for 20 minutes.

5. Preheat oven to 350 F (180 C)

6. Roll the dough out, on a silicone baking mat, until very thin (about the thickness of a nickel or so. I covered my whole silpat sheet.

7. Use a pizza cutter, or sharp knife and cut into cracker (taking care not to cut your baking mat.

8. Use a fork, or skewer to poke holes in the crackers (to prevent puffing up)

9. Bake 18-20 minutes.

10. Use the second amount of butter, melted, to brush over top of the top of the crackers, working half of the sheet at a time, and then sprinkle any desired toppings. Let cool. (They will get crispier once they cool.

* You can also replace the oat and millet flour with the same amount, in grams, of all-purpose flour mix instead.

Today’s recipe is a fun naturally gluten free recipe.  I make hummus pretty regularly because my daughter really loves it. So do I, but whatever gets her to eat more vegetables (for dipping) then I’m all for it. 

This particular recipe came about after I made the salt and pepper crackers in the photos (recipe coming next week) and I wanted a hummus with a bit of a tart kick instead of a classic hummus which I normally make. 

Adding greek yogurt gave it a new tanginess that I thought went really well with the crackers, but this recipe tastes just as good with veggies dipped in. Or spread on a corn or rice cake. I hope you try it too.

For dairy free, just leave out the yogurt and add water a tablespoon at a time, until it reaches the texture you like.

What’s your favorite hummus? Or favorite dip if you don’t eat beans?

Tangy Chickpea Hummus

chick pea hummus with greek yogurt

Yield: about 2 cups

Preparation time: 5min

Cook time: 0min

Ingredients:

• 1 (19 oz) can chickpeas, drained and rinsed
• 1 clove garlic
• 1/3 cup tahini
• 2 tablespoons lemon juice
• 1/4 cup plain greek yogurt
• 2 tablespoons neutral oil (I used grapeseed)
• about 3 tablespoons water, plus more for creamier hummus
• salt & pepper, to taste

Instructions:

1. Add everything, except the water, to a food processor and blend until combined.

2. Add the water, one tablespoon at a time until it reaches the consistency you prefer.

Gluten Free Dark Chocolate Cupcakes

Somehow the weekend got away from me with dance recitals and hockey games and I forgot to post this.

Last week’s chocolate cake recipe turns into cupcakes perfectly, and I simplified the process by not separating the eggs and not whipping the egg whites.  Other than that, and a shortened cooking time, the recipe is exactly the same as the cake. 

I made a dark chocolate buttercream, just by adding some Hershey’s Dark Cocoa in the buttercream. I then topped them with a bit of Fleur de Sel. So good. I hope you make them and love them too.

Dark Chocolate Cupcakes

gluten free dark chocolate cupcakes

Yield: 16
Preparation time: 5min
Cook time: 20min
Ingredients:

• 225 grams all-purpose gluten free flour
• 1 teaspoon xanthan gum if not included in you flour mix
• 30 grams dark cocoa (I use Hershey's Special Dark)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 113 grams butter, room temperature
• ¾ cup sugar
• ¾ cup brown sugar
• ¼ cup oil
• 2 eggs
• ¾ cup buttermilk (non-dairy is fine, I used cashew milk + vinegar)
• 1 tablespoon vanilla extract
• ¼ cup strong instant coffee

Instructions:

1.Preheat oven to 350 F (175 C). Line Muffin tin with paper liners.

2. In a small bowl, mix together flour, xanthan gum if using, dark cocoa, baking soda, and baking powder.

3.Cream together butter and sugars.

4.Mix together the eggs, oil, buttermilk and vanilla.

5.Mix the batter together, alternating dry and wet ingredients, starting with adding a third of the flour mixture to the bowl. Combine. Add half of the wet ingredients. Combine. Add another third of the flour mixture and combine again. Add the other half of wet ingredients and then the rest of the dry, mixing after each.

6.Add the warm coffee, mixing to combine.

7.Fill paper liners 2/3 full and bake at 350 until done (about 20 minutes). A toothpick will come out without wet better.

8. Let cool in the pan 10-15 minutes then move to cooling racks to cool completely before icing.

Gluten Free Dark Chocolate Layer Cake

Hi. Just look at that cake.  It was pretty and sooo delicious.  I haven’t had a good chocolate cake (maybe even NO chocolate cake) in a couple of years.  I do love my fudgy brownies recipe for a good chocolate hit, but this cake gives me more options.  It turns into great cupcakes also, which I’ll post tomorrow.  

But for birthdays, you can’t go wrong with this one.  It’s light, not dry in the slightest and is so dark chocolately. It just makes me happy. I made it a Birthday cake, an Easter cake and a Happy Wednesday cake just because it was so good.  I use and love Hersey’s Dark Chocolate, but I’m pretty confident that you could use regular cocoa and get away with it.  Either way, make it today! Happy Thursday!

Dark Chocolate Layer Cake

Rich and airy gluten free dark chocolate cake

Yield: 3 – 6-inch layers

Preparation time: 15min

Cook time: 25min

Ingredients:

• 225 grams all-purpose gluten free flour
• 1 teaspoon xanthan gum if not included in you flour mix
• 30 grams dark cocoa (I use Hershey's Special Dark)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 113 grams butter, room temperature
• ¾ cup sugar
• ¾ cup brown sugar
• 2 eggs, separated
• ¾ cup buttermilk (non-dairy is fine, I used cashew milk + vinegar)
• 1 tablespoon vanilla extract
• ¼ cup strong instant coffee

Instructions:

1. Preheat oven to 350 F (175 C). Prepare 3 6-inch pans with butter, cocoa and a parchment circle on the bottom.

2. In a small bowl, mix together flour, xanthan gum if using, dark cocoa, baking soda, and baking powder.

3. Cream together butter and sugars.

4. Mix together the egg yolks, oil, buttermilk and vanilla.

5. Whisk the two egg whites until soft peaks. (Or use a stand mixer for this)

6. Mix the batter together, alternating dry and wet ingredients, starting with adding a third of the flour mixture to the bowl. Combine. Add half of the wet ingredients. Combine. Add another third of the flour mixture and combine again. Add the other half of wet ingredients and then the rest of the dry, mixing after each.

7. Add the warm coffee, mixing to combine.

8. Fold in egg whites. Be gentle with the batter after this step, so as not to lose an air from the egg whites.

9. Divide the batter between 3 6” pans and bake at 350 until done (about 25 minutes). A toothpick will come out without wet better.

10. Let cool in the pan 15-20 minutes then move to cooling racks to cool completely before building a layer cake.

Easter Sugar Cookies - Gluten Free

I really do like this recipe.  So much that this is the third time I'm posting it here with a different way of decorating them.  It's so nice when a recipe comes together on the first try. It really helps make up for all the recipe failures.  This is definitely a no fail recipe that I always turn to. I hope you enjoy it too! 

Check out the original post for Pumpkin Sugar Cookies, and another one for Spring Sugar Cookies 

Easter Sugar Cookies

Gluten Free Sugar Cookies

Prep Time: 5 minutes

Cook Time: 10-14 minutes

Yield:2-3 dozen cookies

Ingredients:

• 227 grams butter (room temperature)
• 200 grams sugar (I used xylitol but white sugar in the same amount should work)
• 1 large egg
• 1 tablespoon vanilla extract
• 280 grams all-purpose gluten free flour
• 1 teaspoon xanthan gum if your mix does not include it
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Instructions:

1. Preheat oven to 350 F
2. Cream together the butter and sugar until it's a really light yellow (I use a stand mixer)
3. Add the egg and vanilla and mix until combined.
4. In a small bowl, whisk together the flour, salt and baking. Add this dry mixture to the sugar and butter, half at a time, and mix well.
5. Scoop dough out onto a piece of plastic wrap and chill in the fridge for 20-30 minutes. (This makes it easier to cut out shapes.)
6. Flour counter with tapioca starch and use half of the dough (put the rest back in plastic in the fridge.)
7. Roll out dough until about an eighth of an inch to a quarter of an inch thick or so.
8. Dip a cookie cutter in some of the tapioca starch on the counter and cut out cookies.
9. Place cut cookies on a pan lined with either parchment paper or a non-stick baking sheet (like Silpat)
10. Bake at 350 for 10-12 minutes or until lightly golden around the edges.
11. Repeat with other half of dough.
12. Let cool completely before icing.