Crackers are the only thing I bake that I want to taste close to ‘store-bought’. These Gluten-Free Sorghum Crackers taste like that, except better. 🙂
The dough comes together super quick. You’ll need a bit of patience to roll and cut out the dough for the 9 dozen crackers but they’re well worth the effort. Season them however you like – see suggestions below.
These crackers can also be made dairy-free (see ingredient list).
Ingredients
- ¾ C brown or white rice flour
- ¾ C tapioca starch
- ½ C sorghum flour
- 2 T sugar
- 1 ½ t baking powder
- 1 t salt, plus more for sprinkling
- ½ t xanthan gum
- ½ C milk or plant-based milk (I use full-fat oat milk)
- ¼ C oil
- Seasoning as desired (sesame seeds, granulated onion or garlic, Italian seasoning, rosemary, etc.). I also sprinkle them with a little more salt.
Directions
Preheat oven to 350 degrees.
Whisk all dry ingredients together. Add oil and milk and mix until thoroughly combined. Switch to kneading with hands. Divide dough into four balls.
Put one ball between two sheets of wax paper or parchment paper. Roll until about the thickness of a quarter (approximately 1/16th of an inch).
Remove top sheet of wax paper. Sprinkle with desired seasonings. Use rolling pin and lightly press seasonings into dough. Cut into one-inch squares with a butter knife.
Use a metal spatula (a brownie-sized one works well) to put the squares on parchment paper-covered pans. Repeat process with remaining dough. I use my perforated pizza pans to help the crackers crisp up better.
Bake your Gluten-Free Sorghum Crackers at 350 degrees for about 10 minutes or until golden brown. I usually have a few crackers that are done before the others, so I just remove those and put the rest back in to bake a little longer.
Enjoy!
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