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Crispy Crackers

grain free crackers


It's best to use a kitchen scale whenever possible. If you don't yet own a scale, these recipes are based upon 'lightly packed' measuring cups, so whether you use the 'dip and sweep' method of measuring or the 'spooning into the cup' method, always gently press down on the mix in the measuring cup and add more to fill the cup, as necessary. 1 C Mix weighs approx. 125g.



1/4 Stick Soft Butter (56g)

1/4 C Warm Water (60g)

1/2 t Xanthan Gum OR 1 1/2 t Gelatin

Add your favorite seasoning to the dough if you'd like.

Makes about 24 Crackers


1. Pre-heat oven to 300°F.

2. In a medium-size bowl stir together the Bakery Mix and either xanthan gum or gelatin.

3. Add the soft butter and water and mix with your fingers until it becomes a soft dough. You can also do this in a food processor,

4, Divide the dough into 8 sections and roll each section into a ball.

5. Use a tortilla press or a rolling pin to roll or press between two sheets of cling wrap or wax paper

about 1/8" thick. Sprinkle with salt, if desired.

6. Transfer to a sheet pan, score into cracker sizes and bake for about 6 minutes.

7. Flip over and break into crackers.

8. Continue baking about 6 more minutes, until just beginning to brown.

9. Make sure crackers are thoroughly dried out before storing in an air-tight container.

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