Steps to Make Catelli Gluten Free Pasta Review

Gluten-Free Crackers

When you're craving real italian pasta, nothing else will do.

Recipe Summary Gluten-Free Crackers

These gluten-free crackers are made with garbanzo bean flour, sorghum flour, and rice bran. I needed to develop a cracker with ingredients I had on hand, and these worked!

Ingredients | Catelli Gluten Free Pasta Review

⅓ cup garbanzo bean flour, or more as needed

⅓ cup sorghum flour

⅓ cup rice bran

⅓ cup water

1 tablespoon Italian seasoning

1 tablespoon vegetable oil

1 teaspoon baking powder

1 teaspoon honey

kosher salt to taste

Directions

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Mix garbanzo bean flour, sorghum flour, rice bran, water, Italian seasoning, vegetable oil, baking powder, honey, and salt together in a bowl until smooth dough forms, adding more garbanzo bean flour as needed to roll.

Place dough on work surface between 2 sheets of parchment paper. Roll dough out to 1/8-inch thickness using a rolling pin. Remove top layer of parchment paper; cut dough using a 2-inch biscuit cutter and place 2 inches apart on prepared baking sheet.

Bake in the preheated oven until golden brown, about 10 minutes.

These are not crispy, but they will hold a dip!

Info | Catelli Gluten Free Pasta Review

prep: 20 mins cook: 10 mins total: 30 mins Servings: 8 Yield: 2 dozen

TAG : Gluten-Free Crackers

Appetizers and Snacks, Snacks, Cracker Recipes,