Looking for a gluten-free graham cracker that's a thrifty, crispy cinnamon delight? Make these plant-based Grand Crackers with chickpea flour and flaxseed in less than 20 minutes. They are high in protein and have no cholesterol, making them a healthy snack as well as a homey, comforting treat. Perfect for brightening a brown-bag lunch.
Gluten-Free Grand Crackers
Active time: 18 minutes. Total time: 30 minutes. about 20 servings, 3 small crackers each
- 1 1/2 cups chickpea flour (180 grams), plus a little more for rolling out the dough.
- 1 tablespoon finely ground flaxseed (7 grams)
- 1/2 teaspoon baking soda
- 1/4 cup brown sugar (55 grams)
- 2 teaspoons cinnamon
- 1/8 teaspoon ginger
- 1/8 teaspoon nutmeg
- 1 tablespoon sugar, or a little more if you have a sweet tooth, to sprinkle on top
- 1/4 cup water (60 grams)
- 3 tablespoons canola oil (42 grams)
- 2 tablespoons blackstrap molasses (42 grams)
- 2 tablespoons sorghum or honey (42 grams)
- 1 teaspoon vanilla
- Put a bread stone or a heavy cookie sheet, rim side down, on the bottom rack in your oven and move the other racks up so you have room to work. Heat oven to 350°F. Put all dry ingredients except the sugar topping in a large bowl and stir with a fork to blend. Put wet ingredients in a small bowl, stir to blend, and then stir into dry ingredients until well combined. (Bonus: since there's not gluten in these crackers, you don't need to worry about over stirring.)
- Get out two sheets of parchment paper that are the size of a cookie sheet. Dust one with a little extra chickpea flour and plop dough onto the center of the parchment. Dust dough lightly with more chickpea flour and cover with other sheet of parchment. Use a rolling pin or a straight-sided bottle to roll out dough evenly to about 1/8th inch, or just under the size of your bread stone.
- Peel off top layer of parchment, then use a pizza cutter or sharp knife to cut dough into cracker-sized pieces. Poke each cracker with a fork to give steam a way to escape during baking. Sprinkle with sugar, sifting it through a strainer for even coverage if you like.
- Use a rimless cookie sheet, pizza peel, or upside-down rimmed cookie sheet to move dough and parchment from the counter over to your oven and onto the hot bread stone. Bake for 10 to 12 minutes, until edges just start to darken. It's easy to burn these thin crackers, so watch closely near the end of the baking time. Slide the crackers and parchment back out onto the pizza peel, then cool crackers on a wire rack or clean brown-paper bags (grocery bags). I slide my rimless cookie sheet between the crackers and the parchment, then slide the crackers off onto the wire rack, but you could use a big spatula. If you cool crackers on the parchment, they will be softer and possibly soggy, which is not very Grand.
- Let cool for a few minutes, then break into idividual crackers. They will stay crisp in a well-sealed container at room temperature for several days, better than any wheat-flour cracker I've made.
- Chickpea flour is also know as as garbanzo-bean flour, ceci flour, and besan.
- I've had a hard time finding organic chickpea flour locally. Today I discovered an online source of Organic Chickpea Flour. Margaret Hughes of Best Cooking Pulses tells me she will soon make the free shipping kick in at $39 instead of $40, so you get free shipping on 5 bag or more bags of chickpea flour. They also have organic yellow- and green-pea flour and some fun lentil sprinkles, so I'll let you know how that turns out. I hope this works out. I was on the brink of buying a grain mill so I can grind my own beans into flour, but the payback takes years!
- If all the rolling and sliding of the dough seems confusing, then you might want to watch this video of how I roll out pizza dough and get it in the oven. The general idea is the same.