Sesame Crackers
Every time my friend Patricia, Pilates Diva extraordinary, comes over she walks out of the house with a handful of these gluten free crackers. I promised her I would make this gluten free cracker recipe my next post. Happy crunching!
Gluten Free Sesame Crackersprint friendly recipe
3 cups blanched almond flour
1½ teaspoons celtic sea salt
1 cup sesame seeds
2 eggs, whisked until frothy
2 tablespoons grapeseed oil
3 cups blanched almond flour
1½ teaspoons celtic sea salt
1 cup sesame seeds
2 eggs, whisked until frothy
2 tablespoons grapeseed oil
- In a large mixing bowl, stir together almond flour, salt, sesame seeds, eggs and oil until well blended
- Separate dough into two halves
- Line two large (12 x 16) stainless steel baking sheets with parchment paper
- Place one half of the dough in the center of each lined sheet
- Cut another piece of parchment paper and place it over one of the balls of dough
- Roll dough out between the two pieces of parchment paper, until it is ⅛ inch thick and covers the entire baking sheet; remove top paper and repeat process with the other piece of dough
- Cut the dough with a knife or pizza cutter into 2 inch squares
- Bake at 350° for 10-12 minutes, until golden brown
- Cool and serve
Makes 96 crackers
This highly nutritious gluten-free cracker goes well hummus, guacamole and other tasty spreads.
Posted on May 3, 2007 in snacks by Elana
you might also like: Rosemary Fig Crackers
or Fig Tapenade with Walnut Crackers
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Hello!
Is sesame flour gluten-free?
Thank you.
Hi Elaine-
Thanks for stopping by and for your great question. I have never used sesame flour --didn't actually know it existed, so unfortunately cannot be of help with this one.
Thanks,
Elana
Great recipe - the whole family loved it. It's always great to find gluten and dairy free recipes that are both tasty and healthy!
Can you think of any way of making it nut free also for kids school lunches (they can't take nuts to school)? Any kind of substitution of flours you could make for the almond meal? Maybe ground seeds like pepitas or something, with some ground coconut? I also thought about whether you could add a bit of baby rice cereal and water to help it stick together enough? What do you think?
Dear Rosie,
That sounds like a great idea. Please let us know the results of your experiments.
You can also post this query in the forums; there are a bunch of folks there who cook without nuts.
Elana
These look great and I'm very much in need of a cracker recipe however, DS can't do eggs. Is this recipe totally out for us or is there a good sub?? Thanks!
Jennifer,
Thanks for your comment. Please see my faq's for the answer to this and other frequently asked questions.
Thanks,
Elana
do you think the crackers would hold up just as well without the sesame, that is an allergen in our family. you are an awesome cook, they look so good. Can't wait to try them.
theresa,
Thanks for your comment. Please see my faq's regarding this question.
Thanks,
Elana
Hello Elana,
I received the almond flour in the mail from Honeyville and this is my first recipe using it! The dough looked a bit lumpy so I added an extra egg then the batter was smoother. The thinner crackers on the outside were crunchy. Do you think the inside crackers would be crunchier if I hadn't added the extra egg?
I enjoyed them with some almond butter and pomegranite jelly smeared on top!
Also, How do you store these wonderful crackers?
Thank you,
Lenee
Lenee -Thanks for your question. In all honesty, there are thousands of ways to alter a recipe and its outcome as well, not sure that I can intuit each one over the internet :-) I might need to come to your kitchen. I leave my crackers in a bowl, uncovered on the counter and they keep that way for at least a week --if they last that long.
Wow! These crackers are delish! I love the toasted sesame flavor and they have just the right amount of saltiness for me. Next time I will definitely roll them across the entire pan in hopes that they will be crispier - I didn't make the dough go quite to the far edges. Thank you again for sharing your recipes and experience! I love your recipes and enjoy reading your blog.
Hi Elena,
I will be making these lovely things quite soon, but need to order the Honeyville almond flour first!! Can you tell me about how many cups of flour you get from a pound of almond flour? I didn't see any information on that in your FAQs, nor on the Honeyvillegrain.com site. It will help me determine how much I should order. Thank you.
Blessings,
~Evelyn Mae
Thanks so much for a NUTRITIOUS and EASY cracker recipe! My 4 gluten free boys are eating crackers with peanut butter for the first time in a long time. It feels good to know they aren't just eating empty rice flour carbs too!!! Thank you!!!!! :)
Thanks very much for all the great recipes!
I just ordered from the Honeyville site and I am excited to try this recipe and many of the others!
Made these for the second time and they're delicious. This time I used 3/4 cup regular sesame seeds and 1/4 cup black sesame sees and the contrast is super - they look so lovely!
I loved them with ginger spread but I also put out cream cheese and almond butter and it was a hit with my husband and with our guests.
Second time around I divided the dough into 3 instead of 2 to roll out so that it was easier to make them crunchy crispier!