Any Flour Yeast-Free, Sugar-Free Crackers
Allergy-friendly crackers that are easy to make and far more economical than store-bought.
(wheat, spelt, rice, millet, chickpea, buckwheat all work!)
(olive, grapeseed, avocado, coconut all work)
(curry, turmeric, paprika, cumin, etc.)
Preheat the oven to 400 degrees.
Mix the flour with the salt and any seasonings you're using.
Stir in the oil until mixture looks a bit 'pebbly' in texture.
Stir in the water until the dough is moistened and begins to form a ball. It should not be sticky to the touch. If it becomes sticky, knead in a bit more flour.
Place the dough ball between a sheet of parchment paper and a sheet of wax paper.
Roll out the dough to about 1/8 inch in thickness, with the wax paper on top and the parchment on bottom.
Peel away the wax paper and transfer the parchment (with the cracker dough still on top) to a baking sheet (rimless, if possible) or pizza stone.
Use a pizza cutter to create your desired cracker shapes and use your fork to poke a couple of holes, if desired.
If using seeds, sprinkle them on top and lightly push them into the dough with the rolling pin.
Bake the crackers for 16-25 minutes until golden (see Notes).
Cool, break apart, and enjoy!
Nutrition facts based on using wheat flour and olive oil. WW SmartPoints: 1