Gluten-free, lactose-free, FODMAP friendly
Yield: 3 dozen crackers
Sometimes a person just wants to bite into something crispy-crunchy-tasty. This quick recipe makes about 3 dozen crackers. I developed it at 4500 feet in a fairly dry climate, and tapioca flour is touchy enough that you might need to refine it slightly for where you live. But it’s great to have crackers again.
- 1 cup tapioca flour (a.k.a. tapioca starch)
- ½ tsp salt
- ¼ tsp baking soda
- ½ tsp baking powder
- 1 tsp dried, finely crumbled basil
- ½ tsp ground marjoram
- ½ cup almond milk
- 1 Tbsp melted butter
- 2/3 cup almond flour
- A little warm water, maybe 2-3 Tbsp
- Extra salt for sprinkling
- Preheat oven to 350 degrees. Prepare two cookie sheets with parchment paper (preferred) or else grease them well.
- Stir flour, salt, baking soda, baking powder, and herbs together with a spoon. Add almond milk and melted butter, and stir until smooth. Stir in almond meal.
- Test the thickness: Drop half a teaspoon onto one of the prepared cookie sheets. It should spread out into a fairly thin, round cracker, but it shouldn’t run all over the place. If it mounds up, add a little warm water and try again. These crackers are jawbreakers if you make them too thick.
- Once they spread nicely, drop the rest of the batter by almost-teaspoonfuls onto the two cookie sheets, about 18 per sheet.
- Bake 30 minutes. Turn them over, salt them lightly, and reduce the oven temperature to 300 degrees. Bake another 15 minutes, or until they’re dry and crisp all the way through.
- Cool on a rack.