Gluten-Free Almond Flour Crackers

• Vegetarian
• Gluten free
• Paleo

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 3/4 cups Almond flour, finely ground
  • 1/2 tsp Black pepper, freshly ground
  • 1/4 tsp Salt

Found on kingarthurflour.com

Description

Ingredients

• 1 large egg
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 3/4 cups almond flour, blanched or raw, finely ground*
• *Finely ground (rather than coarse-ground) blanched almond flour makes the crispiest crackers.

Directions

• Preheat the oven to 350°F. Whisk together the egg, salt, pepper, and any additional spices or add-ins (see tips, below.) Add the almond flour, stirring to make a cohesive dough. Place the dough onto a sheet of parchment, or a piece of plastic wrap. Pat it out with your hands, and top with an additional piece of parchment or plastic wrap. Roll the dough out to about 1/8 thickness; it should be about 10 x 12, or larger. Remove the top paper, and use a pizza wheel or knife to cut 1 squares. Move the cut crackers, along with their parchment, to the baking sheet. If youve used plastic wrap, spray the pan with non-stick baking spray, and transfer the crackers from the plastic to the pan. Bake the crackers for 14 to 16 minutes, until theyre light golden brown. The crackers around the perimeter will tend to brown more quickly, so transfer those to a cooling rack and return the pan to the oven to finish baking the remaining center crackers. Cool the crackers completely before transferring them to an airtight bag for room-temperature storage.

Nutrition