Easy Gluten-free Cracker Recipe with Split Chickpea Flour
Make these easy and gluten-free Split Chickpea Flour Crackers to munch on a lazy evening watching movies or just to eat something healthy and baked when you are bored.
Servings: 2
Calories: 230kcal
Equipment
- Microwave/Oven Toaster Grill
Ingredients
- 100 grams Split Chickpea Flour/ Gram Flour
- 1 tablespoon Rice Flour
- ½ teaspoon White Sesame Seeds
- ¼ teaspoon Nigella Seeds/ Black Caraway Seeds/Kalonji Seeds
- 1 teaspoon powdered sugar, sifted
- ½ teaspoon salt
- 1 teaspoon oil
- water to form a soft and tight dough
Instructions
- Sift the flours and add all dry ingredients except seeds.
- Start adding little water and knead together till it forms a soft but tight dough.
- Preheat the oven for 10 minutes at 350°F/180°C
- Dust your surface with rice flour or roll the dough between two sheets of cling wrap or parchment paper.
- Roll the dough flat and thin but thick enough that it does not break. You will be able to judge the perfect thickness for your dough as you start rolling.
- The thinner you roll the crispier the crackers will be and also they will take less time to bake.
- Mark rectangles with a knife and prick holes with a fork in every rectangle so that the crackers do not puff up while baking.
- Press healthy seeds of your choice. I have used Sesame Seeds and Nigella Seeds.
- Bake for 10 minutes at 180°C till the edges start turning golden brown. If you have rolled thin crackers, keep an eye around the 8 minute mark.
- Let cool for 10 minutes before serving.
Notes
These can be made with Chickpea Flour as well but I have used Split Chickpea Flour also known as Bengal Gram Flour to make these.
The dough should be tight and not loose and sticky.
If your dough becomes sticky add a tablespoon of Gram Flour and knead again.
You can also deep fry these crackers until golden brown.
