Thursday, April 20, 2006


After a Pesach week of experimenting with baking crackers as our main "bread", here is our favorite cracker recipe, which makes a large cracker suitable for 1 serving.

Preheat the oven to 400 degrees.

In a small bowl or measuring cup combine:
  • 1 Tbsp milk
  • 1 Tbsp flaxseed meal (or almond meal)
  • 1/4 cup gluten-free flour mix
  • 1 tsp sugar (either white or brown sugar work)
  • 1 tsp olive oil
  • 1 pinch of salt
(For thinner and crispier crackers, double the amount of milk. The runnier dough will roll much thinner.)

Knead with a fork or by hand. The dough should be barely moist: not dry enough to shed powder when kneaded, but not wet enough to be sticky. Add a slight amount of water or flour mix as needed.

Roll flat on a silicon baking sheet. (To make rolling the dough easiest, cover the dough with plastic wrap.)

Bake until it starts to brown. (It takes about 9 minutes, or 6 minutes if you doubled the milk and have a very thin cracker).

Note that this recipe contains neither gluten nor leavening, and thus fits Sephardic customs for Passover food.

Commentary: The simplest cracker recipe would have only flour mix and water. Everything else is "extras" to help either texture or taste. We use milk, salt, almond meal, and brown sugar for taste, and olive oil for texture. Be brave, since it is easy and safe to experiment. We've made nice crackers with different nut meals (and/or flax seed meal) and with juice instead of milk. If you leave out the olive oil your cracker will be healthier but will be more difficult to roll thin and will not be as crispy -- in other words, you'll probably get a thicker cracker that tastes much better fresh from the oven than it will later on.