Savoury Crackers - - Makes 40 x 1 inch round or 20 x 2 inch round crackers


  • 50g gluten free flour
  • 50g maize flour or gram flour
  • ½ tsp gluten free baking powder
  • large pinch of salt
  • 50g dairy free margarine
  • 1 tbsp chopped mixed herbs
  • about 75ml water to bind

Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard


Preheat oven to 200°c / 400°f / gas mark 6.

Sieve the flours, baking powder and salt together four times.

Rub in the dairy free margarine with the tips of your fingers to resemble fine breadcrumbs.

Mix in the mixed herbs.

Mix in water to bind.

Roll out quite thinly. (if the pastry is too crumbly roll out on an opened out freezer bag.)

Use a pastry cutter to cut out crackers and place on a greased baking tray.

Brush with soya cream or milk and sprinkle with salt.

Bring together bits of pastry, roll out and cut out crackers again. Do this until the pastry is used up.

Bake for 10 to 15 minutes until puffed up and golden.

Use to serve with soup  or with toppings as a canapé.

Gem's hints and tips

In all recipes requiring self-raising gluten free flour, I advise sieving the flours together with the gluten free baking powder four times to make sure all the ingredients are evenly distributed.


Before adding the water, add-

Chopped chives
Chopped chilli
Chopped olives
Sundried tomatoes

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