Best 3 Amandas Gluten Free Vegan Crackers Recipes

In the realm of healthy snacking, Amanda's Gluten-Free Vegan Crackers stand out as a symphony of flavors and textures. These crackers are not just a culinary delight; they cater to various dietary preferences, making them a perfect treat for those with gluten sensitivities or vegan lifestyles. With three delectable recipes to choose from, this article offers a trio of culinary adventures.

The first recipe, Simple Gluten-Free Vegan Crackers, is an ode to simplicity. Made with a blend of almond flour, tapioca starch, and flaxseed, these crackers boast a nutty flavor and a satisfying crunch. The second recipe, Super Seed Gluten-Free Vegan Crackers, elevates the snacking experience with a medley of nutritious seeds like sunflower, chia, and sesame. These crackers are a powerhouse of essential fatty acids and fiber, making them a wholesome choice for health-conscious individuals.

Finally, the third recipe, Za'atar Spiced Gluten-Free Vegan Crackers, tantalizes taste buds with a vibrant blend of Middle Eastern spices. Infused with aromatic za'atar, these crackers transport you to the bustling souks of the region. Each recipe promises a unique taste profile, ensuring that every bite is an exploration of culinary wonders.

Here are our top 3 tried and tested recipes!

CRISPY GLUTEN-FREE GRAHAM CRACKERS (VEGAN)

Crispy Gluten-Free Graham Crackers (Vegan) image

Crispy, gluten-free graham crackers that taste just like the real thing! Vegan, gluten-free, naturally sweetened, and made in 1 bowl. Perfect for s'mores and beyond!

Provided by Minimalist Baker

Categories Dessert Snack

Time 45m

Number Of Ingredients 10

Ingredients

2 Tbsp coconut sugar ((or sub organic cane sugar))
1/2 tsp baking soda
1/4 tsp sea salt
1/4 tsp ground cinnamon
1/4 cup maple syrup
1 Tbsp molasses ((we used blackstrap molasses))
2 ½ Tbsp melted coconut oil
1 ¼ cup oat flour ((ground from gluten-free oats // see notes for substitution ideas))
1/4 cup arrowroot starch ((we think cornstarch would also work, and maybe also tapioca starch))
1 ½ tsp ground flax seeds ((also called flaxseed meal))

Steps:

Preheat the oven to 350 F (176 C) and line a large baking sheet with parchment paper.
In a medium mixing bowl, whisk together the coconut sugar, baking soda, salt, cinnamon, maple syrup, molasses, and melted coconut oil until well combined and smooth.
Add in the oat flour, arrowroot starch, and ground flax seeds and mix with a wooden spoon until the flour is completely incorporated. Your dough should not feel too tacky (sticking to your hands) or too dry (crumbly), but should hold its form. If the dough appears too dry, it likely just needs more mixing. If it feels sticky, it needs more oat flour.
Place a sheet of parchment paper on a large cutting board or countertop. Place dough in the center and then place another sheet of parchment paper on top of the dough. Working from the center out, roll the dough into a large rectangle (~10 x 12 inches) about 1/16-inch thick. Rolling to this thickness makes these crackers crispy (our preferred texture) rather than soft. If you have any difficulty rolling the dough, place it in the fridge to chill for 10-20 minutes and then try again.
Use a pizza cutter or knife to cut the dough into 2-inch x 3-inch rectangles (keep in mind they will expand slightly during baking). Then use a metal spatula lightly floured with oat flour to transfer to a baking sheet. If you have a hard time transferring or handling, pop in the refrigerator to chill for 5-10 minutes. Space crackers ~1 inch apart to allow for spreading.
Continue rolling out and cutting remaining dough until you have used it all up. Prick each graham cracker twice with a fork. Recipe as written makes ~15 crackers (will vary based on how thinly they are rolled and whether modifying batch size).
Bake for 10-14 minutes or until slightly firm and darker in color. Watch closely near the end to avoid burning.
Let cool for 5-10 minutes on the baking sheet, then gently transfer to a cooling rack. Enjoy plain, make s'mores, or try our graham cracker crust!
Once completely cooled, crackers can be stored in an airtight container for up to 2-3 days at room temperature, 7-10 days in the fridge, or 1-2 months in the freezer. Dough can also be frozen for up to 1 month and rolled/baked after defrosting in the fridge overnight.

Nutrition Facts : ServingSize 1 cracker, Calories 78 kcal, Carbohydrate 12.5 g, Protein 1 g, Fat 2.8 g, SaturatedFat 1.9 g, Sodium 84 mg, Fiber 0.8 g, Sugar 5.4 g, UnsaturatedFat 0.5 g

GLUTEN-FREE ANADAMA BREAD

Gluten-Free Anadama Bread image

Anadama bread, a yeast bread made with wheat flour, cornmeal and molasses, has been a New England mainstay for generations. This version substitutes gluten-free flour, but keeps the loaf's slightly sweet flavor and hearty texture.-Doris Kinney, Merrimack, New Hampshire

Provided by Taste of Home

Time 55m

Yield 1 loaf (12 slices).

Number Of Ingredients 11

Ingredients

1 package (1/4 ounce) active dry yeast
1 tablespoon sugar
1 cup warm water (110° to 115°)
2 large eggs
3 tablespoons canola oil
1 tablespoon molasses
1 teaspoon white vinegar
1-1/2 cups gluten-free all-purpose baking flour
3/4 cup cornmeal
1-1/2 teaspoons xanthan gum
1/2 teaspoon salt

Steps:

Grease an 8x4-in. loaf pan and sprinkle with gluten-free flour; set aside., In a small bowl, dissolve yeast and sugar in warm water. In bowl of a stand mixer with a paddle attachment, combine the eggs, oil, molasses, vinegar and yeast mixture. Gradually beat in the flour, cornmeal, xanthan gum and salt. Beat on low speed for 1 minute. Beat on medium for 2 minutes. (Dough will be softer than yeast bread dough with gluten.), Transfer to prepared pan. Smooth the top with a wet spatula. Cover and let rise in a warm place until dough reaches the top of pan, about 40 minutes., Bake at 375° for 20 minutes; cover loosely with foil. Bake 10-15 minutes longer or until golden brown. Turn oven off. Leave bread in oven with door ajar for 15 minutes. Remove from pan to a wire rack to cool.

Nutrition Facts : Calories 136 calories, Fat 5g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 115mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

AMANDA'S GLUTEN FREE (VEGAN) CRACKERS

Amanda's Gluten Free (Vegan) Crackers image

A quick and easy foolproof cracker recipe that allows for some personal tweaking, and doesn't crumble away in your hands.

Provided by Amandas Kitchen

Categories Vegan

Time 28m

Yield 25 approximately a 14x14 inch square, 2 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup brown rice flour
1/2 cup whole almond, ground into flour (or use 3/4 cup almond flour)
2 tablespoons ground flax seeds
1 tablespoon nutritional yeast (optional)
1/4 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon dried thyme
1 teaspoon dried rosemary
scant 1/4 tsp baking soda
2 tablespoons sesame seeds or 2 tablespoons flax seeds
1 teaspoon chia seeds (optional)
1/4 cup water
1/2 teaspoon olive oil

Steps:

1.Preheat oven to 350F and line a baking sheet with parchment. In a high-speed blender or processor, grind almonds into a flour. Do not over process or almonds will release oils. Sift flour before using to remove larger pieces. OR you can use store-bought almond flour.
2. In a large bowl, mix together the dry ingredients. Add wet ingredients and mix well with spoon. Knead dough with hands until it comes together. Shape into a ball.
3. Place ball of dough on parchment paper or a non-stick mat. Roll out dough until it's about 1/8 inch thick, or as thin as you can get it without ripping. With a pastry wheel or pizza slicer, slice into crackers.
4. Bake at 350F for 18-20 minutes until slightly golden in colour. 18 minutes is a softer cracker vs 20 minutes crispier.
5. Cool on baking sheet for 10 minutes Store in air-tight container once fully cool.
*Note: Other flours might work in substitution for brown rice flour and almond flour, although keep in mind the flavour will change.
*Note: tweak the spices to your liking!

Nutrition Facts : Calories 451.9, Fat 27.4, SaturatedFat 2.6, Sodium 589.6, Carbohydrate 43, Fiber 9.6, Sugar 1.9, Protein 13.4

Tips:

Use a variety of flours. This will give your crackers a more complex flavor and texture. Some good options include almond flour, oat flour, and tapioca flour.
Don't overwork the dough. If you do, your crackers will be tough. Mix the dough just until it comes together, then form it into a ball and wrap it in plastic wrap. Chill the dough for at least 30 minutes before rolling it out.
Roll the dough out thinly. This will help the crackers to crisp up in the oven. Roll the dough out to a thickness of about 1/8 inch.
Use a sharp knife or pastry wheel to cut the dough. This will help to create clean edges and prevent the crackers from crumbling.
Bake the crackers until they are golden brown. This will take about 10-12 minutes, depending on the thickness of the crackers.
Let the crackers cool completely before serving. This will help them to crisp up even more.

Conclusion:

These delicious vegan and eggless crackers are not only tasty and crunchy, but also incredibly easy to make. With their natural, whole food ingredients, they are sure to be a hit with everyone who tries them. So next time you are looking for a healthy and filling snack, give these almond flaxseed crackers a try. With a little creativity and experimentation, you might even come up with your own favorite flavor variations!