Grain Free, Gluten Free Crackers
GRAIN FREE - GLUTEN FREE CRACKERS
1 cup almond flour
1 cup Tapioca flour
1.5 tsp sea salt
⅛ tsp xanthan gum
2 tsp poppy seeds
2 T sesame seeds
2 tsp dried parsley
⅛ tsp garlic powder
1 -1 ½ cups of water (approx, you don't want it too thick, think pancakes.)
Makes 40 -45 crackers
Bake at 375 degrees for 10-12 min
Then raise to 400 degrees for 20-25 min. Or until desired crunchiness.
This recipe was adapted and changed from Dr. Gundry’s Plant Paradox Cookbook.
All recipes in this section are Plant Paradox friendly recipes.
They will be GLUTEN free, SUGAR free, GRAIN free, (mostly) DAIRY free, LECTIN free, SOY free.
1 cup almond flour
1 cup Tapioca flour
1.5 tsp sea salt
⅛ tsp xanthan gum
2 tsp poppy seeds
2 T sesame seeds
2 tsp dried parsley
⅛ tsp garlic powder
1 -1 ½ cups of water (approx, you don't want it too thick, think pancakes.)
Makes 40 -45 crackers
Bake at 375 degrees for 10-12 min
Then raise to 400 degrees for 20-25 min. Or until desired crunchiness.
- Add all flours in a mixing bowl. Stir with Spoon
- Add all spices, xanthan gum. Stir
- Slowly add water, mix with spoon or fork until resembles a pancake consistency.
- Pour a spoonful, onto a baking sheet. I put parchment paper covering a baking sheet.
This recipe was adapted and changed from Dr. Gundry’s Plant Paradox Cookbook.
All recipes in this section are Plant Paradox friendly recipes.
They will be GLUTEN free, SUGAR free, GRAIN free, (mostly) DAIRY free, LECTIN free, SOY free.
