Your kids won’t miss Goldfish thanks to the nutritional yeast in these gluten-free crackers.
Makes about 100 crackers
What you need:
2 cups chickpea flour
1 cup sorghum flour, plus more for rolling
1/2 cup potato starch
1 teaspoon garlic powder
3/4 cups nutritional yeast
1 teaspoon xanthan gum
1-1/2 teaspoons salt
1/3 cup olive oil
1 cup cold water
What you do:
- Preheat oven to 350 degrees. In a large bowl, whisk together chickpea flour, sorghum flour, potato starch, garlic powder, nutritional yeast, xanthan gum, and salt. Using a fork, stir in olive oil and water until dough becomes workable.
- Dust a clean work surface with flour and roll out dough to 1/4 inch thick. Using a 1-inch circular cookie cutter, cut out crackers and transfer to an ungreased cookie sheet.
- Bake for 30 minutes and let cool completely before serving. Store up to one week in an airtight container.
Photo: Allyson Kramer
Want more of today’s best plant-based news, recipes, and lifestyle?
Get our award-winning magazine!