Gluten-Free Chickpea Crackers (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
180 g chickpea flour (gram flour), finely milled
02 -
2 teaspoons dried thyme
03 -
1 teaspoon fine salt
→ Wet Ingredients
04 -
65 mL extra virgin olive oil
05 -
65 mL water, plus extra if needed
# Instructions:
01 -
Preheat the oven to 150°C (300°F) static and place a large baking tray inside to heat.
02 -
In a mixing bowl, combine chickpea flour, dried thyme, and salt. Add olive oil and use your fingertips to rub the oil into the flour mixture until a crumbly dough forms.
03 -
Gradually add half of the water and knead, increasing water as needed to achieve a compact, pliable dough. Adjust water quantity depending on flour texture.
04 -
Place the dough between two sheets of baking paper and roll out with a rolling pin to a 2 mm thickness for extra crispiness.
05 -
Using a knife or pastry wheel, mark out cracker shapes. Prick the surface with a fork to allow steam to escape during baking.
06 -
Carefully transfer the dough slab, still on the baking paper, to the preheated baking tray. Bake for 18-20 minutes, rotating the tray halfway for even coloring. Crackers are done when firm, golden on the edges, and hollow when tapped.
07 -
Let the baked crackers cool completely on a wire rack to enhance crispness before serving.
# Notes:
01 -
For the crispiest texture, ensure the dough is rolled as thinly and evenly as possible.
02 -
Monitor the dough’s water absorption closely, as chickpea flour varies by brand and grind.