Gluten free salt and pepper crackers

by Earthwalker | Jan 24, 2014 | Columnists, Elana's Gluten-Free Pantry, Featured | 0 comments

Salt and Pepper Crackers will satisfy your need for a healthy, crunchy snack.
photo provided courtesy of elanaspantry.com

Instead of running to the store and grabbing a box of highly processed, expensive gluten-free crackers (with who knows what ingredients in them?!) you can make these Salt and Pepper Crackers. My boys and their friends says that these Salt and Pepper Crackers are the best crackers. I like them too, especially because they’re quick and easy to make.

It’s even easier to make gluten-free, grain-free crackers from scratch than “regular” wheat-based crackers. These Salt and Pepper Crackers have only 4 ingredients and you can whip them up in a jiffy. So if you’ve always wondered how to make homemade crackers, this recipe is a great place to start.

I first made these low-carb crackers over Christmas break when we were up in the mountains. I was testing out a low-carb diet for a few days and needed to bring a snack to a party. If you can have dairy, they’re terrific with goat cheese or a piece of raw milk cheddar cheese.

ingredients
2 cups blanched almond flour
1 egg
½ teaspoon celtic sea salt
½ teaspoon black pepper

directions

Place almond flour, egg, salt, and pepper in a food processor
Pulse until dough forms
Place dough between 2 pieces of parchment paper
Roll out dough to 1/16 inch thick
Cut into 2 inch squares using a pizza cutter or a knife
Sprinkle with extra salt and pepper if desired
Bake at 350° for 12-14 minutes
Serve

Makes 20 crackers

recipe courtesy elanaspantry.com

Author

Earthwalker

Earthwalker is the username that PT founder Julie Genser created for her online interactions so many years ago when first creating Planet Thrive.

Julie's (Earthwalker's) life was derailed over twenty years ago when she had a very large organic mercury exposure after she naively used a mouth thermometer to measure the temperature of just-boiled milk while making her very first pizza at home. The mercury instantly expanded into a gas form and exploded out the back of the thermometer right into her face. Unaware that mercury was the third most neurotoxic element on Earth, Julie had no idea she had just received a very high dose of a poisonous substance.

A series of subsequent toxic exposures over the next few years -- to smoke from two fires (including 9/11), toxic mold, lyme disease, and chemical injuries -- caused catastrophic damage to her health. While figuring out how to survive day-to-day, and often minute-to-minute, she created Planet Thrive to help others avoid some of the misdiagnoses and struggles she had experienced.

She has clawed her way over many health mountains to get to where she is today. She is excited to bring the latest iteration of Planet Thrive to the chronic illness community.

In 2019, Julie published her very first cookbook e-book called Low Lectin Lunches (+ Dinners, Too!) after discovering how a low lectin, gluten free diet was helping manage her chronic fascia/muscle pain.
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