Welcome to another of our super duper easy and adaptable gluten free recipe.
Do check out Em’s Lockdown Baking video for this recipe below, for a step by step guide baking of these moreish crackers.
Taken from our Honeybuns All Day Cook Book, this cracker dough is ridiculously quick to make and requires no previous cooking knowledge. You can sub in other ingredients if you haven’t got the exact same ones in your cupboard, as it’s a very forgiving dough.
If you don’t like or don’t have fresh coriander to hand you can swap in fresh mint, thyme, rosemary or crushed garlic. If none of those appeal or are not available how’s about cracked black pepper and a pinch of salt? Or dried chilli and a little finely grated parmesan? Blitzed frozen peas and a little lemon zest would be lush too. Go for whatever you have to hand and tickles your fancy.
The recipe calls for a blend of tapioca flour and ground almonds but again, this is a movable feast. Feel free to make up the 195g with a shop bought gluten free plain flour of your choice. Try Doves gluten free plain flour.
I love ground almonds for the natural oils they contain – this helps lubricate the dough. If you are not using ground nuts you may need to increase the amount of oil as stated in the ingredients below.
These crackers are gorgeous on their own or, as their name suggests, served with an array of dips/spreads. We love houmous, pesto, sundried tomato and Beetroot Tapenade, recipes all available in the Honeybuns All Day Cook Book.
Once baked and cooled, store the crackers an airtight tin in the fridge for 3 days, or freeze.
Top Tip Roll this dough out thicker and adjust your baking time for a gorgeous gluten free pizza base.
I’ve listed ingredients and then suggested alternatives in brackets.
Honeybuns gluten free and dairy free Coriander Dippers
Makes approx 20 crackers
2 tbsp olive oil (rapeseed/corn/vegetable oils) and more if mixture is a bit dry.
125g tapioca flour (or Doves plain gluten free flour)
70g ground almonds (or more gluten free flour to make up to 195g total)
¼ tsp gluten free baking powder
2 egg whites
4 tsp coriander seeds, crushed (or swap in your favourite flavours – see notes above)
3 tbsp fresh coriander leaves, chopped (or swap in as above)
4 garlic cloves, finely chopped
Pinch of salt
Preheat the oven to 180°C / Gas 4
Brush 2 sheets of baking parchment with oil.
Place all the ingredients in a food processor and blitz for 1-2 minutes until a soft dough is formed.
Liberally dust your hands with gluten free flour and place the dough on the oiled side of 1 of the sheets of baking parchment. Place the second sheet (oiled side down) on top of the dough. Roll the dough out as thinly as you can manage, 2mm thickness is ideal. Aim for a rough square in shape, about 30cm x 30cm. Peel the top layer of paper off. Transfer the rolled out dough on the bottom sheet onto a baking tray/sheet.
Score the dough into rectangles with a sharp knife. There’s no need to cut all the way through. Choose how big you want your crackers to be.
Bake for 12-15 mins until the dippers are a lovely golden colour. Check along the score lines to see they are baked through and there is no moisture.
Leave to cool then snap into crackers with your hands along the score lines-this I find almost as satisfying as bursting bubble wrap-.
If you discover your crackers are slightly underdone just pop back in the oven to crisp up all the way through.
And if you like it, it would really help us here at Honeybuns if you were able to:
Thanks for reading and happy baking.