Wheat free, gluten free Cinnamon Crackers
  • Cooking Time: 15
  • Servings: 6, 2 cracker each
  • Preparation Time: 10
  • 3/4 c almond flour
  • 3/4 c garbanzo bean flour
  • 2 T Splenda sweetener
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 4 T butter, in 1 T units
  • 1 tsp imitation butter flavor
  • 6 T cold water
  • sugar & cinnamon blended together
  1. Combine dry ingredients in a food processor.
  2. Add butter and pulse until it resembles coarse meal.
  3. Add flavoring and water, process until it comes together about 15 - 20 seconds.
  4. Place on parchment paper about the size of your baking sheet, roughly 12 x 16.
  5. Top with another layer of parchment paper and roll to size of pan.
  6. Place in freezer for about 5 min, then remove top layer of parchment.
  7. Score with a pizza cutter. I score these about 2" square.
  8. Sprinkle with sugar and cinnamon blend.
  9. Bake at 400° for 12 - 15 minutes.
  10. You may need to remove the thinner edges early and return the rest to finish.
  11. Let cool on rack and then break along your score lines.
I have been trying to start wheat free but miss the crunch of crackers and chips. Most recipes I found included rice flour, potato starch and other ingredients that are also reported to increase blood sugar. I found a recipe for crackers and started substituting other ingredients. It's nowhere like the original recipe photo but it's got a good crunch and satisfies that craving. This variation is a slightly sweet cinnamon cracker that's reminiscent of the pie crust scraps I had as a child. These make great S'Mores! Place 1 square on a plate. Add milk chocolate (bar or chips). Top with marshmallow and microwave for 15 - 30 seconds until the marshmallow puffs to your liking. Eat as is or add another cracker. Yummm!