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Savory Oat Crackers Recipe

Simple and delicious, these Savory Oat Crackers are gluten-free and can be made with fresh or dried herbs, or both. For a vegan or dairy-free option, use vegan butter sticks.
Course Snack
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 45 crackers
Author Tessa Fisher

Ingredients

  • 6 tablespoons cold water
  • 3/4 cup gluten-free oat flour
  • 3/4 cup brown rice flour
  • 3/4 teaspoon salt
  • pepper to taste
  • 1 tablespoon organic cane sugar
  • 1/2 teaspoon baking powder
  • 1 teaspoon dried sage or other dried herbs or fresh sage leaves or other fresh herbs
  • 4 tablespoons unsalted butter or vegan butter sticks slice into 5 pieces
  • kosher salt for sprinkling

Instructions

  1. Place a few ice cubes in a small bowl and fill with water (6 tablespoons). This will get your water nice and cold. Set aside.
  2. Preheat the oven to 400 degrees Fahrenheit. Place a piece of parchment (about 12x16) on a cutting board or pastry board.
  3. In the bowl of a food processor, place oat flour, brown rice flour, salt, pepper, sugar, and baking powder. If using dried herbs, also add in at this time. Pulse a few times until the ingredients are incorporated. Add the pieces of butter and pulse until mixture becomes a course meal. Add 6 tablespoons of cold water. Pulse until mixture comes together. When ready, the mixture will look and feel like wet sand.
  4. Turn dough out onto parchment paper. Press down into a rectangle. Cover with another sheet of parchment paper and roll dough into a large rectangle. It should be about 1/16" thick. If it is thicker, you will have more cookie-like crackers. Using a pizza wheel, slice off the uneven ends and then transfer the parchment to a 12x18 cookie sheet. If using fresh herbs, gently press leaves into dough.
  5. Sprinkle with kosher salt.
  6. Using pizza wheel again, score dough into 1x1/2 inch squares. Prick each square with a fork.
  7. Bake for 14-15 minutes. The crackers on the outer edge will most likely over-brown, but make for nice, crispy crackers.
  8. Store in an airtight container for 2-3 days.

Recipe Notes

Adapted from Serious Eats.

I like to use Bob's Red Mill brown rice flour and gluten-free oat flour.