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I am sure that if you are gluten-free you have to pass up many of those yummy-looking appetizers on the party tray. Well, you are safe with these crispy gluten-free artisan crackers as they are made with millet flour, sweet rice flour and tapioca flour all of which are gluten free.
These gluten-free artisan crackers are crisp, thin crackers that are packed with organic dried figs, organic raisins, pistachio nuts and several kinds of seeds. The crackers are baked in small loaf pans for the rectangle crackers and small ten-ounce tomato cans for the round crackers.
After the crackers are baked and cooled they are transferred to the freezer for a short time which helps in slicing them wafer thin. They are again popped back into a low-temperature oven to dry out to cracker-crispness. We served these crackers with a soft lemon-thyme mascarpone cheese spread but a soft goat cheese is another great choice.
The crackers are delightfully nutty, slightly sweet and have a perfectly crisp texture. If you think gluten free foods are boring and bland you must try these. They will change your mind and become your new obsession.
These crackers are a gluten-free version of our recent post of Ancient Grain Gourmet Crackers that are always a huge hit whenever they are served.
I was so happy to see that Costco had added organic sun-dried Calimyrna figs to their product line-up. As much as I love dried fruit of any kind it is the sulfite used in the drying process that has an explosive effect on me. Sulfite is an ingredient found in much of the dried fruit products on the market and many people have an allergy to it. These organic Calimyrna figs have not been dried with sulfite but are dried naturally in the sun. They are large, moist and sweet and a great addition in this cracker recipe.
There is an exciting event planned for July 30th as Dahn’s son, (my grandson), Joshua and his bride-to-be, Sara are getting married. Dahn and I will be bringing a few appetizers to add to the refreshments and we baked these crackers especially for any gluten-free guests at the wedding.
More Easy Quick Bread Recipes
- 19 Easy Quick Bread Recipes
- Sweet Potato Flatbread
- Einkorn Banana Muffins
- Kamut Flour Tortillas
- Einkorn Wheat Thins
- Spelt Irish Soda Bread
More gluten-free appetizers to check out: Figs and Gorgonzola Superfood Energy Bites Gorgonzola-Chorizo Stuffed Dates Shrimp Cocktail Appetizers
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Gluten-Free Artisan Crackers
If you make this recipe, please leave a star rating and comment.
Ingredients
- 1 1/4 cup millet flour, 150g
- 1 cup sweet rice flour, 140g
- 1/2 cup tapioca flour, 60g
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 2 tablespoons chopped fresh thyme
- 2 cups dried figs, I used organic, sun-dried Calimyrna figs
- 1 cup organic raisins
- 1 1/2 cups toasted pistachio nuts
- 1/2 cup sunflower seeds
- 1/2 cup pepitas seeds
- 1/2 cup sesame seeds
- 1/4 cup poppy seeds
- 1 1/2 cups whole milk
- 1 cup Greek yogurt
- 1 egg white, lightly beaten with a fork
- 1/2 cup honey
Instructions
- Preheat oven to 350˚F. Coat three small loaf pans generously with cooking spray. Using an empty clean 10.5 ounce tomatoes with chiles can (label removed) measure parchment paper and form a tube with it to fit inside the can. Cut a circle of parchment paper to fit the bottom inside. Spray the can and the parchment liner with cooking spray. Reserve
- To a large mixing bowl, add the flours, baking soda, salt and chopped thyme and whisk to combine. Add the figs, raisins, pistachios and the seeds to the mixing bowl and toss to combine. Reserve.
- In a medium-size bowl, whisk the egg white, yogurt, milk, and honey together and add to the flour mixture. Using a stiff spatula or wooden spoon, combine the ingredients, scraping the bottom and sides well to incorporate the flour mixture well.
- Divide the batter into the prepared containers, pressing into the corners and smoothing the tops, set them on a baking sheet and transfer to the middle of the oven.
- Bake for 25-30 minute to a golden brown and a testing pick comes clean when inserted into the middle of a loaf.
- Transfer the loaves to a cooling rack and allow to cool for 10 minutes, then remove from the pans and allow to finish cooling. Place the cooled loaves into the freezer for 1½ hours to partially freeze in order to slice easier.
- Preheat the oven to 250°F Line 2-3 baking sheets with parchment paper and reserve.
- With a sharp knife, cut the loaves into ⅛-inch slices, or as thinly as possible. Place the slices on the baking sheets, transfer to the oven and bake for 25 minutes, turn the crackers over and continue to bake for an additional 20 minutes until crisp.
- Remove the baking sheets from the oven and transfer to a cooling rack, they will continue to crisp as they cool. Store in an airtight container until serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
These look so good! any tips on making them vegan?
You might try replacing the milk and yogurt with almond or coconut-based products. Then replace the honey with maple syrup and the egg with a mixture of 1 tablespoon flax meal combined with 2-1/2 tablespoons water. I haven’t tried it, so I can’t say how well it will turn out. The vegan dairy products and maple syrup should work just fine. The flax egg replacement will change things quite a bit but this recipe tends to bind really well so I suspect it will work fine. If you try it, I would love to hear how it goes. Thanks for the question.
Well you received a lot of responses about how great these look/seem. I just made a batch and great they are. I had to do the initial bake for nearly 40 minutes to get a clean toothpick. The freezer part was best at nearly 2 hours rather than 90 min. And convection was a good way to get even heat on the many pans I ended up with. I also used half rosemary and half thyme because I love both. Wish I could post the picture as they really are pretty crackers!
Thanks for the comment Liz. I would love to post a photo of your crackers. If you email the photo to dahn @ Savorthebest.com I can post it. So glad you enjoyed them.
Pat and Dahn, the crackers are the best. Can not believe they are glutin-free. The Bride’s Glutin-free Grandfather justed loved them. He made a meal of them.
Thanks Dianne, I’m so glad Grandpa Levy got to enjoy them
Yummy! Thank you! Where can I find millet flour? And is sweet rice flour different than rice flour? And what is pepitas seed and where can I find them? I want to make them for Grand daughter, who is gluten free, I know she will love them!
Hi Laura, I find millet flour in organic section of Fred Meyer or you can order it here on Amazon
Sweet Rice flour is definitely different than rice flour, it is higher in starch and acts more like a “glue” to hold everything together. I find it in the same section as the millet flour but it is also available here on amazon
Pepitas are pumpkin seeds, I usually find them in the bulk section but they are also available here on Amazon
I am sure your grand daughter will love them, they are an absolute gourmet cracker. Even folks that don’t eat gluten free love these.. enjoy!!
Thank you Dahn! We’re heading out now to stock up.
I’ll bet most of us have friends who can’t tolerate gluten, so we all need recipe ideas. Love these crackers! Such interesting ingredients and flavor. Terrific recipe — thanks so much.
Thanks, John….these crackers are really good there is no sacrifice of flavor for being gluten-free 🙂
These are really beautiful, very artisanal. I’m pinning them to try for my Coeliac Daddum’s birthday bash next month – he’d love something to dip with and eat with cheese beyond celery and cucumbers!
Thanks, Jo….I hope your daddy enjoys these crackers for his birthday. Thanks for pinning 🙂
you make it look so easy to make!
Thank you, they are really not difficult to bake and so worth it 🙂
I’m really not gluten-free, but I could get into these crackers.
Your photography is gorgeous too!
I’m pretty much in love with this whole page!
~Krysten
Hi, Krysten….Thanks for the comments, these crackers are really good, especially with that cheese spread. 🙂
Thanks, Krysten…..These gluten-free crackers are very similar to our Ancient Grains Gourmet Crackers and they are both delicious! Thanks you for your nice comments 🙂
I am in love with this recipe! Can I use plant-based milk and yogurt instead?
Hi, Christine: That is a novel idea! I have not tried plant-based dairy products but I just have a good feeling that it will work in these crackers. I would be really interested in hearing how it turns out. Thanks for your comments. 🙂
Wow, now that’s a good looking cracker! And I love the preparation — never seen anything like it and will definitely give it a go.
Thank you, Valentina….you will love these crackers….go for it! 🙂