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crackers for traveling

We were traveling again last weekend.  I have to admit that I get very tired of out food whether restaurant or the snacks that can picked up at a grocery store or a gas station.  This time I tried to plan a little bit.  I wished some crackers to go with cheese.  Tartelette posted a recipe for herb crackers recently.  I decided to use that as a starting place since I have not made gluten free crackers before.  I have to admit that I changed them a bit.  More like they were the idea and then I went a different way.


1/2 cup butter

2 eggs

1/2 teaspoon salt

1/4 teaspoon white pepper

1/8 teaspoon ground ancho chili pepper

1/8 teaspoon ground chipolte pepper

1/8 teaspoon ground paprika

1 cup millet

1/4 cup teff

1/2 cup sourghum

9 tablespoons sweet rice flour.

Cream the spices into the butter.  Then mix the eggs into the butter and spice mixture.  Mix in the flours. Gather into a ball and let sit the refrigerator for about two hours.

Preheat the oven to 350 degrees.  

Between two pieces of parchment paper.  Put the cracker dough.  Flatten it out and then roll it until it is 1/8 to 1/4 inch thick.  Move this to a baking sheet or large pizza stone.  Take off the top layer of parchment paper.  Score in the shape of the crackers you want.

Bake for 17 minutes or until they are as golden as you wish.


There is just a hint of a bit to these.  They complemented a smoke cheddar very well.  

When I crave crackers, I would go for these.  I could see sprinkling them with a touch of salt.  Especially if you add a bit of cheese in the dough.  I may have to go there.  I obviously occasionally crave crackers.

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