I’d probably lose my Jewish street cred if I didn’t love bagels – sadly, I don’t get to eat them anymore. I’ve baked gluten-free bagels and bought gluten-free bagels and to be honest, that is one area of gluten-free eating that doesn’t compare to the glutenous version (of course if you have recipes to the contrary, please let me know). That’s why I created these gluten-free everything bagel crackers. They combine the flavour and thrill of everything bagels with the crunch of crackers – and they are truly delicious.
This recipe involves rolling out the dough, but you don’t need to use your cookie cutters and create shapes. That is usually the most time consuming part of making your own crackers from scratch. Instead, all you need to do here is roll, score and bake. That makes them much easier and quicker to pull together.
And the best part of making gluten-free everything bagel crackers is the seasonings are incorporated into the dough. Often, everything bagel seasoning falls off when you slice the bagels, or when you put them in the toaster or as you place them on a plate and load them with toppings. Here, all of the everything bagel goodness is preserved within the cracker – but I can’t promise those poppy seeds won’t still get stuck in your teeth.
If you end up making these, let me know what you think!
- ½ cup almond flour
- ½ cup chickpea flour
- 2 Tbsp tapioca starch or arrowroot starch
- 2 Tbsp poppy seeds
- 2 Tbsp sesame seeds
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt, plus extra for sprinkling on top
- ⅓ cup water
- 1 Tbsp olive oil
- Preheat the oven to 350 degrees.
- In a bowl, mix the almond flour, chickpea flour, tapioca or arrowroot, poppy seeds, sesame seeds, garlic powder and salt. Stir it all together.
- Make a well in the centre and add the water and olive oil. Mix until you get a soft, sticky dough.
- Roll the dough into a ball and place it on a silpat or a sheet of parchment paper. Place another piece of parchment on top and roll the dough out evenly. Sprinkle the dough with some extra salt.
- Score the dough with a knife or pizza cutter.
- Bake for 17-18 minutes, until the crackers are firm (they will crisp up as they cool).
- Once the crackers have cooled, break them apart and store in a container.
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