Oh boy, this gluten free crackers recipe has quite a story and detailed video instructions. Woot-woot, my second video of the year! Thanks to my wonderful assistant, Eboni, I’m on a total roll in the kitchen.
About assistant position…I would like to thank everyone who applied! Your emails were so generous, honest and filled with your own each personal story on how you began eating clean. Seriously, truly inspiring. I decided to thank everyone in one post because I kept putting off replying to each email which is becoming embarrassingly late. Sorry, it has been crazy here. I wish I could hire all of you…I kept all resumes bookmarked when iFOODreal is ready to expand further.
Now back to 100s of gluten free crackers I made with 4 batches while recipe testing and figuring out how my camera works. Thank God this was not a quart of Caesar salad dressing (a beast of its own) and Alex ate all crackers pretty much because that was his baby in a first place…
Sometime last year I was experimenting I do not exactly remember what but I baked oats with bananas and something else. Alex got home from work, ripped a piece of that something right away (before washing hands and changing clothes – typical male) and declared I should cut this something into pieces and bake until crispy and call it crackers.
That man is a genius in the kitchen! When he steps his foot in there…
And I did like he said (which doesn’t happen often – we women know we get things our way more often than not)! 2 ingredients is all you need – yellow, not even over ripen bananas, and rolled oats. I do not count a pinch of salt as an ingredient because seriously?! Clearly I didn’t care to use gluten free oats but you can if you care or have to.
I recommend rolled (old fashioned) oats vs quick oats because their nutrition is higher and they produce chewier crackers.
The idea of making chewy and/or crispy gluten free crackers recipe that are naturally sweetened and without wheat flour or a gazillion of gluten free ingredients is mind blowing.
The crackers do taste sweet but not overly sweet.
Their crispiness depends on how long you bake them for, I mean to what burnt stage you are willing to go. I love these burnt ends, that was not an accident. And who doesn’t?! Crispiness also depends on a humidity where you live. But overall, these gluten free crackers are amazing, I swear!
I remember as a kid my dad brought me once dried bananas from his work trip to Moscow. They were so chewy! I have not found yet the same baked bananas. I found crispy banana chips but that is not the same. Trader Joe’s used to carry those dried bananas but not anymore.
And a video. I made my 2nd video this year and it was already better than the first one. I did have issues with a camera stopping, so I ended up making 4 batches of these crackers. Needless to say my Monday was filled with eating only crackers. By the evening I was feeling sick. I recovered by now as nothing can kill my love for bananas.
Gluten Free Crackers Recipe Video
- 2 medium-large ripe bananas (7” long)
- 3/4 cup rolled oats (use gluten free if necessary)
- Pinch of himalayan pink salt
- Cooking spray (I use Misto)
- Preheat oven to 375 degrees F. Line large baking sheet with unbleached parchment paper and spray with cooking spray.
- In a medium bowl, mash bananas with a fork really well. Add oats and stir to combine. Transfer onto prepared baking sheet and using spatula spread the dough in a thin layer. Take your time and make nice thin layer without gaps and holes.
- Bake for 20 minutes or until golden edges and brown spots appear. Ovens and baking sheets vary. I used dark colour sheet, it might take longer in aluminum sheet. Just watch your crackers after 17 minute mark.
- Remove from the oven and let cool for 5 minutes. Carefully peel of the parchment paper and place baked cracker crust on a cutting board. Using pizza cutter cut into desired crackers shape and size and place back on a baking sheet, crowding a bit is OK. Bake for another 5-7 minutes or until crispy.