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!
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.
How to Make Gluten Free Crackers
Gluten Free Crackers Recipe
- 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.
Store: Store on a larger platter in a cool dark place uncovered. This way crackers stay crispy.
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