Gluten-free crackers are incredibly simple to make at home. With just 5 basic ingredients and minimal effort, you can whip up a batch of these delightful treats in no time!
In the realm of snacks, crackers often reign supreme. Their crunchy texture, versatility, and ability to pair with various toppings make them a beloved choice for snack lovers. But for those adhering to a gluten-free or keto diet, finding the perfect cracker can be a challenge.
These sweet, ketogenic, no-flour gluten-free crackers made with tahini caters to a wide range of dietary preferences and restrictions. Whether you’re gluten-intolerant or simply seeking healthier sweet snack alternatives, these crackers offer a delicious solution without compromising on taste or texture.
Sweet tahini gluten-free crackers offer a flavorful and nutritious snack option. If you are following a keto diet, these sweet snacks can help you staying in a state of ketosis. Whether enjoyed on their own or paired with your favorite toppings (mine is definitely sugar free hazelnut butter), these crackers are a delicious addition to any snack time repertoire.
What is Tahini Made of?
Tahini, a paste made from ground sesame seeds, is not only a staple in Middle Eastern cuisine but also a nutritional powerhouse. Packed with essential vitamins, minerals, and healthy fats, tahini adds depth and complexity to any dish it graces.
Tahini, which has a special taste of its own, harmonizes wonderfully with sweeteners. It can be used as a healthy snack and included in a variety of dishes. You can prepare easy snacks by combining tahini with a few simple ingredients.
Check out my Tahini Keto Bread recipe also!
This gluten-free cracker recipe, which is crunchy and delicious, is also very fruitful. This recipe yields 100-130 small crackers, if you’re a small, single-shot portioner like me. Only 13 kcal and 0 net carbs each. 4 of these crackers contain only 1g net carbohydrates.
I developed this recipe by experimenting because I couldn’t find anything to snack on at the beginning of the keto diet. Recipes containing tahini generally develop a bitter taste. The vinegar and the sweetener in this recipe will completely eliminate that bitter taste. I keep these keto-friendly, gluten-free and slightly sweet snacks at home all the time.
How to Make Gluten-Free Crackers?
Ingredients:
Now let’s take a look at what ingredients you need to make gluten-free crackers:
- Tahini: Tahini will add its distinctive taste and creamy texture to crackers.
- Egg: We will use it to bind the dough. But don’t worry, there won’t be any egg smell in the end.
- Erythritol or Stevia: You can use your preferred sweetener to add just the right amount of sweetness to crackers without spiking your blood sugar.
- White Vinegar (or apple cider vinegar): It will help with the crisping stage.
- Baking Powder: Helps the crackers rise slightly and gives them a lighter texture.
- Baking Soda: So, is there any need when there is baking powder? But it is not like that. Let’s say this product fluffs widthwise and the other lengthwise. So they act differently.
- Water: We need water to adjust the consistency.
- Sesame: It will enrich your visual. (optional)
Gluten Free Crackers Recipe| Step by Step:
Now that we’ve gathered our ingredients, we’re ready to bake! Follow these simple steps to make tahini crackers:
Step 1: Preheat the Oven
Preheat the oven to 180°C (350°F) and line baking trays with silpat or baking paper. This will prevent the crackers from sticking to the tray and will make cleaning easier.
Step 2: Mix Ingredients
In a mixing bowl; Add tahini, egg, erythritol/stevia and water. Mix all the ingredients thoroughly with a whisk until they become homogeneous.
Step 3: Add Last
You should add the ingredients you will use for rising last. Add baking powder and baking soda to the mixture. Pour the vinegar over it, let it foam. Mix well again with a whisk.
Step 4: Spread the Dough
Divide the liquid mixture into 2 trays and spread it on the silicone baking mat using a spatula. This way they will be thin and crispy. The thinner you can spread the dough, the crispier it will be.
Step 5: Bake Until Golden Color
The gluten-free crackers are baked in the preheated oven in about 15 minutes. It is cooked when its color is golden brown. Time may vary from oven to oven. The thickness of the dough may also change the cooking time, be careful.
Since the sesame oil in the tahini will smoke during cooking, some smoke will appear when you open the lid. This is completely normal.
Step 6: Portion and Cool
After cooking, remove the crackers from the oven. Immediately divide it into portions using a spatula or knife (don’t cut the silpat though). It will not be easily sliced as it will still be soft like a thin cake at first. Even if you just leave a trace, it’s enough. This way, when it cools down, you can easily divide it with your hands.
After making marks, let them cool completely on the baking tray. As it cools, the crackers become crispy and reach the perfect crunch. After it has cooled, you can easily divide it in the places you left a trace.
You can see the cooking degree and thickness in the pictures below.
Gluten-Free Crackers | How to Store?
To keep gluten-free crackers fresh and delicious, you must store them correctly.
- Store in an Airtight Container: It is best to store tahini crackers in an airtight container. Thus, moisture and air maintain the freshness of the crackers.
- Keep in a Cool and Dry Place: Store crackers in a cool, dry place away from direct sunlight. Excessive temperature or humidity can deteriorate its freshness and structure.
- Store in a Ziploc Bag: You can also store the crackers in a ziplock bag. Close the bags tightly and store in a cool place.
By storing gluten-free crackers this way, you can preserve their freshness and flavor for longer.
Gluten Free Crackers (Keto, No Flour, No Sugar)
Ingredients
- 1 cup tahini paste 250g
- 2 whole eggs+1 egg white
- 10 tbsp sweetener I used erythritol
- 1 tbsp water
- ½ tsp baking powder
- ¼ tsp baking soda
- 2 tbsp white vinegar or apple cider vinegar
- sesame seeds to sprinkle on
Instructions
- Preheat the oven to 180°C (350°F) and line baking trays with silpat or baking paper. This will prevent the crackers from sticking to the tray and will make cleaning easier.
- In a mixing bowl; Add tahini, egg, erythritol/stevia and water. Mix all the ingredients thoroughly with a whisk until they become homogeneous.
- You should add the ingredients you will use for rising last. Add baking powder and baking soda to the mixture. Pour the vinegar over it, let it foam. Mix well again with a whisk.
- Divide the liquid mixture into 2 trays and spread it on the silicone baking mat using a spatula. This way they will be thin and crispy. The thinner you can spread the dough, the crispier it will be.
- The gluten-free crackers are baked in the preheated oven in about 15 minutes. It is cooked when its color is golden brown. Time may vary from oven to oven. The thickness of the dough may also change the cooking time, be careful.