I have had a bag of corn flour sitting in my pantry since Thanksgiving. My husband’s Uncle sent us home with a bunch of goodies and this was included in the bag. I had no idea what to make with it, but with being home due to quarantine, I have decided to play around and get creative. It turns out, I love making different foods with the flour, including homemade tortilla shells, giant burritos, chips, and crackers! I’ve decided to share one of my yummy discoveries with you: simple homemade vegan gluten-free crackers.
These are easy to make since they are made with minimum ingredients. I’d say that is a win!
Let’s get to the recipe!
- 1.5 cup + 1 tbsp corn flour
- 1 tbsp psyllium husk (get yours here)
- 1 tsp salt
- 1 tbsp olive oil
- 1.5 cup water
- Taco seasoning
1. Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicon sheet.
2. In a large bowl add 1.5 cups of corn flour, psyllium husk, oil, salt. Mix these ingredients and add your 1.5 cups of water. Stir with a spatula until a dough is created and form it into a ball.
3. Place your dough onto the baking sheet and sprinkle the remaining tbsp of corn flour onto the top of it. Use a rolling pin to flatten out the dough as thin or as thick as you would like. (The thinner it gets the more like a chip it becomes, the thicker it is the more like a cracker it will be).
4. Feel free to sprinkle on any spice that you would like, I used taco seasoning.
5. Using a knife, gently create lines across the flatten dough, this allows them to break off easier once they are cooked.
6. Cook for 45 to 50 minutes (leave in longer if you want them to be crispier but keep an eye on them so they do not burn).
7. Take out, let cool, enjoy!