Turmeric + Fennel Seed Crackers (Gluten Free)

March 20, 2017

Makes: approx. 60 crackers


  • 1 1/4 cups all purpose gluten free flour
  • 4 tsp fennel seeds
  • 2 tsp ground turmeric
  • 2 tsp sea salt
  • 1/2 tsp baking powder
  • 1/4 tsp freshly ground black pepper
  • 1/2 cup water
  • 1/4 tsp apple cider vinegar
  • 2 tbs olive oil (+ extra for brushing)


  1. In a large mixing bowl, combine dry ingredients. Stir until mixed well.
  2. Combine water, vinegar, & oil. Pour into dry ingredients.
  3. Using your hands, knead until a soft and smooth dough forms.
  4. Shape into a ball, wrap in plastic wrap or place in a lidded container and refrigerate for at least 30 minutes.
  5. Preheat oven to 425°F. Line a cookie sheet with parchment paper, set aside.
  6. Remove dough from fridge and divide into 4 balls.
  7. Using one ball at a time, roll out dough on floured parchment paper until about 1/8-1/4″ thick.
  8. Using a pizza cutter or very sharp knife, slice dough into desired cracker shape.
  9. Using a wet fork, very carefully lift each cut cracker from the floured parchment and place onto your parchment lined cookie sheet.
  10. Brush crackers with olive oil & bake for 10 minutes, or until firm and edges are beginning to brown.
  11. Repeat with remaining balls of dough or refrigerate/freeze dough for later use.
  12. Let crackers cool completely before serving. Store in an airtight container at room temperature for up to one week.


Credit: moonandspoonandyum

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