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Buckwheat corn crackers

Buckwheat corn crackers

There is a cute scene in The Clean Bin Project, when Jen laments about not being able to enjoy chips, and sets out to make her own. This is something that I encountered when I gave up plastic and general packaged foods. No more chips and no more crackers. So I made my own plastic free, gluten free buckwheat corn crackers and they are yum!


The Builder has an allergy to gluten. Now I don't live a gluten free existence. When we go out for dinner I get the bread basket to myself. Not the whole thing...well sometimes the whole basket. I can't just leave it sitting there tempting him. That is what you do when you are in love. Sacrifices people, sacrifices!

I made this gluten free cracker by chance with what was in my pantry at the time and have made it many times since. It has the Builders seal of approval. Plus you can mix in whatever seasoning to suit your taste. As with all my recipes I have bought the ingredients package free using my own containers and bags.

Buckwheat corn crackers

Ingredients
1 ½ cups fine yellow ground corn flour
1 cup buckwheat flour
½ teaspoon salt
1 teaspoon pepper
1 ½ teaspoon basil
1 ½ teaspoon rosemary;
1 teaspoon garlic powder
3 table spoons olive oil
¾ cup warm water

How to put it together
Add dry ingredients to a bowl mixing well; Add a little water and the oil; Start kneading while gradually adding the rest of the water; Keep kneading until the mixture stops sticking to your hands. If it is still sticking to your hands add more buckwheat flour. If it feels to dry add more water; Let sit for 20 minutes; Turn your oven to 220 celsius; Grab your baking trays and rub a little olive oil onto them and put to the side; Once the dough has rested divide the dough into four separate balls and then begin to roll out – you can use a wine bottle, rolling pin, tortilla press or pasta machine; Once the dough has flattened to 3-5mm begin to cut out your crackers. You can do this in any shape you want; lay the cut out dough onto the baking trays and put into the oven for 8-9 minutes; Pull out, let cool and serve.

I have made this recipe using paprika and onion in lieu of basil and rosemary. I sometimes sprinkle yeast flakes onto the dough before they go into the oven for a slight cheesy taste too.

If you make the recipe I would love to know how you go in the comments below. If you liked this recipe please share it.

8 comments

  1. Absolutely loving your site Erin! Can't stop reading. And I want to try making these babies tomorrow...look amazing! xx

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    1. Thanks so much for stopping by Louise. I hope you enjoy yourself as you wander through my blog. Tell me how you go with the crackers, I would love to know. x

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  2. Crackers are on my list of things to make so thanks for this. Perfect timing to push me to start. Can't wait to try your recipe and play with seasonings!

    xx Sarah | Loser Girl Wins

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    1. These got devoured within a week! Trust me you will enjoy them. xxErin

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  3. Hi Erin, am just wondering if the cornflour you mention here is like polenta (it does have that yellow tinge in the photo) or if it is finer ground - like the kind used to thicken things? Am keen to try these but want to make sure I use the correct ingredients. Thanks, Sharolyn

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    1. Hi Sharolyn - good question. The flour is corn flour, similar to polenta but ground finer. Not the white cornstarch used to thicken recipes. It is called corn flour or corn maize flour. Hope that helps :) I would love to know how you go.

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  4. Erin, could you please let me know if the yellow ground corn flour is the same as the Australian Polenta from Terramadre? Or is it the yellow maize flour from Friends of the Earth?'If not, could you let me know where you bought it from?

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    1. Hey Richard, I bought my corn flour from Rays Top Nuts in Moonee Ponds. It was yellow maize flour, same as from FOE.

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