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Pecan Cracker Recipe

Published December 14th, 2009 in Gluten Free Eating

Check out this great site for gluten free recipes  Here is a sample.

Karina’s Kitchen

Pecan Cracker Recipe

These crackers taste a bit like rye crackers, due to the caraway and cocoa powder. If you’re not a fan of rye bread or rye crackers, leave out the caraway.

Whisk together the dry ingredients:

  • 1/2 cup millet or sorghum flour, more as needed*
  • 1/4 cup potato starch
  • 1/2 cup buckwheat flour
  • 1/4 cup nutritional yeast
  • 2 teaspoons cocoa powder
  • 1 teaspoon sea salt
  • 1 teaspoon dried minced onion
  • 1 teaspoon garlic powder
  • 1/2 to 1 teaspoon caraway, to taste
  • 1 teaspoon dried thyme or dried crushed rosemary

Stir in:

  • 1 1/2 cups pecan meal
  • Ener-G Egg Replacer for 1 egg mixed with warm water
  • 1/4 cup good olive oil
  • 1/2 cup warm water or non-dairy milk, to start
  • 1 teaspoon agave or brown sugar

Stir the ingredients until a stiff dough forms- you’ll need to press the dough out into a thin layer, so if it appears too dry, or it falls apart, add a tablespoon of warm water at a time until the dough is malleable but not too sticky. My dough used almost 2/3 cup liquid- but this will vary according to flours and humidity.


The second time I made these crackers I needed three extra tablespoons of millet flour to get the dough sturdy and glossy. As always- dough and batters vary slightly with humidity.

Divide the dough in half.

Preheat the oven to 350 degrees F. Line two baking sheets with parchment or a reusable Exopat.

Using oiled hands flatten and spread half the dough on the prepared baking sheet. Make as thin a layer as possible. Use the edge of a rubber spatula to straighten outside edges, if you like. The thinner the cracker is, the crisper it will be.

Prick the dough with a fork- or not- it’s your choice.

Score the flattened dough into cracker sized pieces. I used a pizza cutter to do this.

To bake:

Sprinkle with sea salt or kosher salt, if desired.

Bake in the center of a preheated oven for 15 to 20 minutes till firm and slightly crisp (they will crisp up more as they cool). I use an Exopat, so the crackers baked a little longer- and were done at 24 minutes. Keep an eye on them.

Remove and allow the crackers to cool on a rack.

Store in an air-tight container. Or freeze. If they soften from humidity, reheat them on a baking sheet for a few minutes before serving.

Makes 36 crackers.