These gluten free vegan crackers are the perfect quick snack: delicious, healthy and easy to make. They’re everything a cracker should be: flaky, buttery, crisp and super aromatic. In fact, they're so delicious you won't even notice they're gluten, dairy and egg free!
Pre-heat the oven to 375 ºF (190 ºC) and line a baking sheet with baking/greaseproof paper.
In a bowl, sift together the gluten free flour, xanthan gum and salt.
Add the soft (but not melted) coconut oil and, using your hands, rub it into the flour. At the end, you should have fully incorporated the majority of it into the flour, but still have a few leftover pea-sized pieces.
Add the cold water, one tablespoon at a time, until the dough comes together into a ball. Knead it together briefly until it's smooth and no flour clumps are present.
At this point, you can add the spices. Knead them into the cracker dough quickly – some marbling is perfectly fine.
Roll out the cracker dough (I prefer to do so between two layers of cling film) about 3 mm thick, and cut out the crackers with a cookie cutter of choice (or make them rectangular, cutting them with a knife).
I cut them with a 1 inch (2 1/2 cm) diameter round cookie cutter. This gives about 15 vegan crackers.
Transfer the cut out crackers onto the lined baking sheet and bake them at 375 ºF (190 ºC) for about 13 - 15 minutes, or until puffed up slightly and light golden brown.
Allow to cool, and enjoy!
The gluten free vegan crackers keep well in a closed container in a cool dry place for 1 - 2 days. (Longer than that, and they can dry out and become quite hard.)
Note 1: The coconut oil should be soft to the touch, but not melted – this allows it to function somewhat like butter, in that you can fully incorporate the majority of it with the flour, but still have a few leftover pea-sized pieces. This is what makes these gluten free vegan crackers all flaky and buttery and delicious.