Tapioca Crackers

Ahh crackers! For years I have searched for a gluten free cracker that:

#1 tasted good
#2 did not have soy in it
#3 was affordable

More often than not I had to compromise one of the items on my criteria list, usually #’s 2 and 3. So my search continued…

Then my sensitivity to soy became more apparent and I could no longer compromise there. During the years of searching my daughter and I would periodically experiment in the kitchen to try and create our own healthy cracker that satisfied all of the above-mentioned criteria.

Then… one day it happened!!! My daughter created the perfect recipe!! Oh Happy Day! We were so excited… Our search was over and best of all we could make them anytime we wanted right in our very own kitchen! Those of you with delicate tummies or those avoiding gluten because of weight issues are sure to identify with our excitement!

Hope this recipe is a blessing to you! Let me know how yours turn out.

Tapioca Crackers

Ingredients:

1 cup Tapioca flour (also known as Tapioca starch)
1 or 2 shakes of salt
1/2 tsp. honey
2 Tbsp. oil
1 egg
1/4-1/2 cup water or until runny

Preheat oven to 400-415 (it depends on your oven).
Mix all ingredients in a bowl stirring with a fork to remove clumps. Mixture will be runny once thoroughly combined.

Then pour onto a pan and tilt the pan to spread the batter.

Place in preheated oven and set timer for 3-5 minutes, when you come back you will find the mixture has started to thicken. Then pull the crackers out of the oven and score (cut) them on the pan and return to the oven for 5 more minutes. At this point you may notice that the batter is bubbling up on the pan, it’s supposed to do that and it adds charm to the crackers.😀

Score them again to make sure they will come out in the size you want then back in the oven for 5-8 minutes until they are browned and crispy.

You do not want to let them overcook, they burn VERY easily! They do not look very impressive at this stage, but once they are broken and put on a plate they look much better and besides, the taste is what counts.

Giving a detailed explanation makes it sound a little tedious, but I assure you it is not. During the final minutes of cooking you may notice that the crackers at the edge of the pan are cooking faster than the ones in the middle of the pan. You can just break them off and put them on a plate (or sample them:) while the others finish cooking.

Use the way you would traditional crackers i.e. cheese and crackers, crackers and hummus or dip, and even as a base for chicken salad or tacos. Use your creativity and tell me your favorite use!

Muffin tin method-
For a special occasion or just a more uniform looking cracker you can bake them in the bottom of muffin tins. Just oil and preheat the tins before pouring the batter in. This eliminates the need to score them. Pour only enough batter to cover the bottom of the muffin tin.

We make large batches of these crackers on a stoneware pan and save the muffin tin method for special occasions since it takes longer to make a large batch that way.