I LOVE crackers, I even prefer them over potato chips. They are great with both sweet and savory toppings, but especially topped with a thick layer of butter! With my Grain Free Saltine Crackers made with Cassava Flour you don’t have to go without crackers any longer, they are gluten free, nut free, egg free and primal friendly.
These amazing, crispy crackers feature my favorite grain free flour; Cassava Flour. Also known as yuca, cassava is a delicious root vegetable that becomes the perfect alternative for wheat when dried and ground. The most commonly used version of cassava is tapioca, which is the bleached and extracted starch of the cassava flour. Cassava Flour, on the other hand, is a whole food; the entire root, minus the peel. A Gluten-Free, Grain-Free, AND Nut-Free flour with the taste and texture of wheat!
There is only one brand of cassava flour I use; Otto’s Cassava Flour. It is the very highest quality cassava flour available. Other cassava flours are hand peeled and sun dried. That sounds romantic, but unfortunately hand peeling misses small pieces of peel, resulting in grittiness or a “sand-like”crunch in the finished product. If that’s not bad enough, sun drying presents its own issues. Because drying cassava in the sun takes so long, the cassava flour ferments and takes on a sour, musty smell and taste.
Otto’s Cassava Flour is thoroughly peeled, flash dried and ground 5x into a beautifully clean smelling and tasting flour that you can count on again and again.
These crackers are super easy to make, just toss everything into your food processor and it magically transforms into a beautifully silky dough that is rolled out and cut into crackers, then in less than 10 minutes they are baked into crispy crackers!
- Preheat oven to 400 degrees F
- In a small pot, over low heat melt 1/4 cup of butter, remove from heat and set aside.
- In your food processor, fitted with dough blade (or stand mixture with dough hook) combine 2 1/2 cups cassava flour, 1/2 cup room temperature butter, sea salt, yogurt, and water. Process until a smooth dough is formed. If it is too dry add more water 1 teaspoon at a time or if it is too wet add additional cassava flour 1 tablespoon at a time. Do not worry you cannot over work this dough.
- Divide dough into 4 equal portions. Roll out one portion on a surface generously dusted with cassava flour until 1/8 inch thick.
- Cut into desired shapes using biscuit, cookie cutter, sharp knife or pizza cutter. Arrange crackers on a parchment paper lined baking sheet, leaving at least 1/4 inch between crackers. Prick each cracker using a fork (to avoid puffing) and gently brush melted butter. If desired, lightly salt the tops of the buttered crackers.
- Bake at 400 on a middle oven rack for 6-8 minutes or until lightly brown and crispy. (I suggest turning your rack after the first 4 minutes of baking)
- Transfer baked crackers to a cooling rack, they will get crispier as they cool.