Finding a good gluten-free cracker is hard enough, but with my egg allergy, it’s damn near impossible. So I decided it’s time to start experimenting with homemade crackers…and while it’s time-consuming, my first attempt was super successful!

Sweet Potato Crackers

1 1/2 cups 1:1 flour (I use Bob’s Red Mill 1:1 Gluten Free Baking Flour)

2 1/2 tsp baking powder

3 Tbsp butter (Kerrygold is the best!)

1 cup mashed sweet potato (a large microwaved sweet potato should be just right)

salt for sprinkling

                

• Preheat oven to 400°F.
• Combine flour, baking powder & butter until consistency is crumbly – you may need to use your hands to really work in all the ingredients.
• Add sweet potato and mix until well combined
• Roll out dough on a floured surface to ~1/8″ thick.
• Using a sharp knife or pizza cutter, score dough into squares. You can also use a fork to make little holes for decoration 🙂
• Transfer squares to a cookie sheet lined with parchment paper.
• Sprinkle salt on crackers and bake for 10-15 minutes.
• After cooling completely, store in an airtight container.

 

Inspired by this recipe at The Frugal Farm Wife.