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Chilly Bakes Gluten FreeAuthor: Carolyn Hillyer
Hi, Im Carolyn, and welcome to my kitchen! Ive been baking for nearly 50 yearsand for almost 20, Ive been baking gluten-free. Like many of you, I didnt choose to give up gluten... but I wasnt about to give up good bakes, either. This podcast is all about making delicious recipes that just happen to be gluten-free. Whether youre new to this way of baking or youve been at it for years, youre in the right place. I can walk you through it, and we can make something gluten-free and delicious together. Click the link for more of me and a FREE recipe too. https://linktr.ee/ChillyBakes Language: en Contact email: Get it Feed URL: Get it iTunes ID: Get it Trailer: |
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Crackers that are free of everything but taste!
Episode 1
Sunday, 18 January, 2026
Hi Bakers, Should you make your own seeded crackers, or is it a waste of time? I get so mad eating expensive and tasteless gluten-free crackers, so I decided to try making them myself…but was it worth it??I would 100% make these again; my only complaint is that I wanted them to be crisper. I loved the simple way they came together and the healthful ingredients in them. The pumpkin and pumpkin spice with seeds and dried cranberries were festive and delicious. These crackers are a beautiful gluten-free addition to any winter table. Thinking of trying them? Here are my thoughts to help you decide. PS: After writing this, I’m heading downstairs to make another batch right now! Enjoy! CarolynPros:prettytaste goodeasy to makefree of gluten, dairy, egg, grainsfull of fiber and nutritiousCons:long bake time (more like drying)not as crisp as I hopedGluten-Free Pumpkin Cranberry Holiday Seed CrackersModified from Tasty, Thrifty, Timely’s Recipe for Seeded CrackersMakes two 10” x 15” sheets of crackers (to be broken apart)Dry Ingredients1/4 cup blanched almond flour1/2 cup golden flax seeds, ground1/4 cup black chia seeds1/3 cup raw shelled pumpkin seeds1/3 cup finely chopped dried cranberries1/4 teaspoon pumpkin pie spice1/8 teaspoon saltWet Ingredients3/4 cup water1/4 cup pumpkin puree1 1/2 tablespoons maple syrupPreheat the oven to 275F. In a large bowl, whisk together the dry ingredients and set aside. Mix wet ingredients in a small bowl. Pour wet ingredients over the dry and mix thoroughly, making sure there are no dry spots. You may need to scrape the bowl with a spatula to get everything combined. Smooth the surface of the dough and let it hydrate for 15 minutes. Divide the dough in half and spread it onto a sheet of parchment paper. Make the dough into a flat rectangle as thin as possible. I like to cover the dough with another sheet of parchment** and roll it out. Remove the top sheet of parchment and smooth the top of the dough if needed. Sprinkle with salt if desired. Bake for about 2o minutes and then rotate the pans in the oven. Continue cooking for another 20 minutes or until the crackers are browned at the edges and dry to the touch. Cool in the oven to dry them out even more. Break cooled crackers into pieces. Store in an airtight container for up to a week. Want to try the dip I made too? Easy Hot Honey Dip: Take a block of whipped and softened cream cheese (or dairy-free) and top it with 1 tablespoon of Trader Joe’s Chili Onion Crunch (or other chili oil) mixed with 3 tablespoons of honey. Garnish with some cranberries, rosemary, and a bunch of your seeded crackers too.**Parchment paper is essential; without it, the dough sticks to the rolling pin and is hard to get thin enough to crisp.
