Jack Berry

Herb and Garlic Amaranth Crackers – Gluten Free and Vegan

Herb and Garlic Amaranth Crackers – Gluten Free and Vegan

This recipe uses Jack Berry™ Amaranth Flour from the Gluten Free range and is registered with the Vegan Society UK and certified by Coeliac UK. This flour is rich in protein with a nutty flavour. These crackers are so easy to make and the dough is soft and easy to handle.  Totally tasty and a great accompaniment to cheese, pickles and chutneys.


110g Gluten Free Amaranth Flour

3 tbsp olive oil (or equivalent)

3 tbsp water

½ tsp baking powder

1 clove of garlic (finely grated)

6 sprigs of thyme (finely chopped)

1 tbsp rosemary

¼ tsp salt


Preheat the oven to 180°C/350°F/Gas Mark 4.

Place all of the ingredients in to a mixing bowl and stir to combine. The dough will soon start to resemble a clumpy sandy mixture. Don’t be tempted, at this stage, to add more moisture to bring it together, simply remove the dough from the bowl and place on a piece of baking paper and gently knead until smooth. If the dough is sticky add a little more flour and knead until smooth.

Flatten the dough and place another piece of baking paper on top and roll out the dough using a rolling pin to a thickness of 5mm (1/5 of an inch). Use a cookie 5cm (2 inch) diameter cookie cutter to cut out the cookies and place on a baking tray lined with baking paper.

Gently prick all over the crackers with a fork to prevent them puffing up while baking and bake for 12 to 15 minutes, or until golden around the edges. Place on a cooling rack to cool completely before placing in an air tight container, if not serving immediately.

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