Crunchy Grain-free Crackers
These crunchy grain-free crackers are so incredibly delicious. They are super easy to make and are suitable for anyone on a Paleo, AIP, gluten and grain-free diet.
    Servings Prep Time
    1medium bowll 10minutes
    Cook Time
    25minutes
    Servings Prep Time
    1medium bowll 10minutes
    Cook Time
    25minutes
    Ingredients
    Instructions
    1. Combine the flours, salt, and garlic powder using a whisk. Add olive oil, lard, water and mix well. Make sure the lard is distributed evenly. Form a ball and let it rest for 5 minutes.
    2. Use this time to preheat the oven to 350 degrees, clean up your working area and prepare 3 pieces of parchment paper large enough to cover a baking sheet.
    3. Cut the ball in two. Roll out the first one between two sheets of parchment paper. Roll it out very thinly to get crunchy crackers. Make sure it is rolled out evenly. Leave the rolled out dough on the same parchment paper and place it on a baking sheet. Now repeat the same with the rest of the dough (you can reuse the parchment paper you used on top of the first piece of dough). Once done place the rolled out dough on another baking sheet. (For more details see the pictures above)
    4. Place both baking sheets in the oven, 1 in the middle one on the bottom and bake for about 25 minutes or until golden and crispy. The baking time will depend on the thickness of the dough. The baking sheet that is closer to the bottom will be done sooner, so start checking at around 20 minutes. It is done baking when it looks pretty dry and starts curling up on the sides. Leave the baking sheet that is in the middle of the oven in there for about 5 more minutes.
    5. Once you have removed the baking sheets from the oven, let the crackers cool off. Finish up by breaking them into pieces.
    6. Enjoy with your favorite dip or store in an airtight container for up to a week.
    Recipe Notes
    1. You could also use olive oil instead of lard, but the texture is better with lard.
    2. If the crackers are a bit chewy then they haven’t been baking long enough. You can pop them back in the oven until they are crunchy.