Nicole's Divine Crackers - Gluten Free & Dairy Free

A couple weekends ago my friend Nicole introduced me to these new crackers available at Rosauer's. It's just coincidence she shares the same name as the crackers :) They were so good I had to pick up a couple boxes for myself. When I had them at Nicole's they reminded me of the crackers I had from Olivelle and when I saw one of the varieties was Cranberry Pepper it peaked my interest.

I first opened the Tomato Tomahto box and it has a tangy tomato kick so be sure you like tomato's for this one. I then opened the Cranberry Pepper box and I would bet money that they're the same crackers from Olivelle. They looked and tasted identical, I think they were just repackaged meaning an Olivelle sticker was put on the inner packaging. So I need to correct myself in stating/thinking the Olivelle crackers were made there, I'm pretty sure they were not.

Onto the review of Nicole's Divine Crackers, they are fabulous. They aren't seedy like some GF crackers so they're a more attractive option for Hubby, he's not a fan of the seedy crackers. You can find them in the cracker aisle in Rosauer's Huckleberry Market.

Olivelle Gluten Free Crackers

I've had a rough couple of weeks and a sweet friend of mine surprised me with a new gluten free find. It put a smile on my face and it was yummy, double win!






One of the owners at Olivelle is gluten free and it seems they are now making gluten free crackers and these cranberry pepper crackers are delicious. The cracker has a nice touch of sweetness to it and then of course the cranberry adds an additional pop. These are awesome on their own but would be fantastic with cheese.

ETA: Please see an updated post related to these crackers.

Gold Fish Crackers Recipe, Gluten Free

My boy had a gluten free meltdown at a birthday party a couple weeks ago, there were gold fish crackers everyone was enjoying and he broke down (had a complete temper tantrum) because he couldn't have them. I felt bad for him (as I removed him from the party) and motivated myself to try my hand again at gluten free gold fish crackers. The first batch I made months ago was too salty and we ended up throwing them out, they just weren't very good. This time I added some sour cream and we were all pleased with the outcome. Both kids couldn't stop eating them and my boy was a happy kid. He stated that we couldn't eat them all because he wants to take some on vacation, I'm not so sure they'll last another week and a half. I'm going to play around with different cheeses down the road but this is a basic cheddar cracker and we're all very happy with the results.

Super Gold Fish Crackers

Adapted from Yumsugar

1 C GF flour (I used Gluten Free Mama's Almond blend)

1/2 t xantham gum or guar gum

4 T cold butter, cut into small pieces

8 oz sharp cheddar cheese, grated

3/4 t salt

1/2 t ground pepper

2 T sour cream

2 T water

In a large mixer combine the flour, xantham gum, butter, cheese, salt and pepper. Either use a hand blender, blender, or food processer (I need to get me one of these) to grind up the mixture until it resembles corn meal. Put it back in the mixer and add the sour cream and water and mix until it forms a ball. Add more water if needed but don't add too much, the dough will be on the dry side.

Wrap the dough in plastic wrap and chill for 20 minutes to 24 hours. If the dough gets too cold you may need to let it warm a bit before you can easily roll it out.

Heat the oven to 350 F. Place 1/3 of the dough on wax paper and cover with a second piece of wax paper. This is the best way I've found to roll out GF dough. Using a rolling pin roll it to 1/8" thickness and cut out your desired shapes. We used gold fish cookie cutters that I found here they measure about 2 inches long and are the smallest I could find. Place the cut outs on a cookie sheet and bake for 15-20 minutes or until golden and crisp. Repeat with the remaining dough.

I rolled the first batch too thick and it made a flaky cracker that was chewy. Obviously the thinner you roll the crispier the crackers will be.

Gluten Free Graham Crackers

I was busy baking to prepare for our company last week and for our trip to Yellowstone. One item on my baking list was graham crackers and it just so happened that The Cinnamon Quill posted a delicious looking graham cracker recipe so I could try something new. The first graham crackers I made were Carol Fenster’s and they were OK but not spectacular so I wanted to try another recipe. I made a couple changes to the recipe but if you want the original go here. These graham crackers are delicious. The gluten eaters that visited us liked them a lot and my kids won’t stop eating them. Plus they make delicious S’mores.

Gluten Free Graham Crackers
Adapted from The Cinnamon Quill

1 C Gluten Free Mama Almond Flour
¼ C Brown Rice Flour
¾ C Teff Flour
¼ C Sorghum Flour
½ C Brown Sugar
1 t Baking Powder
¾ t Xanthan Gum
½ t Baking Soda
½ t Salt
7 T Cold Butter, cut into pieces
4 T Cold Water
3 T Honey
1 ½ T Molasses
1 t Vanilla Extract
1 ½ t Cinnamon
1 t ginger
Extra flour for rolling

Combine the dry ingredients in a bowl then add the butter and blend with a pastry cutter or your fingers. Stir in the water, honey, molasses, vanilla, and spices. The dough will come together in a ball and should be pliable. Adjust the water as needed to keep it from being too dry or too sticky.

Spray a cookie sheet with oil and roll out half of the dough to 1/8” thickness. To get the traditional look of a graham cracker cut the rectangular shapes in the dough using a pizza cutter then pierce the rectangles with a fork. You can also roll the dough on the counter top using the flour as needed and cut shapes out of the dough then place them on a greased cookie sheet.

Bake at 350 F for 12-15 minutes. The cookies will become crispy while they cool. I had to cut the rectangular shapes again with the pizza cutter after they cooled, it didn’t work too well when I tried to break them off.

You can substitute the different flours with your favorite flour or whatever you have on hand. The original recipe called for 1 C brown rice flour but I only had ¼ C on hand so I added the teff flour.