Gluten-free and Low-carb crackers which are easy to make and packed with protein.
Gluten intolerants, keto dieters, protein lovers…you are ALL going to love this recipe!
My testing on low carb recipes is still ongoing and will keep going to get you more and more yummy food. These crackers are the results of many trials and errors but in the end I got a pretty good results which I am happy with, for both flavour and consistency.
The dough is made with a mixture of several flour: soy, rice flour and Adam’s brot back protein. Back protein is just a mix of protein powder, which I have been using A LOT in all my low-carb recipes. Adam’s brot delivers all over the world and you can easily place an order via their website if you wish.
Ingredients (makes 7-8 pieces):
- 20 g back protein
- 20 g soy flour
- 15 g rice flour
- 8 g extra virgin olive oil
- 3 g salt
- 1 tsp dry oregano
- 3 g xantham gum
- 50 ml dry white wine
In a bowl place all dry ingredients
add in wet ingredients and mix until you get a smooth dough, which does not stick on your hands.
Roll out the dough very thin, 2-3 mm, then cut it into rectangular, I went 10cm*5cm, but you can choose your size.
Bake in pre-heated oven at 200 C until golden-brown in color and crispy. Let them cool down completely on a wire rack
then store them into an airtight container for several days.
These are great eaten plain or with a spread of nut butter and jam!
If you make this recipe, tag me on IG @the_fit_mediterranean