Gluten-Free Sweet Potato Crackers

Gluten-Free Sweet Potato Crackers

Last Wednesday, one of the recipes on the list of awesome toddler finger-food snacks was sweet potato crackers.

The recipe I linked to ( and love!) is of course, not gluten-free so I thought hey, why don’t I post the gluten-free version today?

It’s not that much different really. I find that I have to put a little more flour – though that could be because of my tendency to use different, kinds of squash – and add some guar gum.

And speaking of subbing sweet potato for different kinds of squash, I used butternut squash in the crackers pictured. You could also use pumpkin or another winter squash. The flavor will vary, and of course the moisture content tends to be higher requiring more flour so keep that in mind when you play around with the recipe.

Gluten-Free Sweet Potato Crackers

  • 1-1/2 to 1-3/4 cups flour mix
  • 1/2 teaspoon guar gum
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 3 tablespoons butter
  • 1 cup of sweet potato puree
  • coarse salt

If you have a kitchen Aid mixer, consider yourself among the blessed, and add the first six ingredients to the mixer bowl using the flat beater attatchment to mix until it takes on the apperance of bread crumbs.

If not, put the first six ingredients in a bowl and blend, preferably with a pastry blend until it begins to resemble crumbs.

Add in sweet potato and mix well. If the dough is still mega sticky, add more flour. You want the dough to be workable, not sticky.

Roll into a ball and refegerate for half an hour.

preheat oven to 350 and take dough out of the ‘fridge. Roll dough between sheets of wax paper, or zip-top bags (my preference) to about 1/8 of an inch thick.

pressing it out with a tortilla press if you have one works really well. I don’t have one, and use a cutting board instead. It’s just like pressing tortilas.

So anyway, on to the next step. At this point, it should be really easy to peel the dough off the baggie. If it’s not, then you need to add more flour.

I slide the dough directly onto a cookie sheet, and cut it with a pizza cutter, poke a few holes in it, and sprinkle it with some salt before popping it in the oven.

You could also use a cookie cutter.

The original recipes says to bake them on parchment paper, but I never do, and they never stick to the pan.

Also, the original has you turn the crackers during baking, but I always forget.

So in short, roll ‘em, cut ‘em, poke ‘em, and salt them, then bake at 350 for roughly 15 minutes.



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