gluten-free crackers + my new book crush

I had the great pleasure of meeting and chatting with Shauna James Ahern a.k.a. “the gluten free girl“, last month, at Blogher Food.  She is warm, honest, engaging and gluten free.  We chatted about our kids, food, parenting and life.  Although the conversation was short, it felt comfortable and I knew it wasn’t going to be the last time that she and I chatted about everyday stuff.

Hence, when I received an email from her (at the suggestion of my favorite gal), to participate in a gluten free baking challenge, I accepted immediately.  I had purchased her book, gluten-free girl and the chef, right after meeting her and I had tagged many recipes I wanted to make. While I have been working on my Thanksgiving menu for the past week, crackers and dips are part of that menu. Although I have already made and frozen my “mac ‘n cheese coins” as well as my “Parmesan spicy straws”, I thought, what the heck, another cracker wouldn’t hurt anyone.  Plus, these crackers would compliment my roasted ratatouille dip so well!
I had most of the ingredients in the house as I have been experimenting (unsuccessfully) with alternative flours, slowly altering some of my most favorite recipes.  So, creating these crackers wasn’t much of a challenge at all.  In the recipe instructions, Shauna mentions that the dough isn’t as easy to work with as a dough made with gluten.  However, I did not have that experience.  I found the dough so incredibly easy to use.  I followed the recipe almost exact, except for a slight alteration, adding a sprinkling of Parmesan to the top of the crackers(prior to baking).  These are delicious.  I enlisted my friend’s daughter, whom is 12 and has been gluten free for half her life, to be the taste tester.  She highly approved.  And I know you will, too!
Whether you are gluten-free or not, this book is worth adding to your library.  There are tons of recipes that inspire healthy eating without using white flours and white sugars.  I cannot wait to make the multi grain waffles!
Gluten-Free Girl and the Chef
Buy this book, to get the recipe for these crackers and make one of your favorite dips to compliment them.  Here’s mine:

Roasted Ratatouille Dip


1 very large eggplant, peeled and cubed
1 red bell pepper, cored and cubed
1 orange bell pepper, cored and cubed
1 small zucchini, cubed
1 purple onion, diced
3 garlic cloves, minced
2 Tbls. olive oil
2 tsp. kosher salt
1 tsp. ground pepper
1 Tbls. tomato paste
splash of red wine vinegar


• preheat oven to 400*.  line a sheet pan with heavy duty foil and spray with cooking spray.
• throw all the veggies on the sheet pan and toss with olive oil. sprinkle with salt and pepper. mix with your hands.
• roast for 45 minutes, rotating pan half way through.
• let cool.  once cooled put roasted veggies in the bowl of a food processor.  pulse, but don’t puree.  add tomato paste and splash of red wine vinegar.
• serve room temperature. store the leftovers in the fridge for 3-5 days.

The Urban Baker /

Showing 13 comments
  • Amanda

    I am SO thinking I want to try gluten free eating. I just KNOW it would be an improvement in our lives… and with your recipes, it would be yummy too!Blessings-Amanda

  • SprinkleBakes

    Very yummy looking! Beautifully done as always. 🙂

  • Kim

    Yummmmm the dip, sounds really good to me. These crakers looks good tooo… It’s amazing how everything is simpler these days for gluten intolerant… This books looks great!

  • marla {family fresh cooking}

    I have heard such great things about this book & I am sure the crackers are wonderful. Your ratatouille dip would be great as a topping on my steamed veggies too.

  • ♥peachkins♥

    I’ve always wanted to make my own crackers….

  • Carolyn

    Both the crackers and the dip look amazing. GF crackers often have high carb flours that i can’t have, so I make mine from almond flour. I am definitely making this dip to go with!

  • The Urban Baker

    Hey Carol! I know, the carb thing is a problem. I think I have told you about my friend’s daughter whom has insulin resistance. After the first of the year you and I need to talk!!

  • Beth

    Isn’t blogging amazing in the way you get to meet and know people from all over that you would never of had the chance to meet. I love blogging for that reason. The crackers and the dip look great. I always feel better when I eat gluten free but alias I love food so much it is hard for me to limit myself. This gives me a little push to try some gluten free recipes cuz yours looks great..B

  • The Italian Dish

    I’ve got the book too and even if you’re not avoiding gluten, it’s a great cookbook. Your ratatouille dip sounds great, Susan.

  • Sanjeeta kk

    Love these gluten free crackers. Lovely recipe. Nice to have dropped here, lovely site. Best wishes.

  • Carrie

    What are Mac & Cheese coins?

  • The Urban Baker

    Carrie – “mac ‘n cheese” coins are a cracker I developed that are soooooooo good! My girlfriend was munching on them one day and said they taste like “mac ‘n cheese”! We named them at that moment!!!

  • Eliana

    I so need to get my hands on this book. Every time I read about it, I want it more and more.

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