Bread Crackers


 These versatile crackers are great with dips, soft cheeses, pate or simply enjoy them on their own.


225 g Bakers' Magic Gluten free flour

25 g Oil

50 g Warm water (for yeast)

205 g Warm water

1 tsp Yeast (dried)

3/4 tsp Salt

1.5 tsp Sugar

Extra Oil



Warm water is ~1/4 to 1/3 of boiling water with the remaining cold water (tap). Whether you use 1/4 or 1/3 will depend on how cold your tap water is. If the water is too hot it will kill the yeast.

Pre-incubate the yeast at room temperature for approximately 5 - 8 mins in 50 g of warm water containing the sugar. Stir the mixture to dissolve the sugar & disperse the yeast. This gives the yeast a readily available food source & they can "revive" in a relatively undisturbed environment. After the allocated time the surface of the yeast mixture should be slightly frothy. This indicates the yeast are viable. 

If the yeast mixture has a frothy top or you can see bubbles proceed with bread making.

Are you going to proof the dough in your oven or in another warm spot? If proofing in your oven turn oven to ~50 C for approximately 10 mins then turn it off again.

Lightly oil a double baguette/french bread pan. My baguette pan is not perforated - I am not sure how this recipe would go if perforated pans were used. 


Place all ingredients in the TM bowl (including pre-incubated yeast). Remember you need to add 205 g of water as you will be adding the other 50 g with the pre-incubated yeast.

Mix @ 37C for 2.5 mins at speed 4.

Ensure all ingredients are incorporated. If not, scrape down the sides and briefly mix again.

Stand Mixer

Place all ingredients into the mixing bowl (including pre-incubated yeast). Remember you need to add 205 g of water as you will be adding the other 50 g with the pre-incubated yeast.

Combine ingredients using the flat beater until a uniform consistency is achieved. You may need to stop the mixer and scrap down the sides. This make take longer than 5 mins. 

Both Methods

The dough is ready for proofing. If the dough is made in a stand mixer it will be thicker than dough made in a Thermomix.

Divide the dough in half. Half will go on one side of the pan & the remaining half the other side. Put a bit of the extra oil on your hands & spread the dough out to the ends of the pan leaving a gap of ~2.5 cm from the end.  

Let the dough proof for approximately 30 mins in a warm moist environment. Turn your oven on to 200 C.

If you are proofing in your oven put on the timer for ~20 mins. When the time is up take the proofing bread out of the oven and turn the oven up to 200 C. The 20 mins is an estimate, it will depend on how long it takes your oven to reach 200 C.

Before putting it in the oven ensure that the dough has risen ~2X.

Bake at 200 C for ~20 - 25 mins, the time will vary depending on the individual oven. If your oven has a hot spot turn the bread halfway through baking. 

Take out of the oven & cool the bread on a cooling rack. The bread should slide out of the baguette pan; if it doesn't don't force it out, wait until it cools.

Ensure the bread is sufficiently cooled before cutting into it. I usually let the bread sit overnight, it is easier to cut into thin slices when it is a day old.

Turn the oven on to ~100 C when you are ready to slice the bread.

Slice the bread thinly & arrange it on a cooling rack. 

Optional Lightly (very lightly) spray the sliced bread with oil.


Put the rack in the oven. Check the crackers for crispness after an hour. If the crackers do not snap they need a bit longer in the oven. The length of time required to dry the crackers will vary depending on the thickness of the slices & your oven.  

When the crackers are crisp turn off the oven. I usually leave the crackers in the oven to cool down. Stored in an airtight container they can keep for weeks (if they are not eaten first).