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Amaranth Ranch Crackers

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Gwen Adams

Amaranth Ranch Crackers Recipe

Amaranth's nutty flavor is well suited to these crunchy crackers. Nothing beats a freshly made cracker for pairing with cheese!

At a glance

9 1/2 dozen crackers
Nutrition information


Choose your measure:


  • 3/4 cup King Arthur Unbleached All-Purpose Flour
  • 3/4 cup amaranth flour
  • 1 tablespoon sugar
  • 1 tablespoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon salt
  • 3 tablespoons vegetable shortening
  • 3 tablespoons cold unsalted butter
  • 4 tablespoons water


  • 1 teaspoon salt
  • 1/4 teaspoon sugar
  • 1 1/2 teaspoons onion powder
  • 1/2 teaspoon smoked or Hungarian paprika


  1. In a large bowl, whisk together the flours, sugar, onion powder, garlic powder, poultry seasoning, and salt.
  2. Work in the shortening and butter until the mixture resembles coarse crumbs. Add 3 tablespoons water to the mixture and stir with a fork until the dough is evenly moistened. Add the fourth tablespoon of water and fold the dough over on itself with a bowl scraper until it comes together. Add another teaspoon of water to moisten any remaining dry spots, if needed.
  3. Pat the dough into an 8" square (1/2" thick) on a sheet of plastic wrap. Wrap and chill on a flat surface for 30 to 45 minutes.
  4. After chilling, unwrap the dough and cut it in half; place one piece of the dough on a piece of lightly floured parchment. Return the other piece of dough to the refrigerator until you’re ready for it. Preheat the oven to 375°F.
  5. To make the topping: Stir together all of the topping ingredients.
  6. Lightly flour the top of the dough and roll it 1/8" thick. Keep the edges as square as you can. Using a pizza wheel, cut the dough into a grid; the lines should be 1 1/4" apart.
  7. Gather any scrap pieces from the outer edge of your grid and save to add to the second half of the dough when you roll it.
  8. Prick each square once with the tines of a fork. Spritz the dough lightly with water and sprinkle the top lightly and evenly with the topping mixture.
  9. Repeat with the second half of the dough.
  10. Bake each pan of crackers for 13 to 15 minutes, until golden brown. Remove from the oven and cool on the pan; the crackers will become crisp as they cool.
  11. Store any leftovers, well wrapped, at room temperature for up to a week; freeze for longer storage.

Nutrition Information

  • Serving Size 4 crackers, 6g
  • Servings Per Batch about 28 servings
Amount Per Serving:
  • Calories 24
  • Calories from Fat 0
  • Total Fat 0g
  • Saturated Fat 0g
  • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 61mg
  • Total Carbohydrate 5g
  • Dietary Fiber 0g
  • Sugars 0g
  • Protein 1g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.