Saturday, December 31, 2011

Gluten Free Crackers



This is another recipe introduced to me by my lovely friend and cousin, Sylvie.  I got to spend a weekend with her a few weeks back and had a great time watching her get messy in the kitchen.  She has a fearless and experimental approach to cooking that I love, and lucky for us, she loves to share what she knows.
Even if you're not trying to cut out gluten, these are great crackers that beat the crap out of just about anything you can find in the store when it comes to flavor, price, ingredients, sodium, packaging, and how good you feel after eating them.  Plus they're fun and easy to make.  

You may remember the Provencal Hummus?  That one was from Sylvie as well. 


INGREDIENTS

2 cups brown rice, buckwheat, or other gluten free flour


2 cups gluten free oats 
1 cup sesame seeds

1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 cup ground nuts or slivered almonds (optional)
1/4 cup flax seed meal
2 t salt
2 t cinnamon

6 T canola or coconut oil
1 1/4 cup cold water


METHOD
  • Preheat oven to 475 and get out two cookie sheets and parchment paper
  • Mix together dry ingredients
  • Add oil and mix with your hands until it's a sandy consistency and the oil is evenly distributed
  • Add the cold water and mix well with your hands, adding more a tablespoon at a time if the dough is too dry - It won't come together like a regular "gluteny" dough - it's a bit clumpy, but will stick together when pressed - see picture above
  • Divide the dough into two halves
  • Roll out one half at a time between two pieces of parchment paper
  • Transfer the two sheets of rolled out dough onto sheet pans and make tiny pricks all over with a fork to prevent bubbling
  • Bake at 475 for 7 min
  • Reduce heat, rotate pans, and bake at 350 for 25 minutes or until browned on edges
  • Makes two gigantic crackers that can be broken as you wish~





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