I would have never thought of making homemade crackers if it hadn't been the DB challenge, but I am so glad I did. These crackers almost taste like wheat thins (one of my favorite crackers that I can no longer eat) and it only took 5 minutes to mix them, roll them and stick them in the oven. I will be making these again and I'll probably play with the recipe a little to see if I can get them a little closer to the wheat thin flavor I remember -without the wheat. Either way I am happy to have crackers!
Salsa verde is the dip I chose not only because it's gluten free and vegetarian, but it's also one of our favorites. I don't use a specific recipe - I go by taste. My friend Concha, who is from Puebla Mexico, taught me how to make this. I'll try to write down the recipe the next time I make it.
1/4 cup gf flour blend
Gluten Free Crackers
1/4 cup millet flour
1/4 cup minus 1 teaspoon water
1 Tablespoon oil
1 teaspoon honey
1/8 teaspoon salt
salt for sprinkling
Mix until combined. roll out paper thin between 2 sheets of parchment paper. Lift off top parchment sheet use pizza cutter to cut into desired size crackers. Mist dough with olive oil and sprinkle with salt or other seasoning. (you don't need to separate them, they will bake into crackers and any still connected are easily broken apart.) Slide parchment paper with dough onto cookie sheet and bake for 20-25 minutes at 350 degrees.
1 comment:
Ooo, your lavash looks wonderful! Great job!
Post a Comment