Tuesday, 28 April 2015

Gluten Free Salt & Pepper Crackers

Crackers are one of the things I missed most about having to be gluten free. Bread was definitely one, but crunchy, crispy crackers are probably one of my favorite snacks. I’ve tried my share of store bought crackers, but these ones, for me, are the best.

They don’t taste like they’re made in a factory. They are crispy. They are VERY peppery, because I love pepper. If you don’t, cut back a bit (by about half). Feel free to experiment with topping also. I’ve tried them with a Himalayan Pink Sea Salt and Cracked tri-color Peppercorn topping – so good. I’ve tried them with just extra sesame seeds on top, and I tried an “everything” style with white and black sesame seeds, garlic salt, poppy seeds and onion flakes. I love them all.

Also in the ingredients you’ll notice stars beside the millet flour and oat flour. This is because, if you don’t have these two flours, this recipe also works with 150 grams of the all-purpose flour mix that I use. So those two amounts of the flours can be replaced by the same amount, in grams, of all-purpose mix. Comment if you try them and let me know if you try a different topping too.

Gluten Free Crackers

gluten free salt and pepper crackers
Yield: About 48 crackers
Preparation time: 25min
Cook time: 18-20min
  • 100 grams all-purpose gluten free flour mix
  • 25 grams millet flour*
  • 25 grams oat flour*
  • ½ tsp xanthan gum, if your mix doesn't include it
  • ½ teaspoon salt, plus more for topping
  • ½ teaspoon pepper, plus more for topping
  • 1 tablespoon white sesame seeds
  • ½ tablespoon black sesame seeds
  • 85 grams butter, cold and cut up, plus 57 grams butter, melted
  • 4-6 tablespoons cold water
      1. Mix together dry ingredients.
      2. Cut in the cold butter with a pastry tool, or two butter knives.
      3. Add the water, a tablespoon at a time, until the mixture comes together as a ball.
      4. Flatten into a disc, wrap in plastic and chill for 20 minutes.
      5. Preheat oven to 350 F (180 C)
      6. Roll the dough out, on a silicone baking mat, until very thin (about the thickness of a nickel or so. I covered my whole silpat sheet.
      7. Use a pizza cutter, or sharp knife and cut into cracker (taking care not to cut your baking mat.
      8. Use a fork, or skewer to poke holes in the crackers (to prevent puffing up)
      9. Bake 18-20 minutes.
      10. Use the second amount of butter, melted, to brush over top of the top of the crackers, working half of the sheet at a time, and then sprinkle any desired toppings. Let cool. (They will get crispier once they cool.
    * You can also replace the oat and millet flour with the same amount, in grams, of all-purpose flour mix instead.

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