Thursday, August 28, 2008

Gluten Free Crackers

So I have been looking for snack foods that I can eat, and I FINALLY found one that's gluten-free! It's crackers (which I LOVE crackers). I haven't exactly tried it but it sounds SO good. It's off of Karina's Kitchen. I definitely will and let you know.

Savory Grain-Free Crackers

These crackers are mighty tasty- especially if you're generous with the seasonings. I used Trader Joe's Roasted Garlic and Organic Italian Herbs to create kick-ass flavor.

2 cups fine almond meal
1 teaspoon baking soda1 teaspoon- or so- minced roasted garlic, to taste
Pinch of dried minced onion
2-3 teaspoons- or so- dried Italian Herbs, to taste
Pinch or two of turmeric for color
Pinch of fine sea salt
1 cup very finely grated aged Parmesan (I used a microplane grater)
2 tablespoons extra virgin olive oil
4 tablespoons spring or filtered water, as needed

Preheat the oven to 350 degrees F. Line a standard baking sheet with parchment paper.

Combine the ingredients in a mixing bowl and stir until a moist, moderately sticky dough forms. Add more water or oil if you need it.

Taste test. Adjust seasonings to your taste buds. If it needs it, add a tiny pinch of sugar to offset the salty flavor.

Using wet hands place the mound of dough on the parchment and flatten with the palm of your hand. Use moist fingers to press the dough out evenly. I made mine about 1/8 " thick. If it cracks, simply press back together with moist fingers.

Bake in the center of a hot oven for 15 minutes or until the dough is set, dry and golden. Remove and cool on a wire rack. When the dough has cooled, cut the dough into pieces using a pizza cutter. Or break apart for random jagged pieces.

The crackers will be extremely tender and breakable while they are warm. Allow them to cool completely before handling.

Store in an air tight container. They are not super crisp - they're more like a cookie texture, and quite tender, and best of all very flavorful.

If you prefer a crisper cracker, bake twice, for about half the time. Keep an eye on them so that they don't get too browned.

This made about 16 to 18 crackers for me. (Ack! I didn't count.)

By Karina Allrich

1 comment: