Yay! I made great crackers! These are better than the last batch. We'll see how next week's modifications are even better! Meanwhile, HAPPY EATING! These are delicious.
3/4 cup brown rice flour
1/2 cup tapioca starch
1/4 cup potato starch
1 tsp. salt
2 t. xanthun gum
1 tsp. egg replacer
1 1/2 tsp. sugar
1/4 cup almond meal
1 Tbs. dry yeast granules
6 Tbs. butter (shortning for CF)
1/2 cup buttermilk (almond milk for CF)
Preheat oven to 350. Spray or butter an 11x17 jelly roll pan. Combine all ingredients in a mixing bowl, beating for 2 minutes to stiffen.
Drop ball onto pan, cover with sprayed plastic and roll out with a pastry roller or the edge of a smooth drinking glass. Remove plastic, score into small squares. Bake 20 minutes til lightly browned.
Cool in pan, break apart, (these popped apart during baking). Stores days--even weeks in an airtight container.
Batch doubles just fine.
3/4 cup brown rice flour
1/2 cup tapioca starch
1/4 cup potato starch
1 tsp. salt
2 t. xanthun gum
1 tsp. egg replacer
1 1/2 tsp. sugar
1/4 cup almond meal
1 Tbs. dry yeast granules
6 Tbs. butter (shortning for CF)
1/2 cup buttermilk (almond milk for CF)
Preheat oven to 350. Spray or butter an 11x17 jelly roll pan. Combine all ingredients in a mixing bowl, beating for 2 minutes to stiffen.
Drop ball onto pan, cover with sprayed plastic and roll out with a pastry roller or the edge of a smooth drinking glass. Remove plastic, score into small squares. Bake 20 minutes til lightly browned.
Cool in pan, break apart, (these popped apart during baking). Stores days--even weeks in an airtight container.
1 comment:
AWESOME! I WANT SOME!!
dia
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