Thursday, October 1

Crackers #1

This is the standard cracker recipe, but I today kneaded in 1/2 cup grated asiago cheese into the dough before rolling it out.

2 1/2 cups brown rice flour
2 tsp. xanthan gum
1 tsp. salt
1 tsp. egg replacer
1 T. granulated sugar
1/3 cup almond meal (ground from almonds in the blender)
3/4 cup (1 1/2 sticks) margarine/butter or shortening
1 cup milk (soy, almond, goat, whatever)
1 Tbs. dry yeast granules

Preheat oven to 425 degrees. Spray two 11/17 jelly roll pans

Combine all ingredients in mixing bowl, mix well. Divide dough, cover with plastic wrap and roll dough with a pastry roller or the side of a glass until thin and even. Score and prick with a fork, bake 20-30 minutes depending on thickness--longer because of cheese.

Cool in pan, break apart, store in airtight container.


jessica aebi said...

Hi! I am new to gluten free, and I love reading your blog. :) My husband can't have nuts, and I am wondering if you have a suggestion for a replacement for the almond meal? We can't use any kind of nuts or seeds.


Terina said...

Jessica, I think I've made them before without almond flour. I'm going to try it and see how they turn out!

Terina said...

I modified the recipe to use 1/3 cup sorghum instead of almond flour. Baked at 425 for ten minutes and they turned out great!