Tuesday, March 25, 2014

Crackers! (Gluten Free)

I finally more or less perfected my cracker recipe after months of fooling around with ingredients. The recipe was originally for tortilla chips, but they were a boatload of work and super messy, so I set out to make it my own.

Chickpea Crackers
1 cup tapioca starch
1 cup chickpea (garbanzo) flour
2 teaspoons sugar
1 tsp baking powder
1/2 tsp salt
3 tablespoons cooking oil
1 egg
1 1/2 teaspoons ground flax seed
1/4 cup cold water
Extra tapioca starch

Beat egg together with oil, flax and water, set aside.  Stir dry ingredients together, stir in egg mixture. The mixture will be pretty soft. Turn out on a surface generously covered with tapioca starch. Knead a bit.

Don't be afraid to load on the tapioca starch.
Roll out in small batches. Try to get the dough as thin as you can. It's pretty sticky so just keep dusting with starch.

Cut out with a dusted cookie cutter. I use a small round cutter but you can cut them bigger if you like, adjust cooking time for the size. I've also used a pizza cutter and made squares, much faster but the round cracker is more uniform.  Place on an ungreased cookie sheet and prick with a fork. You can put them pretty close together, they don't spread.

Sprinkle a little salt over (don't skip this, it really makes a difference in the flavor). Bake at 375°. Start with 10 minutes and add time, a minute at a time until crackers are brown on the edges.  A good way to tell if they're done is when they loosen from the pan. Recipe makes about 100 small

I had a hard time keeping them from cracking in two, so I added the egg, switched from butter to oil, and added the flax.

It's so nice to have a good snack alternative. I've done just cheese, but my favorite is a smear of cream cheese and a dab of homemade pepper jelly. Yep, I eat pretty well for being an allergic chick!