Gluten Free Crackers

by Lauren | Celiac Teen on December 3, 2009

Recently, a friend reminded me of some crackers I had made a long time ago for the Daring Bakers.  It was for the first gluten free and vegan challenge.  Okay, the only one.  (But there may be a gluten free one soon… so joining wouldn’t be a bad idea… hint hint).

Anyways, looking back at that recipe, I didn’t love the flours I used.  I’m a bit more into whole grain these days, rather than a mix of all white flours.  So, I’m re-giving you this recipe, all updated and purty.  I know it has to rise and whatnot, but all you do is mix up the ingredients, cover, ignore it for 90 minutes (or more), roll out and cut, and pop into the oven.  Simple stuff.  Nothing confusing.  Just deliciously good.  And completely change-able.

So the formal name for these are Lavash.  They’re crisp and good.  The biggest problem I have with them is that I end up eating an entire tray in no time.  They disappear pretty instantly.  I might have to try doubling it.

Since this week in Holiday Food Fest is about Cocktails, Mocktails, and Appetizers, these fit right in!  Crackers are after all, a great accompaniment to dip – a very common (and awesome) appetizer =D.  Head over to Amy’s to check out all the other entries (and submit your own!) – there’s a giveaway.  These are also linked to What can I eat thats Gluten Free? at Linda’s!

Lavash, Take 2
Adapted from the September 2008 Daring Bakers Challenge.
1/3 cup millet flour
1/3 cup sorghum flour
1/3 cup tapioca starch
1/4 cup sweet rice flour
1 tsp xanthan gum
1/2 tsp salt
1/2 tsp instant yeast
1 tbsp agave syrup or sugar
1 tbsp oil
1/3 to 1/2 cup plus 2 tbsp water, room temp.
Any toppings you desire

1. In a mixing bowl, stir together flours, xanthan, salt, yeast, agave/sugar, oil and enough water to bring everything together into a ball.  You may not need all of the water.
2. The dough should be firmer than French bread dough, but not quite as firm as bagel dough.  In other words, a medium-firm dough.  It should also be slightly tacky.  Lightly oil a bowl and transfer the dough to that bowl, rolling to coat with oil.  Cover the dough with plastic wrap.
3. Ferment at room temperature for 90 minutes or so.  It is supposed to double in size, but do not fret if that does not happen (mine has never doubled).
4. Lay out 2 sheets of parchment paper.  Divide dough in half, then sandwich the dough between two sheets of parchment.  Roll out the dough until it is a paper thin sheet, approximately 15 by 12 inches.  Slowly peel away the top layer of parchment paper.  Then, set the bottom layer of parchment paper with the cracker dough on it, onto a baking sheet.
5. Preheat oven to 350 degrees Fahrenheit with the oven rack in the middle shelf.  Mist the top of the dough with water, and sprinkle with seeds or spices.  Be careful with spices & salt – A little can go a long way!  If you want a precut cracker, use a pizza cutter (rolling blade) and cut your desired shape in the dough.  You don’t have to separate the pieces – baking will do that.  If you’d prefer shards, do not score the dough.
6. Bake 15 to 20 minutes, or until crackers begin to brown evenly across the top (time will depend on how thin and evenly you rolled the dough).
7.  When crackers are baked, remove from oven and let cool in pan for about 10 minutes.  You can snap them apart or snap off shards and serve!
8. Enjoy!

So maybe I didn’t roll them out perfectly thin.  Its not a crime.  They still taste good =D.
Tada!  I like them best on the same day you make them =D.
So, there you do.  Crackers aren’t hard.  Really, they’re not!
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