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.
Ingredients
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
Steps
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!
xoxo
Lauren
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23 comments:
They look so thin and crisp. Great job! I wonder if it would work to roll the dough in a pasta machine. I find that when I try to roll it by hand, it's always uneven in thickness.
@Linda I don't have a pasta roller, so I haven't tried it, but as long as you get it paper thin, it should work fine!
Great submission!! And great palates for delicious toppings :)
I love the idea of making crackers! I feel like it would be a very impressive thing to be able to bring them to a party, and say, "Oh these? Yeah, I made them. No big deal." Are they really not hard? Or are they not hard for a daring baker? I don't think I'm on that level when it comes to baking :)
@Iris Iris, I promise that they're not difficult. As long as you roll them really thin, and watch them in the oven (they can start to brown quick at a certain point), they will be fine. They are the easiest daring bakers challenge we've had (at least in my opinion). I didn't think I was at that level either, I just joined it to try to figure out GF baking, and I've learned more than you'd imagine!
Oh yum!!!! My husband and I were JUST talking about how we need to make some s'mores, but needed a good recipe for GF graham crackers to do it.....awesome!!!
hooray for u! i like ure blog.keep it up:)
Those look great! That's a good trick with the parchment paper. I've never done that before. Thanks for the recipe!
These looks so lovely and crispy! You really do wonders with GF baked goods Lauren! :D
Hi Lauren, It's good to see you update your recipes - I should be doing it more often too! Thanks for sharing.
The Lavash was one of my fave challenges and I think you are right in making them again with whole grain flour - lovely!!
I can't imagine them looking any better, Lauren! Gorgeous and so appetizing, too. I've heard of lavash, but never attempted it/them. I bet they would go great with my crab ball, too. Yum.
Shirley
Cool! They look nice and crisp, and begging to be dipped into something (although I'm sure they taste fantastic on their own)! I didn't realize you'd been in the DBs for so long. Sometimes I go over the old challenges, the ones from before I joined, and I feel like doing them on my own - but it's hard enough keeping up to speed with the current challenges!
How can you encourage me more... That is the Royal you.. ie., Lauren + 14 or so commentators.... I will post an image on my blog when I have made them... Mine will have a watermark.... :-)
Tried the No egg bread you referenced on your blog earlier.. we all love it - - out of the oven, one day later or as toast. Thanks Lauren, and the GF goddess http://glutenfreegoddess.blogspot.com/ (hope it isn't bad etiquette to list a blog address on someone else's blog. - if so, you can edit Lauren.. not problem.)
Karin
It looks Great....
Lauren can I ask how old you were when you were diagnosed with Celiac?
April
Gluten FREE foods ROCK
http://glutenfreefoodsrock.blogspot.com/
Be sure to check out our current giveaway!
I joined DB - haven't heard yet about the first challenge and all that (speaking of, I need to check back on their site and make sure I'm not missing anything). I figured if you could turn everything into GF, then by golly, so can I! These crackers look yummy! I need to make crackers.
I've been wanting to make the Lavish crackers again too! Yours look great!
they must be good, since they don't last a day past when you make them :) i have that problem too sometimes...
I love crakers! They look beautiful and crisp! Nice job Lauren!
They're so thin! Must be sooooooooo crunchy!
love how thin and crispy and healthy these crackers are! :)
OK, those crackers make me want to get out the dip! They look so crispy, delicate and thin, yet hearty enough for even the thickest dips. YUM, I need to make these, especially for a friend who likes to refrain from anything containing gluten. :)
BTW, the DB Lavash and Vegan dip challenge was the one that annihilated my knee! OY, I try not to look at that post..LOL
Your crackers remind me of Wheat Thins...they used to be one of my favorites. They do look perfectly crisp. Must agree that moving toward whole grains works for me, too. I am amazed at what you can do in the kitchen. Thanks for linking to Holiday Food Fest!
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