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September's Daring Baker's Challenge

Posted Oct 01 2008 4:13pm

O ut of all of my reformat-to-gluten free recipes, this was one of the easiest. I hardly even followed a recipe except eyed a few for ideas then simply jumped to the kitchen, mixed, baked, dried and I had mighty tasty crackers. My fiancée was the first to sample the crackers out of curiosity and he simply loved them. So I knew I had done good. These ditties are great with chili, soups, and just munchin’. I cut them in this shape for cracker purposes; however, feel free to use cookie cutters or make them into “pita” chips for dips and salsas.

This is why I refer to them as the transfiguration crackers. The shape is your desire as well as the mixins. I chose sesame seeds since I love KAME sesame seed rice crackers. Unlike KAME crackers, these have substantial amounts of fiber and according to my loves, he states they remind him of melba toast or the Keebler townhouse crackers.
This is my gluten free/dairy free/soy free/egg free/sugar free version of crackers for September’s Daring Bakers Challenge.

Melba Crackers
½ cup bean flour
¼ cup fine cornmeal
½ cup tapioca starch
1 tsp baking powder
½ tsp salt
½ tsp xanthan gum
2 tbsp margarine
1 cup water or enough to make a thin batter
1 ½ tbsp sesame seeds

Preheat the oven to 350 degrees.

Spray a half sheet pan with nonstick cooking spray and set this aside.

In a mixing bowl, combine all the dry ingredients together and desired flavor additives such as sesame seeds in my case but almost anything could be utilized. Once the dry ingredients are stirred together, add the margarine and enough water to make a loose batter similar to a pancake batter. After the consistency is achieved, pour the batter into the half sheet pan until the bottom is coated thoroughly and is evenly distributed.

Bake in the oven for ten to fifteen minutes and then remove temporarily. Get a sharp knife and make the desired shapes out of the crackers; you can even have mock pita chips with this recipe! Or make the batter a little thicker, decrease the water, and use a cookie cutter to make bagel chips.

After the shape is made, return the pan to the over to continue to cook for another ten to fifteen minutes. Once this time is up, remove the crackers and set to cool. Once cooled, break them apart and spread them out on the sheet. Preheat the broiler and stick the pan back into the oven, broiling until a hard golden hue is achieved. Occasionally toss the crackers to evenly brown and crisp them.

It is best to let them sit out overnight to harden a little but it isn’t necessary. And there you have it, almost allergen free crackers for your next best party! Now get dippin’!
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