Homemade Gluten-Free Crackers.
During 2009-2010 I lived with someome who had every food-allergy on the planet [just about]. She was gluten-free, dairy-free, soy-free [mostly], corn-free, sugar-free [mostly]. And she loved having me cook for her, as she did for me on many a week night when I got home from work after a grueling 12-14 hour day.
So, in the spirit of being a good roommate, I learnt how to make delicious things, on a moment’s notice, that met her restrictions.
Many years later, no food restrictions in sight, I’m still addicted to many-a-recipe from my time with Karen. Including these crackers. Which go surprisingly well with any dip, or on their own. The only thing they don’t do – is travel well. [Recipe inspired by Nourishing Meals]
Note: Roll the dough between 2 sheets of parchment paper, and bake on the same parchment. Crackers store well for about a week, but I can’t fully validate that, since they never last more than a day or two.
1 ½ cup flour [variety of oat, sorghum, rice]
2 tablespoons arrowroot powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup cooked quinoa or millet [even brown rice works well here]
6 to 7 tablespoons extra virgin olive oil
1/3 to ½ cup water
1 -2 tablespoons of sesame seeds, flax seeds, poppy seeds, garlic and onion chips – sky’s the limit
Sea salt and cracked black pepper – to taste
Preheat oven to 375 degrees F.
Place all dry ingredients [minus toppings] in a food processor and pulse until mixed. Then slowly add olive oil, and water until dough forms. Pull dough on to parchment paper, and gently roll out. Sprinkle all your toppings, roll again to embed them, then gently cut with a butter knife. Slide onto a baking sheet and bake for 30 minutes.
Cool, eat, repeat.