Recipe: gf crispbread/crackers
21 May 2020 05:32 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nerakrose posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
gluten_freeThis is a recipe I modified from a non-gf recipe from a Danish food blogger, and then I halved it because the og recipe yielded about 30 crackers and I'm just one person and can't eat that many. It's my first time even attempting this kind of baking and I think my crackers came out ok. There are photos below the cut.
Yield: about 12
150g seeds
25g oats
1 tsp coarse salt
1/2 tsp baking powder
115g gf flour
0,35 dl vegetable oil
1 dl water
rosemary to taste
Mix all the ingredients together and let rest for about 15 minutes. Roll the dough out between two sheets of greaseproof baking paper until even. Score with a knife of sorts (pizza cutter would work well) and stab with a fork. Bake in a preheated oven at 200 degrees C for about 16 minutes, depending on your oven.
These came out very crunchy - the lighter batch on the bottom of the last photo were a bit thicker than the others and were a bit chewy, but otherwise they are crunchy and full of flavour. I like how the seeds got toasted during baking and added that extra bit of flavour.
Comments:
- I used a seed mix with pumpkin seeds, sunflower seeds, golden flax and sesame. I think next time I want to use just golden flax and sesame. I'm not super fond of the texture the bigger seeds added.
- I didn't have coarse salt, so used plain table salt. Plain these crackers tasted a bit salty but once I was eating them with cheese and cucumber and stuff they tasted fine. Might lower the amount of salt next time though.
- I used fresh rosemary but didn't feel like the rosemary flavour came through very well. might use either more of it or dry rosemary next time. (I used about a teaspoon's worth of fresh rosemary, chopped pretty finely)
- I used olive oil as I didn't have a neutral-tasting oil on hand, and it was actually pretty good so I'll probably do that again.
- rosemary can obv be replaced with any other herb or spice to your liking. I'm considering trying adding powdered paprika and chili flakes next time.
(Spot the mistake. Yeah. I managed to pick most of the baking powder out again with a spoon after I'd added it.)
I don't have a flat baking sheet (I live in student accommodation with a poorly equipped kitchen) so had to bake mine in four batches using an oven-safe pan that couldn't hold much. The first batch burned (18 minutes) the next three got about 14-16 minutes.
UPDATE
I made these again today (June 28, 2020), and this time I made two batches, one with paprika and oregano and one the same as before, but with dried rosemary and coarse sea salt. Both turned out great!
Paprika batch:
150g seeds
25g oats
1/2 tsp fine salt
1 heaped tablespoon paprika
1 tablespoon dried oregano
1/2 tsp baking powder
115g gf flour
0,35 dl vegetable oil
1 dl water
1 egg
some chia seeds
My kitchen scale is running low on battery so is a bit temperamental. As a result I think the proportions were a bit off and the dough ended up too dry and crumbly - not cohesive at all. I decided to resolve this by adding an egg. I wound up with dough that was TOO WET and decided to resolve THAT by adding some chia seeds. I chilled it in the fridge for about 15 minutes and after that it had firmed up, but was still too wet - the dough is not supposed to stick to the parchment paper when you roll it out! I also think they turned out slightly chewier than intended because of the egg (instead of just crisp) but honestly they taste amazing so I don't mind. My only issue is really that I could've used more salt.
WHELP.
I had the same issue with the rosemary & sea salt batch that I made afterwards but having learned from my mistakes, I resolved the issue by adding a bit of oil and then a bit of water and a bit of oil and a bit of water etc. until the dough was actually cohesive (like in the original photo up top) and not too dry. Also the rosemary flavour comes through stronger this time with the dried rosemary, so yay!
look at these beauties I am so happy
July 30, 2020
I made these again today using wholegrain oat flour as it was what I had on hand. This kind of flour is very thirsty, so I doubled the amount of water - this resulted in an alarmingly wet dough at first! But I left it alone for 15-20 minutes and when I came back to it, the dough was almost too dry, so all in all I think doubling the water was the right choice.
The texture of these is almost completely different - they're not as dense/heavy. I'd say almost airy? they're very light. There's less of a sharp crack when you break it and more like a light crumble, but they hold together pretty well and don't crumble apart in your hands. The taste is good. Honestly I can't really taste the oats through the sea salt and rosemary / paprika and oregano, but I do feel like these taste better than the ones I made with doves farm flour. I'd say they were a success! I'll definitely make them like this again.
Yield: about 12
150g seeds
25g oats
1 tsp coarse salt
1/2 tsp baking powder
115g gf flour
0,35 dl vegetable oil
1 dl water
rosemary to taste
Mix all the ingredients together and let rest for about 15 minutes. Roll the dough out between two sheets of greaseproof baking paper until even. Score with a knife of sorts (pizza cutter would work well) and stab with a fork. Bake in a preheated oven at 200 degrees C for about 16 minutes, depending on your oven.
These came out very crunchy - the lighter batch on the bottom of the last photo were a bit thicker than the others and were a bit chewy, but otherwise they are crunchy and full of flavour. I like how the seeds got toasted during baking and added that extra bit of flavour.
Comments:
- I used a seed mix with pumpkin seeds, sunflower seeds, golden flax and sesame. I think next time I want to use just golden flax and sesame. I'm not super fond of the texture the bigger seeds added.
- I didn't have coarse salt, so used plain table salt. Plain these crackers tasted a bit salty but once I was eating them with cheese and cucumber and stuff they tasted fine. Might lower the amount of salt next time though.
- I used fresh rosemary but didn't feel like the rosemary flavour came through very well. might use either more of it or dry rosemary next time. (I used about a teaspoon's worth of fresh rosemary, chopped pretty finely)
- I used olive oil as I didn't have a neutral-tasting oil on hand, and it was actually pretty good so I'll probably do that again.
- rosemary can obv be replaced with any other herb or spice to your liking. I'm considering trying adding powdered paprika and chili flakes next time.
(Spot the mistake. Yeah. I managed to pick most of the baking powder out again with a spoon after I'd added it.)
I don't have a flat baking sheet (I live in student accommodation with a poorly equipped kitchen) so had to bake mine in four batches using an oven-safe pan that couldn't hold much. The first batch burned (18 minutes) the next three got about 14-16 minutes.
UPDATE
I made these again today (June 28, 2020), and this time I made two batches, one with paprika and oregano and one the same as before, but with dried rosemary and coarse sea salt. Both turned out great!
Paprika batch:
150g seeds
25g oats
1/2 tsp fine salt
1 heaped tablespoon paprika
1 tablespoon dried oregano
1/2 tsp baking powder
115g gf flour
0,35 dl vegetable oil
1 dl water
some chia seeds
My kitchen scale is running low on battery so is a bit temperamental. As a result I think the proportions were a bit off and the dough ended up too dry and crumbly - not cohesive at all. I decided to resolve this by adding an egg. I wound up with dough that was TOO WET and decided to resolve THAT by adding some chia seeds. I chilled it in the fridge for about 15 minutes and after that it had firmed up, but was still too wet - the dough is not supposed to stick to the parchment paper when you roll it out! I also think they turned out slightly chewier than intended because of the egg (instead of just crisp) but honestly they taste amazing so I don't mind. My only issue is really that I could've used more salt.
WHELP.
I had the same issue with the rosemary & sea salt batch that I made afterwards but having learned from my mistakes, I resolved the issue by adding a bit of oil and then a bit of water and a bit of oil and a bit of water etc. until the dough was actually cohesive (like in the original photo up top) and not too dry. Also the rosemary flavour comes through stronger this time with the dried rosemary, so yay!
look at these beauties I am so happy
July 30, 2020
I made these again today using wholegrain oat flour as it was what I had on hand. This kind of flour is very thirsty, so I doubled the amount of water - this resulted in an alarmingly wet dough at first! But I left it alone for 15-20 minutes and when I came back to it, the dough was almost too dry, so all in all I think doubling the water was the right choice.
The texture of these is almost completely different - they're not as dense/heavy. I'd say almost airy? they're very light. There's less of a sharp crack when you break it and more like a light crumble, but they hold together pretty well and don't crumble apart in your hands. The taste is good. Honestly I can't really taste the oats through the sea salt and rosemary / paprika and oregano, but I do feel like these taste better than the ones I made with doves farm flour. I'd say they were a success! I'll definitely make them like this again.