I know I'm nuts.
I mean making my own crackers, and trying to sell them? Really?
I've been making my own Something's Seedy Crackers (I just renamed them) for awhile now, and people really like them. Last weekend I sold out of them at an outdoor market, but I also got a lot of requests for gluten free crackers.
And the way my mind works, I googled a bunch of gluten free cracker recipes, and looked at how they were made, tried a couple out, and did not like the taste or the texture.
About 3:15 am the other night, my mind went "GOT IT" and I had the recipe.
Then it was just a question of remembering it for the morning.
But I did.
And I made a batch, and tasted them, and they were good.
So I made more.
And now I'm sharing the recipe. I use my KitchenAid mixer and the dough hook to mix this dough. It is a little stiff. But you want it a little stiff, really. Too loose and you can't roll it out.
Trust me on this, I know whereof I speak.
1 1/2 Cups Gluten Free Flour (I used Bob's Red Mill Brand)
1/2 cup Gram Flour (aka Besan flour which is ground Chickpea or Garbanzo Bean Flour)
1/2 cup Ground Flax
1/2 cup mixed seeds (I use equal amounts of Chia, Flax, Sesame and Sunflower seeds)
1 egg white
1 tsp. Salt
1 1/2 tsp. Baking Powder (I like Rumford Brand, aluminum free)
1 1/2 half to 2 cups water (you may need to add more)
Soak the seeds in 1cup of the water for about 5-10 minutes. This allows the Chia Seeds to develop the gel coating.
Take out of bowl, and divide into fourths, wrapping each portion in plastic wrap.
Take each portion and roll out to 1/8 inch thickness. You actually put a piece of plastic wrap under the dough and one on top to roll this out. I pat it out a little before I start to roll the dough.
Green Onion Spread. But, honestly, they tasted great all by themselves as well.