One of the things I miss the most about being gluten free is crackers. I used to have some sort of cracker every day, cheez its, wheat thins, saltines...they were a part of my daily intake. So to have to cut them out cold turkey has been hard. It's been eight weeks since I started this gluten free journey and it does get easier over time.
I decided to research some possibilities for adding a gluten free cracker in my life. I knew I wasn't going to be buying pre-made crackers. Those are expensive and really don't have a lot of flavor. So I took to the web and started looking for a recipe.
I found a lot of recipes that used a lot of strange ingredients. That is one thing that I have struggled with: ingredients that I am completely unaware of and what they are for. I looked for something that would be ingredients that I, and others, would recognize. Here's what I came up with.
Copycat Wheat Thins
1 1/4 c gluten free flour (I used King Arthur's)
1 1/2 c almond flour
2 1/2 t baking powder
3 T coconut oil
1 c sweet potato puree
1 squirt of Stevia
Preheat oven to 400. In a mixer combine the almond flour, baking powder, coconut oil, stevia and sweet potato. Mix well. Add gluten free flour 1/4 c at a time, beating well after each addition. Dough should come together and be slightly damp. Using two sheets of parchment, place one sheet on your countertop. Place 1/4 of the dough in the center. Put the other sheet of parchment on top. Roll the dough to 1/8 inch thickness. Remove the top parchment. Score the crackers with a pizza cutter. Bake for 10 minutes. Using a spatula, turn the crackers over in patches. No need to try to keep it in one piece. Bake an additional 4 minutes. Remove from oven. Slide parchment onto countertop to cool. Break along scored lines.
I love these nutty little crackers! I also love that I know each and every ingredient that went into them. They are perfect with soups and snacks. I can't wait to see how they work with dips!
I decided to research some possibilities for adding a gluten free cracker in my life. I knew I wasn't going to be buying pre-made crackers. Those are expensive and really don't have a lot of flavor. So I took to the web and started looking for a recipe.
I found a lot of recipes that used a lot of strange ingredients. That is one thing that I have struggled with: ingredients that I am completely unaware of and what they are for. I looked for something that would be ingredients that I, and others, would recognize. Here's what I came up with.
Copycat Wheat Thins
1 1/4 c gluten free flour (I used King Arthur's)
1 1/2 c almond flour
2 1/2 t baking powder
3 T coconut oil
1 c sweet potato puree
1 squirt of Stevia
Preheat oven to 400. In a mixer combine the almond flour, baking powder, coconut oil, stevia and sweet potato. Mix well. Add gluten free flour 1/4 c at a time, beating well after each addition. Dough should come together and be slightly damp. Using two sheets of parchment, place one sheet on your countertop. Place 1/4 of the dough in the center. Put the other sheet of parchment on top. Roll the dough to 1/8 inch thickness. Remove the top parchment. Score the crackers with a pizza cutter. Bake for 10 minutes. Using a spatula, turn the crackers over in patches. No need to try to keep it in one piece. Bake an additional 4 minutes. Remove from oven. Slide parchment onto countertop to cool. Break along scored lines.
I love these nutty little crackers! I also love that I know each and every ingredient that went into them. They are perfect with soups and snacks. I can't wait to see how they work with dips!
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