GLUTEN FREE CHICKPEA CRACKERS
Make and share this Gluten Free Chickpea Crackers recipe from Food.com.
Provided by Yankiwi
Categories Breads
Time 25m
Yield 50 Crackers, 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F (180°C).
- Mix all dry ingredients together well. Stir in the oil and begin stirring in water a little at a time. The dough will need to be formed into a ball, if it is too dry add a little more water, if too wet, more flour.
- Divide the dough in half and roll each half into a ball.
- Use a Silpat or cut a generous amount of plastic wrap and dust it with a gluten-free flour. Flatten one ball into a rectangle, place it on the Silpat or plastic wrap and sprinkle with some more flour. Place another large piece of plastic wrap on the dough and using a rolling pin, roll the dough out as thinly as possible. It might be necessary to peel off the top layer of plastic and re-dust a few times.
- Peel off the top layer of plastic, dust with a little more flour, place a baking sheet over it, slide another baking sheet under the bottom plastic wrap, flip over, remove the other sheet of plastic wrap and bake.
- A nice touch, although not necessary, is to glaze the crackers before baking with an egg white or cornstarch glaze.
- Mine were a little less than an eighth of an inch, but less is literally more! Crackers, that is.
- Bake for approximately 12-15 minutes, until lightly browned and crispy. They will crisp up more after they cool off. After cooled, store in an airtight container.
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- Preheat your oven to 350 and prep a baking sheet with parchment paper. The dust a flat surface or large board with a bit of extra chickpea flour of kneading later on.
- When your dough begins to form a ball transfer the ball to the prepped working surface from the first step. If you dough is too dry, add a bit of extra water a teaspoon at a time.
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- Preheat the oven to 325°F. Line with parchment (or leave ungreased) two baking sheets., Combine the flours, sugar, spices and salt in a food processor or medium mixing bowl., Cut in the shortening with a pastry blender, two knives or the food processor until the mixture resembles coarse crumbs., Mix in the water gradually, until the dough holds together in a ball but isn't sticky., Divide the dough in half and roll each piece out separately on a lightly floured surface to a 12" x 12" square, 1/8" thick.
- If the dough seems unusually resistant, just cover it with a towel and give it a 15-minute rest to relax the gluten., Use a sharp knife or a rolling pizza wheel to cut the dough into 1 1/2" squares, and transfer as many as you can at a time (a giant spatula works well here) to the baking sheets.
- Or, transfer each sheet of dough directly to the baking sheet with your spatula, rolling pin or hands, and then cut it into squares, separating the squares., Bake for 10 minutes., Remove the baking sheets from the oven, spray the tops of the crackers lightly with nonstick cooking spray and sprinkle with salt or garlic powder., Return the crackers to the oven and bake for 5 to 10 minutes more, until nicely golden brown.
- Transfer to a cooling rack., Store in an airtight container for up to a week, or freeze for up to a month.
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