Gluten Free Parmesan Sage Crackers Food

GLUTEN FREE PARMESAN HERB CRACKERS

Steps:

• Preheat oven to 450 degrees.
• Combine your dry ingredients in a bowl and whisk until combined.
• Add 1/2 cup of water and 1 1/2 tbsp of olive oil.
• Continue to whisk the dough until combined. If the dough appears dry and crumbly, add a tablespoon of water at a time until the consistency appears as the photo below. At this point, you can also add a tiny bit more olive oil too.
• Once you get the consistency just right, place dough on a floured parchment paper sheet approximately the size of a rimmed baking sheet (13 inches x 18 inches).
• Dust the top of the dough with a little flour and start working the dough to thin it out. Continue to lightly dust the dough as needed. It may become a little sticky from working it. Continue to roll out until it's 1/8″ thick.
• Slide the dough on the parchment paper onto the rimmed baking sheet and trim both the paper and the dough if you need to.
• IMPORTANT: This is going in the oven at the max temperature for the parchment paper, so you don't want ends of the cracker and paper burning. So I highly suggest trimming the sides of both before baking it.
• Now that the dough in on the baking sheet, brush on a little bit of water and sprinkle a little bit of sea salt, a pinch of dried Italian herbs and a sprinkling of parmesan cheese. Take a fork and poke the dough a little here and there and now you are ready for the oven.
• Bake for 20 minutes. Depending on the heat of your oven, you may need up to 5 more minutes. It will be golden brown when it's done and be crisp. Remove from oven and allow to cool on the baking sheet.
• Once cooled, break into pieces and enjoy these delicious, crispy Gluten Free Parmesan Herb Crackers.

GLUTEN FREE SODA CRACKERS

Steps:

• Sift the flour, salt and baking soda into a bowl.
• Cut in the butter until very fine.
• Add the milk and egg and mix to make a stiff dough.
• Knead thoroughly and then roll the dough very thin - about 1/16".
• Cut into square or rounds and place on lightly buttered cookie sheets.
• Prick the crackers with a fork and sprinkle with coarse salt.
• Bake in a 400 degree oven for 10 minutes or until very lightly browned.
• Allow to cool completely and store in an air tight container.
• NOTE: These taste best after they have cooled completely.

PUMPKIN, PARMESAN & SAGE DIP

Steps:

• Combine the cream cheese and pumpkin until smooth.
• Fold in the parmesan, sage & bacon.
• Chill for approx 1 hour & serve garnished with extra parmesan.

SAGE CRACKERS

Steps:

• Heat oven to 425°F.
• Put the 4 cups of flour, baking powder, salt and sage in a large bowl; stir to mix well.
• Add milk and 1/2 cup olive oil.
• Stir until mixture forms a ball.
• Knead lightly about 10 times.
• Divide dough evenly into 16 pieces.
• Flatten pieces, one at a time, on clean counter or pastry cloth lightly dusted with flour.
• Roll out as thinly as possible, allowing ragged edges.
• Turn dough over frequently to make rolling easier.
• Place 2 crackers on each baking sheet.
• Brush lightly with some of the remaining olive oil and sprinkle with coarse salt.
• Bake 8 to 10 minutes or until golden brown.
• Cool, uncovered, on a wire rack.
• Serve at room temperature.
• To serve, tear crackers into pieces and place in a napkin-lined basket.
• Serve alone or with spreads or dips.