Savory Crackers Gluten Casein Free Food

SAVORY CRACKERS (GLUTEN/CASEIN FREE)

Steps:

• Preheat oven to 350°F and grease cookie sheet, use parchment, or use a silicone baking mat (that is what I used).
• Mix together flours, gum, soda, salt, seasonings.
• Mix together oil, honey, and stir into flour mix. Add sesame seeds, then milk and vinegar. Start with the 2 tablespoons of milk, and see if you need that splash more.
• Roll out thinly, then use a cookie cutter to make into crackers (I used a small circle, about the size of Ritz).
• Bake for about 12 minutes (they start to brown nicely, then flip and bake for about 4-8 more. Depends how thick you made 'em!
• *Note: there are some I've stored in the freezer, and we haven't re-tried them yet, but I'll update when we do!

SAVORY GLUTEN FREE CRACKERS

Steps:

• Preheat oven to 350°F
• Lightly crush caraway seeds using a mortal and pestle: set aside.
• Place all dry ingredients except the sesame seeds in large bowl and stir to combine.
• Mix oil and 3 tablespoons water together and add all at once to flour mixture.
• Stir only until a ball forms (If ball appears dry and crumbly add a little more water, one teaspoon at a time, until ball hangs together as the moisture content of flour varies).
• Roll half of the dough at a time, rolling quite thinly between layers of wax paper, if needed.
• Cut into 1-1/2" squares or triangles and prick with fork.
• Sprinkle sesame seeds onto un-greased cookie sheet and transfer cracker cut-outs to cookie sheet and bake 15 minutes.
• Place crackers on wire rack, place it back on the cookie sheet, and return it back to the oven to crisp another 5-7 minutes.
• Cool completely before storing in an airtight container.
• Repeat with other half of dough.

GLUTEN AND CASEIN FREE CHEESY CRACKERS

Steps:

• In a medium bowl mix flours, ground seeds, guar gum, nutritional yeast, baking powder and spices.
• Mix in oil with a fork until texture evenly incorporated.
• Add half of water and mix in add the rest 1 tablespoon at a time until the correct texture is reached. Add more if necessary to achieve a stiff but cohiesive dough.
• Preheat oven to 375°F.
• On your counter on a piece of parchment that will fit on your cookie sheet, roll one third of the dough as thinly as possible (the thinner the dough, the crispier the cracker), flouring rolling pin as needed. Keep the rest of the dough in saran wrap to keep it moist.
• Poke all over with a fork cut into two inch squares with a butter knife, and sprinkle evenly with sea salt.
• Move parchment and dough carefully onto your cookie sheet and bake approximately 5 minutes, pull out of the oven flip carefully off parchment so they are all on other side put back in oven for 3 or 4 more minutes until edges are a little golden. The middle pieces will most likely need to go back in for 2 or 3 minutes longer than the edge pieces.
• Parchment can be used for all batches.