Saturday, November 29, 2008
GFCF Herbed Crackers
This is another recipe adapted from Better Homes and Gardens (the New Baking Book, which I love!). I was surprised at how easy these crackers were to make. Next time I'll double the recipe, because they go really fast!
1 cup GF Flour Blend (I used this one)
3/4 tsp. rubbed sage
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
3 tbsp. rice milk
2 tbsp. olive oil
*3 tbsp. fresh snipped parsley, if desired
*2 tbsp. finely chopped green onion
Preheat oven to 325 degrees. Sift together the dry ingredients and place in a food processor. Add the rice milk and the oil (and parsley and green onion, if desired) and pulse till combined. Form the dough into a ball and place on a piece of lightly floured wax paper.
Flatten dough into a rectangle. Roll dough to 1/16 inch thick. Trim uneven edges and prick dough all over with a fork. Cut into rectangles with a knife or cut into shapes with a small cookie cutter. Transfer crackers to an ungreased baking sheet. Lightly spray crackers with olive oil cooking spray and sprinkle with kosher salt. Bake for about 15 minutes, or until crackers just start to brown and are firm to the touch. Cool completely and store in an airtight container.
*Adding parsley to the crackers will give your crackers pretty green specks.