Saturday, December 13, 2008
GFCF Cumin and Caraway Crackers
This recipe is adapted from Better Homes and Gardens.
1 1/2 cups GF flour blend (I used this one)
1 tsp. ground caraway seed
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. ground coriander
1/4 cup palm shortening
1/3 cup rice milk
1 beaten egg white
Preheat oven to 350 degrees. Sift together the flour through the coriander. Place in a food processor. Add shortening and process until blended. Add rice milk until the mixture forms a dough - do not over-process.
Transfer dough to a floured piece of wax paper. Roll to 1/8 inch thick. Cut into squares with a knife. Transfer to an ungreased baking sheet. Prick all over with the tines of a fork, brush with egg white and sprinkle with kosher salt.
Bake about 12 minutes or until edges are lightly browned. Cool on wire racks and store in an airtight container.