Tuesday, January 29, 2013

No Wheat Wheat thin

 I made these tonight and I love them. I overcooked them.. next time 13-14 mins. I combined a few recipes and here is what I came up with.

Taste like Wheat thins (Gluten Free)

Makes approximately 50 crackers
1/2 c. Sorghum flour
3/4 c. Brown Rice flour
1/4 C arrowroot powder
1 tbs organic sugar 
3/4 tsp baking powder
 1/4 tsp salt
4 tbs Butter, chilled and diced
1/4 c. water, ice cold
coarser salt for topping (optional)
  • Preheat oven to 400 degrees.
  • Combine flours, starches, sugar, and salt together. Add butter until small crumb grains form.
  • Add water and blend until a smooth dough ball forms.
  • Divide into 2 balls. Roll 1 ball between 2 pieces of wax paper; the thinner the dough rolls out, the better (but also note the more delicate the dough becomes).
  •  CUT WITH A PIZZA CUTTER AND LEAVE AS IS–THIS WILL BE EASIER... just transfer to cookie sheat as is and
  • Bake for 12-15 minutes (or until browned along the edges).


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