Gluten-free Fiber Crackers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
1/3 c buckwheat flour1/4 c Oat flour1/4 c Oat Fiber1 T. Psyllium Husks Powder1 T. Inulin1/2 teaspoon salt1/4 c Canola oil or olive oil1/2 c Water; add more as needed1 teaspoon seasoning such as chili powder, dried herbs etc (optional)
* Preheat oven to 400� F.
* Mix together well, preferably in a food processor, the flours, etc, 1/2 teaspoon salt and oil ( use smaller amount for crisper crackers, or a larger amount for a richer flavor). Add water and mix well. Gradually add more water, if needed, mixing after each addition, until mixture forms a compact ball. If it seems too sticky to handle, add more flour.
* Sprinkle a work surface (or a baking sheet-sized piece of parchment paper) with some of the remaining flour then press and roll the dough to about 1/8th inch thick. Try to get it fairly uniform. If the dough is too dry to roll out, return it to the food processor and add a little more water. If necessary to prevent sticking, dust your hands and the rolling pin with a little more flour.
* Put the rolled-out dough on a baking sheet dusted with a little flour (if you've used parchment paper, transfer dough and paper to baking sheet) and bake 10 - 15 minutes, until somewhat brown.
* Cool and break into pieces. If making several batches, mix another while the first one bakes. You can re-use the parchment paper several times.
*Any finely ground grain such as cornmeal or buckwheat can be used for the flour in this recipe.
Number of Servings: 20
Recipe submitted by SparkPeople user HYDROJEN7.
* Mix together well, preferably in a food processor, the flours, etc, 1/2 teaspoon salt and oil ( use smaller amount for crisper crackers, or a larger amount for a richer flavor). Add water and mix well. Gradually add more water, if needed, mixing after each addition, until mixture forms a compact ball. If it seems too sticky to handle, add more flour.
* Sprinkle a work surface (or a baking sheet-sized piece of parchment paper) with some of the remaining flour then press and roll the dough to about 1/8th inch thick. Try to get it fairly uniform. If the dough is too dry to roll out, return it to the food processor and add a little more water. If necessary to prevent sticking, dust your hands and the rolling pin with a little more flour.
* Put the rolled-out dough on a baking sheet dusted with a little flour (if you've used parchment paper, transfer dough and paper to baking sheet) and bake 10 - 15 minutes, until somewhat brown.
* Cool and break into pieces. If making several batches, mix another while the first one bakes. You can re-use the parchment paper several times.
*Any finely ground grain such as cornmeal or buckwheat can be used for the flour in this recipe.
Number of Servings: 20
Recipe submitted by SparkPeople user HYDROJEN7.
Nutritional Info Amount Per Serving
- Calories: 39.9
- Total Fat: 2.9 g
- Cholesterol: 0.0 mg
- Sodium: 59.1 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 2.0 g
- Protein: 0.4 g
Member Reviews