Crackers, Homemade Gluten-Free
Nutritional Info
- Servings Per Recipe: 22
- Amount Per Serving
- Calories: 77.8
- Total Fat: 3.5 g
- Cholesterol: 5.8 mg
- Sodium: 114.0 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 0.2 g
- Protein: 1.9 g
View full nutritional breakdown of Crackers, Homemade Gluten-Free calories by ingredient
Introduction
These homemade crackers are made with a flour-mix consisting of millet, a grain high in magnesium and a wonderful alternative for people who are gluten-sensitive, and quinoa. They are customized for the blood type O Non-Secretor. For the purist, exchange pineapple juice for the milk. These homemade crackers are made with a flour-mix consisting of millet, a grain high in magnesium and a wonderful alternative for people who are gluten-sensitive, and quinoa. They are customized for the blood type O Non-Secretor. For the purist, exchange pineapple juice for the milk.Number of Servings: 22
Ingredients
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2 c. sifted gluten-free flour (I use millet & quinoa)
1/4 c. sesame seeds
1/4 c. Maui sugar
1/2 tsp. salt
1 tsp. baking soda
1/4 c. unsalted butter at room temperature
(1/4 c. = 2 oz. or 1/2 stick or 4 Tbsp).
2 Tbsp. lemon (or lime) juice
Scant 1/2 c. skim milk at room temperature.
1/4 c. extra gluten-free flour for rolling out dough on wax paper.
Directions
Serving is one cracker. Remove milk and butter from refrigerator to achieve room temperatures. Add lemon/lime juice to room temperature skim milk to curdle milk. Set aside. In large bowl, combine dry ingredients: flour, sesame seeds, Maui sugar, salt,and baking soda. Cut in the room temperature butter using pastry blender, two knives, or cuisinart until cornmeal texture is achieved. Then stir in the curdled skim milk, adding just enough to form a workable dough.
Divide the dough into pieces small enough for the work space available. Roll out one piece of dough at a time, to 1/16" (ultra thin) if possible. I used a small cookie cutter for portion control which makes 50 Xmas trees, 70 snowmen, and 22 circle cutter and fill 4 cookie sheets. Transfer crackers to cookie sheets. Preheat oven temperature to 375º F. Sprinkle crackers with a bit of coarse Hawaiian salt, using a rolling pin to gently press the salt into the dough. Bake for approximately 3 minutes on each side (depending on your oven), turning crackers over when they begin to brown. Place crackers on rack to cool. Serving size = 1 cracker.
Number of Servings: 22
Recipe submitted by SparkPeople user KAMUELA1.
Divide the dough into pieces small enough for the work space available. Roll out one piece of dough at a time, to 1/16" (ultra thin) if possible. I used a small cookie cutter for portion control which makes 50 Xmas trees, 70 snowmen, and 22 circle cutter and fill 4 cookie sheets. Transfer crackers to cookie sheets. Preheat oven temperature to 375º F. Sprinkle crackers with a bit of coarse Hawaiian salt, using a rolling pin to gently press the salt into the dough. Bake for approximately 3 minutes on each side (depending on your oven), turning crackers over when they begin to brown. Place crackers on rack to cool. Serving size = 1 cracker.
Number of Servings: 22
Recipe submitted by SparkPeople user KAMUELA1.