I decided it’s finally time I got back to posting recipes. After finishing up my first draft of Allergy-Free and Easy Cooking a couple weeks ago, when I was testing two or three recipes a day, I felt like I never wanted to cook again. The urge has finally returned! (Thank God for that for my kids and my wallet). Today, I’m posting these delicious savory gluten-free, dairy-free (casein-free), nut-free Crackers.
Crackers are such a great go-to snack. They’re sugar-free, they can be dressed up with just about any topping, and they’re great for munching on their own. Another fabulous thing about crackers: Like rolled cookies, they’re fun to bake with your children, who love to cut out shapes.
You can make these as traditional round crackers or you can use fun mini cookie cutters to cut them into playful shapes.
Allergy-Free (GFCF) Cheddar Crackers
(Gluten-Free, Dairy-Free, Soy-Free, Nut-Free, Vegan)
Give these a tasty upgrade by adding 2 teaspoons finely chopped fresh rosemary along with the Daiya in step 4.
Makes 2 dozen 1 ½-inch crackers
1/2 cup + 2 Tablespoons Authentic Foods GF Classical Blend or my Basic Gluten-Free Flour Mix
2 Tablespoons sorghum flour
2 Tablespoons golden flaxseed meal
¼ teaspoon xanthan gum
¼ teaspoon baking soda
¼ teaspoon salt
Pinch cayenne pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
¼ cup + 1 Tablespoon dairy-free, soy-free vegetable shortening
1 ½ teaspoons light agave nectar
1 Tablespoon + 1 teaspoon rice milk
¼ cup shredded Daiya “Cheddar” Cheese
1. Preheat oven to 325°F. Line a baking sheet with parchment paper.
2. Whisk flour mix, sorghum flour, flaxseed meal, xanthan gum, baking soda, salt, and spices.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat vegetable shortening on medium speed until creamy, about 1 minute. Add agave nectar, and beat until combined, scraping down sides of bowl with a rubber spatula as necessary, 1 minute more.
4. Add flour mixture in two batches. Mix until crumbly. Add rice milk and mix on medium speed until fully combined. Add Daiya, and mix until just combined. Use your hands to create a ball with the dough; it will be slightly crumbly at first.
5. Place a sheet of parchment on your work surface. Turn out the dough onto parchment. Pat into a disk; top with another sheet of parchment. Roll out to 1/8-inch thick. (I like to use Silicone Rolling Pin Rings for an exact measurement.)
6. Using a 1 ½- to 1 ¾-inch biscuit or cookie cutter, cut out crackers.
7. Use a thin spatula to transfer crackers to the baking sheet. Prick three times with a fork.
8. Bake until golden and aromatic, about 18 minutes.
9. Transfer tray to cooling rack. Let set about 5 minutes before transferring crackers to cooling rack to finish cooling. Store the crackers in an airtight container for several days.
Allergy-Free (GFCF) Cheddar Crackers © 2011 by Cybele Pascal
(Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available at Whole Foods, and online at Amazon.com. If you have trouble finding something, let me know and I’ll help you find it.)
SAFETY NOTE: Because each person’s food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns before consumption. Ingredients and manufacturing practices can change overnight and without warning.
If you’re looking for a great vegan Gluten-Free flour tortilla recipe, that doesn’t crack, with great wholesome flavor, then look no further! These also freeze really well, so make up a big batch, freeze the extra, and defrost on demand with 20 seconds in the microwave.
MAKES 4 8-INCH TORTILLAS
These whole grain Gluten-Free Flour Tortillas are nutritious, versatile, low fat, and fun to make. Many of my readers were looking for an alternative to brown rice tortillas, which tend to crack and split. Well, here you are, these are made with millet and sweet sorghum instead!
- 1 cup Gluten-Free Bread Flour Mix (recipe follows)
- 1 teaspoon xanthan gum*
- 3/4 teaspoon double-acting baking powder**
- 1/2 teaspoon fine sea salt or table salt
- 1/4 cup plus 2 Tablespoons rice milk
- 2 teaspoons canola oil
1. Measure out flour mix by spooning flour into a dry measuring cup, then leveling it off with a straightedge, or the back of a knife. (Do not scoop the flour directly with the measuring cup or you’ll wind up with too much flour for the recipe). Combine flour mix with xanthan gum, baking powder, and salt, whisking well.
2. Heat rice milk until warm (not hot). Make a well in the center of your dry ingredients, pour in rice milk and canola oil, and mix with a wooden spoon until combined. The dough will be sticky.
3. Turn out dough onto a board or work surface, lightly floured with some Gluten-Free Bread Flour Mix. Sprinkle a little more flour mix onto dough and onto your hands.
4. Knead the dough about 30 seconds, until smooth, and no longer sticky, then mold into a ball. Place ball into bowl, and cover bowl with a damp kitchen towel. Let rest 20 minutes. Remove dough from bowl, and cut into four pieces. Roll into four balls.
5. Transfer balls to a dry plate, cover with damp towel and let rest another 10 minutes. Working with one ball at a time, sprinkle a little more flour mix on the work surface. Using the palm of your hand, press ball into a disk about 4-inches in diameter.
6. Sprinkle a little more flour mix on dough, flip and roll out into about a 9-inch circle with a floured rolling pin. I usually like the heavy old-fashioned rolling pins, but for this recipe I prefer the lighter French dowels.
7. Using an offset spatula, loosen dough from board all the way around, flip, and give it one more roll over. Don’t worry that it’s not a perfect circle. We’re about to fix that. Place an 8-inch bowl over the tortilla, and trim the edges.
8. Remove bowl, and use the offset spatula to separate the tortilla from the board.
9. Transfer tortilla to a plate and cover with the damp towel while you roll out the rest. Repeat steps to roll out the remaining three, remembering to add more flour mix to your work surface and rolling pin.
10. Heat a 10-inch cast iron skillet over high heat until starting to smoke. You want that puppy really hot.
11. Add a tortilla, cook 30 seconds, flip with a spatula and cook 30 seconds more until there are a few brown spots on surface. Do not overcook, or the tortillas will become brittle. Transfer to a plate, and keep covered with a dry cloth while you finish cooking the rest. Eat warm or at room temperature. To store any that don’t get eaten right away, wait until cool, then seal in a zip lock freezer bag, and place in freezer
*You may use guar gum in place of xanthan gum if you are concerned about corn derivatives.
**Hain Featheweight Baking Powder is corn-free, and can be used in place of double-acting baking powder. See here for more information.
Gluten-Free Flour Tortillas Copyright © 2010 by Cybele Pascal
GLUTEN-FREE BREAD FLOUR MIX
MAKES 6 CUPS
- 1 1/2 cups millet flour
- 1 1/2 cups sorghum flour
- 2 cups tapioca starch
- 1 cup potato starch
1. Measure out flour by spooning flour into a dry measuring cup, then leveling it off with a straightedge, or the back of a knife. (Do not scoop the flour directly with the measuring cup or youï¿½ll wind up with too much flour). Combine all ingredients in a gallon-size Ziploc bag. Shake until well blended. Store in refrigerator until ready to use.
ï¿½Gluten-Free Bread Flour Mixï¿½ recipe reprinted with permission from The Allergen-Free Bakerï¿½s Handbook: How to Bake Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, and Sesame. Copyright ï¿½ 2009 by Cybele Pascal, Celestial Arts, an imprint of the Crown Publishing Group, Berkeley, CA.
(Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them.ï¿½ Additionally, all the ingredients are available at Whole Foods, and online at Amazon.com. If you have trouble finding something, let me know and Iï¿½ll help you find it.)
SAFETY NOTE:ï¿½ Because each person’s food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions.ï¿½ If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns BEFORE consumption. Ingredients and manufacturing practices can change overnight and without warning.