Salba Crackers (GF)
Description
This Gluten-Free snack is a convenient way for those with celiac disease to get high quality fiber. These crackers go great with the Salba Herbed Ricotta Spread (find the recipe in the Appetizers category on the left). Perfect on the go or at the office!
Ingredients
1 cup milk (soy, cow, goat)
¼ cup Salba Ground Seed
2 tsp egg replacer
¾ cup (1 ½ sticks) Gluten-Free margarine
2 1/2 cups brown rice flour mix or sorghum flour mix (see instructions below)
1 Tbsp dry yeast granules
2 tsp xanthan gum
1/3 cup almond meal
1 Tbsp granulated sugar
1 tsp salt
Cooking Instructions
Preheat oven to 350°F.
Spray two 11" x 17" jelly roll pans with non-stick cooking spray.
Combine all ingredients in mixing bowl, mixing thoroughly.
Divide dough between 2 pans. Cover each with plastic wrap.
Roll dough with non-rimmed drinking glass turned on its side, until thin and even. Remove plastic wrap.
Score into small squares or cut simple shapes using cookie cutters.
Bake about 20 minutes.
Cool in pan; then break apart. Store in airtight container.
To Make Sorghum Flour Mix: Combine 7 cups sweet white sorghum glour, 2 cups of potato starch, and 1 cup of tapioca flour. Mix well.
Other Recipes In: Snacks