·
1/2 cup (60
grams) gluten free all purpose mix
·
1⁄4 cup (30
grams) corn flour
·
1⁄4 cup (30 grams)
oat flour
·
a pinch of
turmeric (optional, for color)
·
1⁄2 teaspoon
salt
·
1 cup (2 ounces)
grated loosely packed mild cheddar cheese
·
2 tablespoons
coconut oil or unsalted butter
·
2 to 3
tablespoons hot water, divided
Directions:
Preheat the oven to 350°F.
Line 2 baking sheets with parchment and set aside.
Combine the flours,
turmeric and salt in the bowl of a food processor fitted with the dough blade
and pulse to combine. Add the cheese and coconut oil, and pulse to incorporate.
Scape down the sides of the food processor to free any trapped flour. With the
food processor running, drizzle in the hot water, a little at a time, just
until the mixture begins to pull together. You may not use all of the water.
Form the dough into a ball,
and gently flatten. Place the dough between two pieces of parchment paper, and
roll very thin, to about 1⁄8 inch thick.
Using a very small
fish-shaped cutter, or the cutter of your choice, cut out the crackers and
carefully place them on the prepared baking sheets. Bake, keeping a close eye
on them, until golden around the edges, about 10 to 12 minutes, and cool before
serving.
Recipe from laraferroni.com
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