Thursday, July 21, 2011

Wheat-less Wheat Thins

I was doing an internet search for homemade rice crackers, when I happened upon a recipe that looked wonderful. The picture looked delicious and I thought it would be great to have something for soups, or dips, or really anything else. I love crackers! They are truly one of the things I've missed the most since going gluten free. Here's the site I found: Easy Homemade Crackers

I whipped up the dough (I used oil instead of butter) and rolled it out on parchment paper like the recipe suggested. I topped the dough with wax paper (less sticky than another sheet of parchment), and rolled out the dough. The end result was both wonderful and a bit of a letdown. The taste was exactly like Wheat Thins! I couldn't believe it! But, I had made the crackers a little too thick and had cut them too big. So, I tried again. This time, I divided the dough in half and placed each half on its own piece of parchment. I rolled the dough with wax paper over the top. I tried to cut off uneven edges and roll them into the dough until I got a nice, even rectangle. Then I cut the dough into 1 inch by 1 inch squares. After cutting the crackers, I pierced them with a fork. I sprinkled on a little salt (recipe calls for kosher, but I didn't have any. Table salt was fine).

As the crackers baked, I noticed the ones on the edges were getting done faster. Rather than just let them burn, I removed them and put the rest back in. They taste best once the tops of the crackers have turned a deep brown color. I didn't realize how much I missed Wheat Thins until I tasted these! I will put this into my rotation of recipes that I make often.

These crackers are amazing! Now I'm busy plotting all the fun dips and spreads I can make to go with them! What is your favorite way to eat your crackers? I'd love to get some ideas going in the comments!

***Wheat-less Wheat Thins*** recipe modified from this one: Easy Homemade Crackers

3/4 sorghum flour
3/4 cup brown rice flour
1 tablespoon sugar
3/4 teaspoon salt
1/2 teaspoon baking powder
4 tablespoons oil
6 tablespoons cold water
Salt,  for sprinkling on crackers (kosher or regular)

Preheat oven to 400. Mix flours, sugar, salt and baking powder in medium-size mixing bowl. Add in oil, and stir with fork until mixture gets clumpy and oil is well mixed in. Slowly add water, one Tablespoon at a time, until a crumbly dough forms.

Cut two sheets of parchment paper - each about 12 by 15 inches. Place half of the dough on each parchment piece. Place wax paper over the dough and roll into a thin rectangle. Dough should be about as thin as you can make it without causing it to tear. Trim edges and roll dough as necessary to achieve desired shape and thickness. Repeat with other half of the dough. Remove wax paper. Cut dough into 1 inch by 1 inch squares. Pierce eat cracker with a fork (I used a child-size fork, but a relish fork would work too). Transfer parchment and dough to cookie sheets. Bake for about 15 minutes. Watch the crackers and as the edges darken, remove them so that they do not burn. The crackers are done when both the bottoms and the tops have browned.

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