The other day I decided to try and make tortillas. I was feeling brave. I have made Whole Wheat Tortillas before, and they are quite simple– but gluten free ones have always failed around here.
In a bowl went flax, sorghum, a pinch of starch and a few other things. I was delighted to see they rolled out LIKE TORTILLAS. My last batch did not even make it that far. I excitedly lifted it up– and the lack of gluten showed itself clear as day, they ripped apart. Sadness.
I had a bunch of dough though, so I rolled it onto a sheet pan and baked it, hoping that once cooked it would hold together. It baked… and baked… and baked….
TA DA! I made crackers! *bows*
One more time with slight adjustments to perfect them as crackers. Another time to be able to tell you not to bake them for ten minutes more then I say to *cough*. And yet one more time to get a photo… here they are.
They are possibly the best crackers I have ever had. If they’re rolled extra thin they get incredibly crispy, kind of like cross between sun crackers and pringles. Almost like they got together and had a rebelliously healthy baby.
Note: If you like this recipe you should check out my new allergy friendly food blog, Worth Cooking.
- ¼ cup milled golden flax
- ½ cup hot water
- 1 cups sorghum flour
- 1 tablespoon arrowroot powder
- ½ teaspoon baking powder OR ⅛ teaspoon baking soda and ¼ teaspoon cream of tartar
- ⅓ teaspoon salt
- 1 teaspoon honey or 1½ teaspoon sucanat
- 2 tablespoons + 2 teaspoons olive oil
- additional olive oil
- course salt
- Preheat the oven to 350 degrees. Line two sheet pans with parchment paper.
- Mix the flax seed and water in a medium size bowl until thick. Stir in the oil and sugar.
- In a separate bowl mix the flour, arrowroot, baking soda and cream of tartar or baking powder, and salt. Mix into the flax seed mix. It will get pretty stiff.
- Roll half of the dough out onto each pan. Note: I use a pampered chef bakers roller that is designed to roll directly on the pan you are using, if you only have a regular rolling pin roll the dough on parchment paper off the board. You want the dough very thin. It should cover the entire sheet pan.
- Use a pastry brush to lightly coat the top of the dough with additional olive oil. Sprinkle surface with a few pinches of a course salt. Poke a half dozen times or so with a fork.
- Bake at 350 degrees for 20 minutes. Rotate the pan halfway through baking as ovens tend to cook unevenly.
- Let cool a few minutes then break into crackers.
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