I had all the intention to make a completely different cracker for the WonderMill Challenge. But, as you all know can happen, life sometimes changes the best laid plans. In this case I am so glad it did!
A few weeks ago my son came down with a cold. Not just any cold. A nasty, yucky head cold that we dubbed the “Bubonic Plague for Modern Times.” He even missed a couple days of school. He is 17 now and I don’t think that has happened since he was nine years-old. When he finally pulled himself together enough to stagger to the store, he craved a little comfort nibbles and picked up Wheat Thins.
My son (unlike most of the family) doesn’t have celiac, so yeah, he could indulge. However, I am still a bit of a whole food mamma and wanted him to have a different option for his snack cravings. Honestly, I also didn’t want gluten crumbs all over my couch. That meant blending up a gluten free dairy free cracker to replace his boxed up snack. Fortunately, these crackers are so easy, even a 17 year-old boy can whip them up in no time even with a sniffle. The dough takes all of 5 minutes to make, even while grinding up your own flour, and 15 more minutes to bake. That is less time than it takes to get to the store and back, and you can stay in your jammies. Take that, prepackaged crackers! My son LOVED these and calls them the Anti-Wheat Thin. That, my dears, is a win.
These are wonderful on their own, but would pair really well with a dip this coming weekend if you are watching the big game. Enjoy!
- ⅓ cup freshly ground sorghum flour (pastry setting)
- ⅓ cup brown rice flour (pastry setting)
- 1½ tablespoon potato starch (optional)
- 1½ tablespoon corn starch or arrowroot powder (optional)
- 2 tablespoons freshly ground flaxseed
- 1 tablespoon packed brown sugar
- ½ teaspoon salt, plus more for sprinkling
- 2 tablespoons solid coconut oil
- 4 to 5 tablespoons cold water
- 1 teaspoon crushed dried rosemary
- Preheat oven to 400 degrees F.
- Combine sorghum flour, rice flour, starches (if using), flaxseed, brown sugar, and the ½ teaspoon salt. Whisk well. Using a pastry cutter, two forks or the whisk, cut the coconut oil into the dry ingredients until evenly distributed and it looks like wet sand, with no large pieces of coconut oil remaining.
- Add 3 tablespoons of the cold water and mix. While still mixing, add as much of the remaining water needed one tablespoon at a time just until the dough pulls together and is workable. Roll the dough into a smooth ball.
- On a silpat or parchment, roll out dough very thinly. I had a one inch boarder around the dough to the edge of the pan, so the dough was very thin. Sprinkle dough with rosemary and desired amount of salt.
- Using a pizza cutter, cut desired shape into dough. Transfer the silpat or parchment paper to baking sheet.
- Bake at 400 degrees F 13 to 15 minutes (depending on thickness) or until browned along the edges and crisp. Transfer crackers to a cooling rack.
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