You can use spelt flour or brown rice flour for P1. Sprouted wheat for both P1 and P3.
Add whatever spices you want- or none at all.
Roll these out on a silicone mat or parchment paper that you can slide right onto your baking sheet. They are rolled so thin, it is hard to move them without something under them. Score them, brush with water very lightly and sprinkle with salt. Bake. Super easy!
Give these a go- I think you will like them!
Phases 1 and 3
4 standard servings for P1
8 standard servings for P3
1 cup brown rice flour or spelt for p1, or sprouted wheat for both p1 and p3
1/4 tsp xanthan gum
1/2 tsp salt
1 tsp baking powder
1/4 tsp garlic powder (optional)
1/8 tsp ground black pepper (optional)
1/2 cup HOT water
Extra flour for kneading
Salt for sprinkling
Preheat oven to 400
Mix dry ingredients in a bowl. Add half the hot water and stir. Add remaining water a little at a time, until dough comes together in a ball. I prefer the dough to be more sticky than dry, but not super sticky. Dust the counter with flour. Put dough on flour and sprinkle flour on top. Knead, adding more flour as needed, until dough is not sticky and is smooth, 2-3 minutes.
Place dough on silicone mat or large piece of parchment, and roll to desired thickness.
Make sure the dough is very even, and that it is not bigger than your baking sheet. Use pizza cutter to score the dough into the size crackers you want. Brush very lightly with water and sprinkle with salt.
Prick crackers with fork or skewer.
Bake for 8-10 minutes, watching carefully. If you want them crisp, bake the longer time. If they start to brown to fast, turn the oven down. Do not walk away from these, they need to be watched.
If the middle crackers are not getting as done as the outer edges, you may need to lift it up and slide a baking rack under and bake a couple more minutes.
Let cool, break apart and let cool completely. Store in air tight container.
Try adding chili powder, cumin, onion powder, curry powder, paprika or Italian herbs to change up the flavor.
These are really good.... how do they count as a serving in fmd? Also, have you noticed how long they last? My first batch wont last long.... I can't stay out of themReplyDelete
These are a grainDelete