HOW IT STARTED

My Story

Hello my name is Sass. I was diagnosed with Coeliac disease over 15 years ago. Back then, options were limited and I really struggled with my change to eating gluten free and finding alternatives for baked goods. 

 

I have always loved being in the kitchen so it was only natural that over the years I have sought out ingredients and ways to create delicious gluten free food. I am often told that you cannot tell my gluten free baking apart from "the normal..." so I dare you to give it go. 

Mid 2020, I was asked by my favourite gluten free flour company if I would become one of their at home test bakers. This involves confirming recipes where their flours are used. Of course I said yes! So you will see that I often reference FG Roberts in my baking. I use FG Roberts flours exclusively now because the results are consistent. 

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Parmesan and Caraway Crackers

Another delicious cracker recipe and fabulous artisan style gluten free cracker for a fraction of the price of store bought. Perfect for entertaining or just indulging with some pate, cheese and a glass of wine.


The hot tips for making these cracker are:

  • Salt: Please use a quality salt flakes for these crackers. Cooking salt is waaaaay too salty and completely the wrong type of flavour. You'll thank me later!

  • Flour: I used FG Roberts plain gluten free flour. If you use a different brand, you will need to adjust the amount of water used.

  • Keep an eye on them! in a blink of an eye they can go from golden to too dark so once you hit the 5 minute mark, take then out and turn them. Likewise when they go back in for the final bake.

  • These crackers will be a deeper golden colour when baked. The addition of cheese and golden syrup will make them darker.


Jump to the recipe



Recipe

Parmesan and Caraway Crackers

makes approximately 60 crackers


Ingredients

340 grams plain gluten free flour

3/4 teaspoon baking powder

1/2 teaspoon xanthan gum

1 1/2 teaspoons salt flakes (plus extra for sprinkling)

1 tablespoons caraway seeds, finely chopped

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 tablespoon full cream milk powder

40 grams Parmesan Cheese (grated or shaved)

2 teaspoons golden syrup

3 tablespoons olive oil

225 ml warm water with a squeeze of lemon juice

Extra vegetable oil for brushing

Extra salt flakes for sprinkling


Conventional Method

  1. Preheat the oven to 220 degrees celcius

  2. Add all dry ingredients and cheese into a large bowl and give it a whisk.

  3. Make a well in the middle of the dry mix and pour in the oil, golden syrup and about half of the water.

  4. Stir until well combined, adding extra water as needed if the dough is too dry or crumbling.

  5. When the dough comes together, it should be soft and pliable, but not too sticky.

  6. Turn out onto a surface ( I prefer a pastry mat) and knead until smooth.

  7. Flatten into a disc and wrap in cling wrap.

  8. Chill in the fridge for 15-20 minutes.

  9. Divide the dough into two portions.

  10. Roll out each portion until very thin between two pieces of baking paper

  11. Score with a knife to the rough size and shape you want the crackers to be

  12. Prick all over with a fork then place onto a baking sheet

  13. Brush generously with vegetable oil and sprinkle with salt flakes

  14. Bake until lightly coloured 5-6 minutes, then turn over and bake a further 5-6 minutes

  15. Remove from the oven and allow to cool enough to crisp up and snap

  16. Snap each cracker along the scored lines

  17. Place back in the oven topside down to crisp a further 1-2 minutes until golden.

  18. Once cold, store in an airtight container.

Thermomix Method

  1. Preheat the oven to 220 degrees celcius

  2. Add all dry ingredients into a large bowl

  3. Lightly mix 3 seconds, speed 4

  4. Add the chopped rosemary, olive oil and warm water

  5. Mix 4 seconds, speed 4

  6. Then mix dough mode 30-45 seconds until the dough comes together

  7. When the dough comes together, it should be soft and pliable, but not sticky.

  8. Turn out onto a surface ( I prefer a pastry mat) and knead until smooth.

  9. Flatten into a disc and wrap in cling wrap.

  10. Chill in the fridge for 15-20 minutes.

  11. Divide the dough into two portions.

  12. Roll out each portion until very thin between two pieces of baking paper

  13. Score with a knife to the rough size and shape you want the crackers to be

  14. Prick all over with a fork then place onto a baking sheet

  15. Brush generously with vegetable oil and sprinkle with salt flakes

  16. Bake until lightly coloured 5-6 minutes, then turn over and bake a further 5-6 minutes

  17. Remove from the oven and allow to cool enough to crisp up and snap

  18. Snap each cracker along the scored lines

  19. Place back in the oven topside down to crisp a further 2-3 minutes until golden.

  20. Once cold, store in an airtight container.



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