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. 

A90D231B-2146-477A-A792-D364E468FCDA_1_201_a_edited.jpg

Salted Rosemary Crackers

Have you tried my Seeded Crackers yet? These delicious Salted Rosemary crackers are a twist on the base recipe and a fabulous artisan style gluten free cracker. Perfect for entertaining or just indulging with some cheese and a glass of wine.


So easy to make, it will hard to stop at one and even harder to share. Just ask my hubby hehehe.


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 10 minute mark, take then out and turn them. Likewise when they go back in for the final bake.

Jump to the recipe



Recipe

Salted Rosemary Crackers

makes approximately 60 crackers


Ingredients

340 grams plain gluten free flour

3/4 teaspoon baking powder

1 1/2 teaspoons xanthan gum

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

1 1/2 tablespoons fresh rosemary, finely chopped

3 tablespoons olive oil (plus extra for brushing)

225 ml warm water with a squeeze of lemon juice


Conventional Method

  1. Preheat the oven to 220 degrees celcius

  2. Add all dry ingredients 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 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 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 olive oil and sprinkle with salt flakes

  14. Bake until lightly coloured 10-12 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 2-3 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 olive oil and sprinkle with salt flakes

  16. Bake until lightly coloured 10-12 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.



59 views0 comments

Recent Posts

See All