Gluten-Free Teff crackers
NOTE: HERE IS THE REVISED VERSION. I left the old version below in case you fell in love with it. The new version tastes the same, but the crackers are not tough.
Posted March 2014
Mix together:
1-1/4 cup whole grain teff flour
1/2 cup potato starch
1/2 cup brown rice flour
1/2 teaspoon onion salt
1/2 teaspoon onion powder
1-1/2 teaspoon baking powder
2 teaspoons apple cider vinegar
1/2 cup cooking oil (I use peanut oil)
1 cup water
Beat at medium speed for 3-5 minutes. Very lightly oil two large non-stick cookie sheets (12 ½ inches by 17 ½ inches). Too much oil makes them stick to the pan. Divide the batter and spread half the batter thinly (1/8 inch thick) on each cookie sheet. The batter won't quite fill the cookie sheet. Using a dull knife or a spoon handle, score the batter to make individual squares of the size you want the crackers. Sprinkle lightly with salt. We use a medium-coarse salt. Bake at 350 degrees F for 25 to 30 minutes, until barely crisp. They'll cook a little faster on a darker pan. If you bake them too long, they get kind of tough so keep an eye on them when they're close to done. Take from oven and let cool. If some of the crackers aren't completely crisp, you can leave them on the hot pan and they'll finish outside of the oven.
These would probably be very good as seeded crackers but I haven't tried it yet because we really like them this way.
NOTE: SOMETHING IS NOT QUITE RIGHT WITH THE VERSION BELOW. I WENT BACK THROUGH MY OLD NOTES AND I THINK I CAN POST A REVISED VERSION IN A COUPLE WEEKS (MID TO LATE JANUARY) THAT WILL BE BETTER. SORRY ABOUT THAT!!
Posted December 2013
Mix together:
1½ cup whole grain teff flour
½ cup potato starch
½ cup brown rice flour
1 teaspoon onion salt
1 teaspoon baking powder
1 teaspoon apple cider vinegar
1/2 cup cooking oil
1 cup plus 2 tablespoons water
Beat at medium speed for 3-5 minutes. Lightly oil two large non-stick cookie sheets (12 ½ inches by 17 ½ inches). Divide the batter and spread half the batter thinly (1/8 inch thick) on each cookie sheet. Using a dull knife or a spoon handle, score the batter to make individual squares of the size you want the crackers. Sprinkle lightly with salt. Bake at 325 degrees F for 30 to 40 minutes, until barely crisp. They'll cook a little faster on a darker pan. If you bake them too long, they get kind of tough so keep an eye on them when they're close to done. Take from oven and let cool on the pan.
These would probably be very good as seeded crackers but I haven't tried it yet because we really like them this way.
NOTE: HERE IS THE REVISED VERSION. I left the old version below in case you fell in love with it. The new version tastes the same, but the crackers are not tough.
Posted March 2014
Mix together:
1-1/4 cup whole grain teff flour
1/2 cup potato starch
1/2 cup brown rice flour
1/2 teaspoon onion salt
1/2 teaspoon onion powder
1-1/2 teaspoon baking powder
2 teaspoons apple cider vinegar
1/2 cup cooking oil (I use peanut oil)
1 cup water
Beat at medium speed for 3-5 minutes. Very lightly oil two large non-stick cookie sheets (12 ½ inches by 17 ½ inches). Too much oil makes them stick to the pan. Divide the batter and spread half the batter thinly (1/8 inch thick) on each cookie sheet. The batter won't quite fill the cookie sheet. Using a dull knife or a spoon handle, score the batter to make individual squares of the size you want the crackers. Sprinkle lightly with salt. We use a medium-coarse salt. Bake at 350 degrees F for 25 to 30 minutes, until barely crisp. They'll cook a little faster on a darker pan. If you bake them too long, they get kind of tough so keep an eye on them when they're close to done. Take from oven and let cool. If some of the crackers aren't completely crisp, you can leave them on the hot pan and they'll finish outside of the oven.
These would probably be very good as seeded crackers but I haven't tried it yet because we really like them this way.
NOTE: SOMETHING IS NOT QUITE RIGHT WITH THE VERSION BELOW. I WENT BACK THROUGH MY OLD NOTES AND I THINK I CAN POST A REVISED VERSION IN A COUPLE WEEKS (MID TO LATE JANUARY) THAT WILL BE BETTER. SORRY ABOUT THAT!!
Posted December 2013
Mix together:
1½ cup whole grain teff flour
½ cup potato starch
½ cup brown rice flour
1 teaspoon onion salt
1 teaspoon baking powder
1 teaspoon apple cider vinegar
1/2 cup cooking oil
1 cup plus 2 tablespoons water
Beat at medium speed for 3-5 minutes. Lightly oil two large non-stick cookie sheets (12 ½ inches by 17 ½ inches). Divide the batter and spread half the batter thinly (1/8 inch thick) on each cookie sheet. Using a dull knife or a spoon handle, score the batter to make individual squares of the size you want the crackers. Sprinkle lightly with salt. Bake at 325 degrees F for 30 to 40 minutes, until barely crisp. They'll cook a little faster on a darker pan. If you bake them too long, they get kind of tough so keep an eye on them when they're close to done. Take from oven and let cool on the pan.
These would probably be very good as seeded crackers but I haven't tried it yet because we really like them this way.