Saturday, March 18, 2017
Gluten-Free Rice and Millet Flour Crackers
Martha Rose Shulman
Yield Eighty to 90 crackers
I’ve been wanting to offer some gluten-free baked goods for some time, and crackers are a good place to start. I used a bit of butter to get a better texture, because when I used only olive oil, the resulting crackers were too dry.
Featured in: Homemade Whole Grain Crackers.
1 ¾ cups rice flour (preferably brown rice flour)
¾ cup plus 2 tablespoons millet flour (I make mine by grinding millet in a spice mill)
¾ teaspoon salt
1 teaspoon sugar
¼ cup water
2 large eggs
2 tablespoons unsalted butter, cut into 1/4-inch pieces
2 tablespoons extra virgin olive oil (or omit the butter and use 1/4 cup olive oil)
2 tablespoons seeds, like as sesame, charnushka nigella or poppy seeds
1. Preheat the oven to 375 degrees. Line two baking sheets with parchment. Combine the flours, salt and sugar in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter, and pulse until the flour mixture is crumbly. Combine the water, eggs and olive oil in a measuring cup. Turn on the processor. Add the liquids with the machine running, and process until the dough comes together. The dough will be soft. If it seems wet, add another tablespoon or two of rice flour.
2. Remove from the food processor. Divide into two portions, and roll out each portion into thin sheets. Sprinkle on the seeds. Using the rolling pin, gently press the topping into the surface of the dough. Cut the dough into squares or rectangles, and transfer to the baking sheets.
3. Bake 15 minutes or until lightly browned and crisp.
Advance preparation: These crackers will keep for about a week in an airtight container.
Nutritional information per cracker
26 calories; 1 gram polyunsaturated fat; 1 gram monounsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 25 milligrams sodium; 1 gram protein