Garlic Crackers
WF = wheat free
GF = gluten free
DF = dairy free
EF = egg free
SF = soy free
CF = corn free
NF = nut free
FF = fish free
V = vegetarian
WF*, GF*, DF*, EF*, SF*, NF* FF, V
Ingredients
85g tapioca flour
80g potato flour
1 teaspoon guar gum
1½ teaspoons gluten-free/wheat-free baking powder (Ward's brand)
½ teaspoon paprika
¼ teaspoon garlic powder*
½ teaspoon salt
1/3 cup Nuttelex margarine
¼ cup water
1 tablespoon water
Method
Preheat oven to 250°C.
Line a baking tray with baking paper and grease with a little
Nuttelex margarine.
In a medium-sized bowl, stir together tapioca and potato flours, guar gum,
baking powder and seasonings.
Work in margarine with tips of fingers or fork or a pastry blender
until like course crumbs.
Sprinkle water over mix, mixing with a fork until well blended.
Knead with hands dusted with extra flour.
Sprinkle benchtop and top of dough with extra flour.
Divide dough in half. Roll out each half until very thin.
Cut out with tiny cookie cutters. Prick each cracker with a fork
several times.
Place on the ungreased baking sheet (crackers can be placed very close
together as they do not spread).
Bake for 4-5 minutes depending on thickness of crackers.
Make sure
they are cooked as they will not be crisp if underdone.
Crackers should be very light and crisp once cooled.
Handy Hints
This dough freezes well so double
the mixture and freeze half for next time.
* Check labelled ingredient for suitability.
Click the following links to view products
in-store:
Flour range in-store
Guar Gum
Rock salt
Go the the Main Page of the
E-Store...
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