I like crunch. I love crunch. No, not the gym in NYC called Crunch. No, not those stupid situps you have to do to develop a six-pack. The crunch of a savory cracker, the snap of a chocolate chip cookie, the way crispy pizza crust tastes…..
A few days before the “accident”, I made these delicious gluten free artisan crackers. They sort of look like dog treats:). But they’re not, I swear! I followed a recipe I’d found online, mostly. I changed the flour combo so that it included teff. I am really happy with these. But before you rush out to buy the ingredients and try to make them, know this. They definitely don’t have that crisp, snap-snap sort of texture you might expect of say, a ritz cracker (remember them?!?!) or a water wafer. I would say it is more in keeping with the snap of a thick graham cracker. They sort of fall apart in your mouth and you are immediately assaulted (in a good way) by the taste of the herbes d’Provence and the kosher salt. I deliberately made them into tiny crackers. But there’s no reason why you couldn’t make them any size you wanted, though I suspect it would affect the length of time you bake them.
The only thing I would do differently next time would be in how I shaped the crackers. I’m hoping to get my hands on one of those nifty little tools that cuts ravioli. I would then roll out the dough into one big rectangle and use the ravioli cutter to score them. Then I would lift them with a spatula and put them onto the baking tray.
Peter has been craving gluten free crackers for his little cheese ritual. I have been craving them just because I used to love little crunchy crackers. Yes, you can buy gluten free crackers, but there’s nothing like homemade.
Since I’m still convalescing in my bed most of the day, I am going to post this now. Later on today, if I can make it down to the kitchen, I’ll see if I can put my hands on the recipe and I’ll add it to this post.
Tell me, what is your favorite crunchy gluten free snack?