One Year Crunch

June 10, 2010

Cracker Stack

I have had “write gluten-free cracker recipe” on my to do list for many months. In fact, it may have been on my list for almost a year. June 8th was the one year mark for Baker’s Balance. Huh, a whole year. Just like that. Let’s consider these crackers a celebration of sorts. A crunchy nod to the passage of time. I’m rather pleased with these crackers. And, in retrospect, I’m rather pleased with this past year.

Makes approximately 2 dozen crackers

6 tablespoons brown rice flour

1/4 cup buckwheat flour

1/4 teaspoon sea salt

1/4 teaspoon baking powder

1/8 teaspoon xantham gum

1/4 cup water

1 tablespoon olive oil

1/2 teaspoon agave

a generous sprinkle of Maldon salt

Preheat oven to 375° and place rack in the middle of the oven. In a medium-sized bowl, mix together brown rice flour, buckwheat, sea salt, baking powder and xantham gum. Add water, olive oil and agave and stir with a fork until a shaggy ball forms. Turn out onto your work surface and knead lightly into a smooth ball of dough. Set onto a sheet of parchment that is cut to fit your baking sheet. Place parchment on your work surface and press the cracker dough into a thick rectangle. Dust top of dough with a little brown rice flour and roll out gently with a rolling pin. Roll out to almost the same size as your rectangle of parchment, the dough should be very thin. Now set down your rolling pin and carefully lift or slide the cracker covered parchment onto your baking sheet. Dock crackers with a fork and, using a knife or pastry wheel, cut out any squarish or rectangular shapes that you like. Don’t move them, you can bake them all together. Once baked you can break them apart along the cut lines. Brush lightly with a pastry brush dipped in water and then sprinkle generously with Maldon salt. Bake for about 20 minutes, or until they’re a dark, nutty brown.