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Buckwheat Crackers Trial: Gluten-free, Dairy-free, Soy-free

February 24, 2012

Lately, Joseph has been turning up his nose at Glutino Crackers, due to the fact that he has been eating them every day for the past year. So when I saw Cybele Pascal’s recipe for allergy-free crackers, I was excited to give them a try, so Joseph could have a bit of variety.

The Changes

Since Cybele Pascal already cooks without any of the top 8 allergens, the changes I made were to accommodate the ingredients in my pantry. I substituted buckwheat flour for the flaxseed, honey for the agave nectar, and coconut milk for the rice milk. I also left out the cayenne pepper, because I didn’t like the idea of having that in my crackers.

buckwheat flour, sorghum flour, coconut milk, GF all-purpose flour, honey, shortening, garlic powder, salt, xanthan gum, onion powder, baking soda, daiya cheese

The Method

Combine dry ingredients (GF all purpose flour, sorghum flour, buckwheat flour, xanthan gum, baking soda, salt, garlic powder, and onion powder) in a bowl.

In a mixing bowl, beat shortening and honey until creamy. Slowly add in flour mixture. When incorporated, it will be crumbly.

Add milk and mix until fully combined. Fold in Daiya cheese. Use your hands to fold the dough into a ball. Roll out the dough between two pieces of parchment paper until it is 1/8″ thick.

Use mini cookie cutters to cut out whatever shapes you desire. Try not to be overpowered by the smell of the garlic as you do so. Prick each cracker with a fork a few times.

At this point, I decided to experiment. I brushed the star shapes with Earth balance buttery spread, and the crinkly edged crackers with olive oil, leaving the circles plain. It ended up that I couldn’t taste the difference between them. Oh well. Bake crackers at 325 degrees F for 17 minutes.

Buckwheat Crackers

Adapted from Cybele Pascal

Gluten-free, dairy-free, soy-free

Ingredients:

  • 1/2 cup + 2 Tablespoons King Arthur Gluten-Free Multipurpose Flour*
  • 2 Tablespoons sorghum flour
  • 2 Tablespoons buckwheat flour
  • 1/4 teaspoon xanthan gum
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 5 Tablespoons palm-oil shortening
  • 1 1/2 teaspoons honey
  • 4 teaspoons coconut milk
  • 1/4 cup shredded Daiya “Cheddar” Cheese

Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.

Whisk together the first eight ingredients in a large bowl. In the bowl of your mixer, beat shortening until creamy. Add honey, beat until incorporated. Slowly add flour until a crumbly dough forms. Add milk and beat until fully mixed in. Fold in Daiya cheese.

Roll out dough until it is 1/8″ thick. Cut out shapes using mini cookie/biscuit cutters. Prick each shape a couple times with a fork. Bake for 17 minutes until browned and aromatic.

Makes about 2 1/2 dozen crackers.

*To make your own flour mix, follow these instructions from King Arthur: Whisk together 6 cups (32 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature.

What I Thought

These crackers tasted burnt and bitter. I suspect it’s more the flavor of the buckwheat than from baking them too long, though I would reduce the time in the future, just in case. I can’t detect any hint of the garlic or cheese in it. My daughter tried one, then left most of it on her placemat. My husband also said he didn’t like it. Joseph ate a few in his first sitting, but the next day, he wanted the Glutino crackers instead.

This recipe is worth perfecting though, so I’ll keep playing with it.

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