![]() Prick top of each cracker with a fork, twice. I like to roll things out between 2 sheets of waxed paper, using a glass, then peeling the top sheet off.) Cut dough into desired shapes, circles or squares. Divide dough in half, roll out on work surface sprinkled with rice flour, to about 1/16" thick. ![]() Add the water or broth, and oil, mix well until forms a ball. Some other flavorings to imitate chicken could be added Some sugar or honey, perhaps 1/2 to a teaspoon, could be addedĤ tablespoons (1/4/ cup) water or gluten-free chicken broth Maybe some powdered sage, powdered gluten-free boullion, yeast just for flavor, gluten-free soy sauce, sesame seeds )ġ 1/2 cups gluten-free flour mix ( 3/4 c amaranth,1/2 c cornstarch, 1/4 almond) You may want to add a small amount if other flours are used. this recipe is not calling for zanthan gum because amaranth and almond flours are naturally sticky. I haven't made this recipe yet but I am doing a lot of baking with amaranth and almond meals mixed with cornstarch and sorghum, and sometimes millet, which gives a nice, nutty grainy taste to things. I found this recipe for herbed crackers here: I am guessing that you could add something like wheat free tamari sauce, gluten free chicken boullion ground up, yeast just for the flavor, or chicken broth to a basic cracker mix. "natural flavor" aha, what to substitute to make it sort of chicken likeĭehydrated cooked chicken - probably not much at all, as it's so low on the listĬornstarch probably not much, see flour blend CONTAINS: WHEAT, SOY.Īnything after "salt" will be in small quantities Ingredients of the chicken ina biscuit crackers:ĮNRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SOYBEAN OIL AND/OR PALM OIL, SUGAR, SALT, DEXTROSE, MONOGLYCERIDES, MONOSODIUM GLUTAMATE (FLAVOR ENHANCER), ONION POWDER, BAKING SODA, SOY LECITHIN (EMULSIFIER), NATURAL FLAVOR, DEHYDRATED COOKED CHICKEN, CORNSTARCH. Bake until deeply golden, and let cool before eating - you will get more crackery snap. If you don't have a pizza stone, bake crackers a few at a time on baking sheets. Repeat the process for the remaining dough balls, baking in small batches. Set dough on a floured (or cornmeal dusted) baking sheet, poke each cracker with the tines of a fork to prevent puffing, add any extra toppings, and slide into the oven (onto the pizza stone). You can also cut the dough into whatever shape you like at this point. Pull the dough out a bit thinner by hand (the way you might pull pizza dough). Using a rolling pin or a pasta machine, shape into a flat strip of dough - I can usually get down to the 4 setting on my pasta machine w/o trouble. When the dough is done resting, flatten one dough ball. While the dough is resting, preheat your oven to 450F degrees. Cover with a clean dishtowel or plastic wrap and let rest at room temperature for 30 - 60 minutes. Gently rub each piece with a bit of olive oil, shape into a small ball and place on a plate. When you are done mixing, shape the dough into a large ball. If you need to add a bit more water (or flour) do so. The dough should be just a bit tacky - not too dry, not too sticky to work with. Alternately, feel free to mix and then knead by hand on a floured counter-top. Using a mixer with a dough hook attachment mix the dough at medium speed for about 5 - 7 minutes. Special equipment: pasta machine (optional) For Club Crackers (or Ritz), substitute butter or margarine for the oil.ġ 1/2 cups white whole wheat flour (or all-purpose flour) For Chicken-In-A-Biscuit crackers, substitute chicken broth for the water. I like the semolina and olive oil taste, but if you want really plain Saltine (hardtack) crackers, just use all white wheat (and soft wheat works very well for this recipe), and plain veggie oil.
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