Buckwheat corn crackers

31 July 2014

Buckwheat corn crackers

There is a cute scene in The Clean Bin Project, when Jen laments about not being able to enjoy chips, and sets out to make her own. This is something that I encountered when I gave up plastic and general packaged foods. No more chips and no more crackers. So I made my own plastic free, gluten free buckwheat corn crackers and they are yum!

The Builder has an allergy to gluten. Now I don't live a gluten free existence. When we go out for dinner I get the bread basket to myself. Not the whole thing...well sometimes the whole basket. I can't just leave it sitting there tempting him. That is what you do when you are in love. Sacrifices people, sacrifices!

I made this gluten free cracker by chance with what was in my pantry at the time and have made it many times since. It has the Builders seal of approval. Plus you can mix in whatever seasoning to suit your taste. As with all my recipes I have bought the ingredients package free using my own containers and bags.

Buckwheat corn crackers

1 ½ cups fine yellow ground corn flour
1 cup buckwheat flour
½ teaspoon salt
1 teaspoon pepper
1 ½ teaspoon basil
1 ½ teaspoon rosemary;
1 teaspoon garlic powder
3 table spoons olive oil
¾ cup warm water

How to put it together
Add dry ingredients to a bowl mixing well; Add a little water and the oil; Start kneading while gradually adding the rest of the water; Keep kneading until the mixture stops sticking to your hands. If it is still sticking to your hands add more buckwheat flour. If it feels to dry add more water; Let sit for 20 minutes; Turn your oven to 220 celsius; Grab your baking trays and rub a little olive oil onto them and put to the side; Once the dough has rested divide the dough into four separate balls and then begin to roll out – you can use a wine bottle, rolling pin, tortilla press or pasta machine; Once the dough has flattened to 3-5mm begin to cut out your crackers. You can do this in any shape you want; lay the cut out dough onto the baking trays and put into the oven for 8-9 minutes; Pull out, let cool and serve.

I have made this recipe using paprika and onion in lieu of basil and rosemary. I sometimes sprinkle yeast flakes onto the dough before they go into the oven for a slight cheesy taste too.

If you make the recipe I would love to know how you go in the comments below. If you liked this recipe please share it.
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