I’ve been trying to reduce my flour consumption lately. Too many homemade breads and muffins have left me with a undernourished, heavy feeling.
I held a lofty belief that gluten-free flours made from whole grains like quinoa, brown rice, amaranth or chickpeas were far superior to white or wheat flour. And from a gluten intolerance standpoint, they are.
Unfortunately, no matter where it comes from, flour is still flour. Some gluten-free flours might not be bleached or have added chemicals, but they are heavily milled and processed to wind up in their fine, floury state.
Yet I was intrigued by this recipe, as it would never occur to me to add mustard seeds to crackers. And these were very addictive – though they were far more garlicky than they were mustard-y.
These crackers took all of five minutes to mix up and roll out, so if you’re looking for a quick and easy recipe, this one’s for you. They would work nicely with a dip of some sort, though I enjoyed them on their own.
I definitely needed to add a few extra tablespoons of water to my crackers, as ¼ cup just wasn’t enough. Depending on your climate, you may need to as well – just play it by ear and don’t add too much at once.
How often do you use flours, gluten-free or otherwise?
- 1 cup garfava flour
- ½ tsp salt
- 1 tbsp black mustard seeds
- 1 garlic clove, minced
- 1 tsp coconut oil
- ¼ cup water
- Preheat oven to 375 degrees F. Line baking sheet with parchment paper or silpat.
- In a bowl, combine flour, salt, mustard seeds and garlic. Add oil and water and mix until dough is formed. Add more water if dough seems to dry, or more flour if it seems to wet. Form into a disk.
- Between two sheets of parchment paper, roll the dough evenly and as thin as possible, to ⅛ inch thickness. With a knife or cookie cutter, cut the dough into desired shapes.
- Poke each cracker with a fork to prevent puffing. Transfer onto baking sheet.
- Bake for 15-18 minutes or until edges turn golden.