Monday, April 27, 2009

Chickpea Crackers

The kids are [drumroll please] BOTH sleeping ... so I poured myself a bowl of cereal and topped it with some half frozen milk. Stephen must have been playing with the dial in the refrigerator. But I'm not upset. (See first sentence for reason why.)

Since I know some celiacs and some other people (such as the girl I babysit) who avoid wheat, I sometimes try my hand at gluten-free cooking. I know many common meals such as chili already are gluten-free; it's the things that almost always contain wheat that need the special twist to make them gluten-free.

A friend of mine posted a recipe for Chickpea crackers a couple weeks ago and I gave them a try. I'm sure the author enjoyed them but they just didn't cut it for me. I couldn't nail down what it was about them that I didn't care for but since I now have a bag full of chickpea flour (it's not very expensive and is most commonly found in the baking aisle with the selection of Bob's Red Mill flours) in the cupboard I wanted to give it another shot. Here's what I came up with. I was pretty happy with it! (And by posting it I can throw away the post-it note it's scribbled on.)

1/2 c chickpea flour
1/4 t salt
1/4 t baking powder
2 T ground flaxseed
1 T sugar
1/4 t cinnamon
1/2 t oil
2-4 T water, enough to make it stick together but not too sticky!

Mix ingredients together to form a ball.
Using enough flour (this is where I cheated and used wheat, but you wouldn't have to) so as not to get the dough stuck on the rolling pin or the counter, roll the dough out.
Cut into squares with a knife.
Put on a cookie sheet and bake at 350 for 15-20 minutes.
Let cool on a cooling rack.

This doesn't make a huge batch but was a good snack for me and the kids yesterday.

1 comment:

Laura said...

I HATE bean flours in most things. I doubt I will give these a try. But good for you for experimenting.