Gluten-free crackers two ways.

We picked up some pork rillettes today at Provenance on Palmerston and Dundas, which was a really lovely little delicatessen/café. They focus on local and sustainable produce, and have fish from Georgian Bay, local meats and nifty things like wild mustard and locally sourced organic flour. They served rillette samples on crostini, which is obviously not quite suitable for a gluten-free diet, so I decided to tinker a bit with potential vessels for the delicious pork rillettes.

I tested two kinds of gluten-free and reasonably healthy crackers, which both turned out alright, but I must say the chickpea one is miles above, flavor-wise. I only made a small batch as was running out of chickpea flour, but I will definitely be making them again!

Sesame crackers


  • 1 dl/100 ml soy flour
  • 1/2 dl/50 ml brown rice flour
  • 3/4 dl/75 ml sesame seeds
  • 2 tsp psyllium husks
  • 1 tbsp olive oil
  • salt and pepper
  • water

Mix the dry ingredients and season. Add the oil, and then add water by the tablespoon until it comes together to form a thick dough. I found it quite fragile, so I didn’t dare to try to move it around too much, and I just pressed it flat onto the baking sheet and cut it into rectangles with a knife. Bake at 375F until crispy and golden (15-20 minutes?)

Rosemary chickpea crackers

Is there anything you can’t do with chickpea flour? That stuff is amazing!

  • 1 dl/100 ml chickpea flour
  • 2.5 Tbsp nutritional yeast
  • 1/2-1 tsp dried rosemary
  • 1 Tbsp olive oil
  • water

Mix the dry ingredients and add the oil. Carefully add a small amount of water so that it becomes a thick dough. I only needed about 1.5 Tbsp. Knead briefly and put on a floured surface (I was out of chickpea flour and used brown rice). Sprinkle a small amount of flour on top as well. Roll very thin (1.5-2 mm?), adding small amounts of flour if necessary to keep from sticking. I don’t own a rolling pin, so I just used a glass. Cut into the shapes of your choice, with a glass or cookie cutter or whatever you have handy (I used the lid of a Lock and Lock water bottle…).

Transfer to baking sheet and prick with a fork. Bake at 375 F until they are crispy and a couple of shades darker, keeping an eye on them. About 12 mins?

Enjoy as is or with a topping of your choice. We’re going for rillettes!

Update: We followed up our crackers and rillettes with pan-seared splake (a sort of trout), roasted little potatoes and a salad of mache, fennel and orange. Yum!


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