GFCF Crispy Walnut Crackers
4 Tablespoons CF margarine (trans fat-free margarine, coconut oil or ghee)
1/2 cup soy or rice milk
2 1/4 teaspoon dry yeast
3/4 cup white rice flour
1/4 cup cornstarch
1/4 cup potato starch
1 1/2 teaspoons xanthan gum
1/3 cup walnuts, toasted, finely ground, then measured
(or other nut)
2 teaspoons olive oil
Preheat oven to 350 degrees.
Melt margarine in a small saucepan and cool slightly.
milk on the stovetop and add the margarine.
Do not make it
Stir in yeast and 1 tablespoon rice lflour until
let sit until the yeast begins to foam.
Combine remaining rice flour, corn starch, potoato starch, xanthan
gum, salt and nuts.
Add milk mixture and beat until well
Mixture will be crumbly.
Using fingertips, work the dough, adding a teaspoon of warm water at a
time (up to 1 1/2 tablespoons), until dough can be pressed into a
Allow dough to rest, covered, in a warm place for 15
Coat the back of a baking sheet with vegetable oil.
Set dough on
center of sheet and press and roll dough until it reaches the edges of
Trim edges and cut into squares.
Brush with olive
oil, prick with a fork, and sprinkle with kosher salt.
Turn pan to allow even baking and bake ten minutes
more or until tops are brown.
Remove and cool, then store in an
Crackers keep for five days and may be frozen.
- Feingold Diet/Low Phenol
- GFCF (Gluten-free/casein-free)
Amy - this recipe is great and Lisa's book is a must for parents new to
From Special Diets for Special Kids by Lisa Lewis