Gluten Free Crackers at Fields Lodge Bed and Breakfast, Pembrokeshire

As you may know I am attempting to follow (personally), a gluten free lifestyle-well, gluten, wheat, sugar and lactose really. I’m intolerant to these things and I can really tell when I fall off the wagon.

It helps with the B&B, as I have a wide variety of gluten free, sugar free and lactose free options available for anyone who wants to be mindful of their diet.

I have the greatest respect for anyone who is attempting to eat more healthily. I am constantly on the look out for recipes that provide some really tasty alternatives to what you’d normally eat.

 

I have a great recipe for gluten free homemade crackers, that are really easy to make and taste delicious and will wow your friends,  as the perception is that things like that are hard to make.

I make these when I am having a Morrocan Theme night at the B&B and serve them with various dips as a first course.

As with many ‘alternative’ foods, when you’re not using wheat flour, you do have to use a myriad of different ingredients to make up for this oh so versatile product, but in this case, it really is worth it.

This recipe is from one of Hugh Fearnley Whiitingstall’s books:

You will need Parchment Paper

25gr Linseed(or flaxseed it can be known as) (soaked for 10 mins in 50gr boiling water)

15gr ground linseed(I grind mine in a coffee grinder, but you can buy it ground)

10gr Rice flour

10gr Buckwheat Flour

1tsp ground cumin

1tsp chopped rosemary

1/4 tsp salt

10gr sunflower seeds

10gr pumpkin seeds

Mix all the ingredients together in a bowl to make a dough

Oil 2 pieces of parchment paper and place the dough between these 2 pieces and then roll out the dough with it between the 2 pieces as thin as you can go-probably as thick as the width of the pumpkin seeds

Peel off the top layer of the baking parchment very carefully

Place on a baking sheet (I roll mine on the baking sheet) and bake until completely dry-the edges will start to curl up.

Oven @ 180 degrees-it takes about 30 minutes but I check every 10 mins to turn the sheet to get an even cook

When cool just break into pieces for an authentic rustic look. If you have any left(very unusual), then store in an airtight container

Delicious with some home made Hummous and beetroot & mint dip.

I’ve altered the herbs around as well which gives you different flavours for a change but this is the classic recipe.

Enjoy!