Black Lentil Crackers ~. Gliuten Free

Black Lentil Crackers  ~  Gluten Free

These crackers are gluten free.  The dough made without wheat flour is super crisp and full of texture.  Chia seeds and their gel producing quality produce the dough.  To make them studier for dipping, rice flour is added.  The flavor as is tastes great but, za'tar, cumin, oregano, or smoked paprika can be added.

Ingredients:

1 cup rice flour

1/4 cup chickpea flour

1/2 cup black lentils, soaked overnight and drained

1/2 cup sunflower seeds

1/4 cup chia seeds

1/4 cup sesame seeds

2 teaspoons kosher salt

1 teaspoon fresh rosemary

2 tablespoons EVOO

Boiling water

Directions:

In a medium bowl mix the rice flour and the chickpea flour, black lentils, sunflower seeds,  chia seeds, salt, fresh rosemary, and EVOO.  

Pour 1 cup of boiling water over mixture and stir to thoroughly mix.  Allow to stand for 10 minutes.  Cover and refrigerate for at least 1 hour.

Preheat oven at 350*F with rack set in lower 3rd of oven.  

Scoop the dough onto a standard sheet of parchment paper, 12" x 17".  Place another sheet 12" x 17" on top and roll out the dough.  If the dough comes out of the sheets, pinch it off and place it back in where needed.

Peel off the top layer of parchment paper and transfer the dough still on the bottom sheet of parchment paper to a cookie sheet with sides.  Bake on the lower third rack of the oven until it feels dry to the touch and lightly browns, about 1 hour.

Remove from oven and turn over on baking sheet: peel the paper.  Return it to the oven to brown the other side, about 15 minutes.  Remove to a cooling rack and let cool.  It should crisp up as it cools.

Break it up in large pieces and serve immediately or store in airtight container at room temperature for up to 1 week.

NOTE:  I made the chickpea flour and the rice flour in my Vita Mix.   The garbanzo flour was about a 2 to 1 when ground.  The rice was about 1 1/4 to 1  When ground fine, strain through a fine sieve and place in a sealed container until ready to use.

 

Dutch Crunch Bread

Summary: Dutch Crunch bread, a delicious sandwich bread with a unique, crunchy topping. A visually delightful bread which is a common option at sandwich shops all over the Bay Area and is often one of the first breads to run out. 

Servings: 10-20 sandwich rolls / buns
Prep Time: 30 minutes
Total Time: 60 minutes, plus resting time
Ingredients:
Dutch Crunch Topping
2 tbsp active dry yeast
1 cup warm water2 tbsp sugar
2 tablespoons vegetable oil
½ tsp salt
1½ cups rice flour

Soft White Roll
This recipe approximates the quintessential white sandwich roll found throughout the Bay Area. The recipe is simple, quick, and addictive. Should make 10-12 rolls.
Ingredients:
1½ tablespoon active dry yeast
¼ + 1/8 cup warm water, it should feel between lukewarm and hot to the touch
1 ½ cup warm milk, low fat
2 ¼ tbsp sugar
3 tbsp vegetable oil plus additional for greasing bowl during rising
2¼ tsp salt
5 ½ cups, 750grams all purpose flour
2 tbsp vital gluten 

Directions:
Dutch Crunch Topping
Combine all ingredients in a large bowl and beat with a whisk; beat hard to combine. The consistency should be like stiff royal icing – spreadable, but not too runny. If you pull some up with your whisk, as shown below, it should drip off slowly. Add more water or rice flour as necessary. Let stand 15 minutes.

Coat the top of each loaf or roll with a thick layer of topping. We tried coating it with a brush but it worked better just to use fingers or a spoon and kind of spread it around. You should err on the side of applying too much topping – a thin layer will not crack properly.

You can place the rolls directly into the oven after applying the topping, or let them stand for 20 minutes. 

When baking, place pans on a rack in the center of the oven and bake your bread as you ordinarily would. The Dutch Cruch topping should crack and turn a nice golden-brown color.

Soft White Rolls
In the bowl of an electric mixer or large mixing bowl, combine yeast, water, milk and sugar. Stir to dissolve and let sit for about 5 minutes. The mixture should start to bubble or foam a bit and smell yeasty.

 Add in vegetable oil, salt and 2 cups of flour. Using the dough hook attachment or a wooden spoon, mix at medium speed until the dough comes together. 

Add remaining flour a quarter cup at time until the dough pulls away from the sides of the bowl. Turn out onto a lightly floured surface and knead for about 4 minutes, until smooth and elastic. 

Thermomix:Place all ingredients in TM bowl. Mix at speed 6 for 7-8 seconds, and then knead for 2-3 minutes.

Place in a lightly greased bowl and cover with plastic wrap. Let rise for 1 hour, or until doubled.
Once the dough has risen, turn it out onto a lightly floured surface and divide it into 10-12 equal portions or 2 equal portions if you’d like to make a loaf.

Shape each into a ball or loaf and place on a parchment-lined baking sheet try not to handle the dough too much at this point.

Cover with plastic wrap and let rise for 15 minutes while you prepare the topping.

Coat the top of each roll or loaf with the topping as described above. While the original recipe recommends letting them stand for 20 minutes after applying the topping, I got equally good results by putting them directly into the oven, and by letting them stand for 20 minutes while the first batch baked.

Once you’ve applied the topping, bake in a preheated moderately hot 190°C for 25-30 minutes, until well browned. Let cool completely on a wire rack before eating.

Shortbread Cookies

Shortbread Cookies

The classic recipe. Do not allow the dough to form a ball in the food processor because the cookies will be better if kneaded together by hand. If you do not have a food processor, make them by hand cutting the butter in by hand cutting the butter into the flour.


Ingredients:
3/4 cup granulated sugar
2 1/2 cup all-purpose flour
3/4 cup rice flour
1 teaspoon salt
1 1/2 cups cold unsalted butter, cubed

Directions:
Preheat oven to 275F.

Add sugar into food processor. Turn on and off twice to grind sugar finer. add flour, rice flour and salt to food processor. Add cold butter and process until combined. Do not form into a ball in the food processor.

Scrape mixture into a bowl and knead together to form the dough. Divide the dough into thirds and roll each third into circles about 1/2-inch thick.

Using a 2-inch cookie cutter, cut dough into rounds. Place on uncreased cookie sheet and prick each round with a fork.

Bake in center of oven for 25 to 35 minutes or until a creamy color. The shortbread will not be firm. It hardens as it cools.

Remove from oven and cool on cookie sheets. Keep in airtight containers for up to one month.

Makes about 40 cookies.

Swedish Seed Crackers

Swedish Seed Crackers

1/2 cup raw pumpkin seeds

1/2 cup raw sunflower seeds

1/2 cup white sesame seeds

1/2 cup flax seeds

1 cup rice flour

1/4 cup olive oil

1 cup boiling water

1 teaspoon salt, more or less

Directions:

Preheat oven to 350 degrees.

Line a 12 x 16 baking sheet with parchment paper.

Add rice flour in a bowl and add olive oil and boiling water, stir to well mixed.  Add seeds and mix thoroughly.

Press mixture into the baking sheet and salt lightly.

Bake 55 to 60 minutes or until golden brown.  When cool cut into serving pieces.

Everything Mashed Potato Flatbread

Everything Mashed Potato Flatbread

I’m in love with this easy to make light and fluffy Gluten Free Everything Mashed Potato Flatbread recipe. It’s inspired by what once was my favorite snack, the Everything Bagel. They’re generously topped with Poppy and Sesame Seeds, Dried Onion and Garlic and a little Basil and Salt. They’re just as tasty as a Bagel but are much Easier to Make. They make a perfect side for a big bowl of Soup, or a deliciously Soft Bun for Sandwiches or Burgers. They’re a great way to use up left over Mashed Potatoes.

Ingredients

2 Cups Prepared Mashed Potatoes (I used 2 Medium  

    Russet Potatoes)
1/4 Cup Melted Butter
1 Egg
1 Cup Rice Flour
1/4 Cup Corn Starch (or Tapioca or Potato Starch)
2 Tsp Baking Powder
1/2 Tsp Salt

For the Everything Topping:
2 Tsp Poppy Seeds
2 Tsp Sesame Seeds
2 Tsp Dried Garlic or 1/2 Tsp Garlic Powder
2 Tsp Dried Onion
1 Tsp Dried Basil
1/2 Tsp Salt

Directions 

1. Cook then mash the potatoes, then set aside to cool. Or use 2 cups of prepared mashed potatoes.

2. In a large bowl, add the mashed potatoes. Stir in the melted butter and the egg. Mix until smooth. Then add the rice flour, corn starch, salt and baking powder. Mix until a smooth dough forms. Wrap the dough ball in plastic wrap and place in the refrigerator for 1/2 hour.

3. Pre heat oven to 450 F.

4. In a small bowl mix the poppy seeds, sesame seeds, dried garlic and onion, basil and salt, until well combined.

5. Cut the dough into 8 pieces. Roll into balls and flatten with lightly (rice) floured fingers. Place onto a parchment paper lined baking sheet. Brush with melted butter then sprinkle with the everything mixture.

6. Bake for 15 minutes. Remove from the oven then brush with melted butter once more.