Gluten-Free Cracker Bread

Super sticky dough yields a crunchy well-liked cracker in my house!

I felt like baking and T. and I had a wine & chocolate pairing planned. Therefore, I made a gluten-free cracker reminiscent of Lavash as a palette cleanser for my gluten-free belly.  

I think I'll work on the flour mixture as the dough was absurdly sticky and difficult to work with, I actually couldn't get much of it off of the top layer of parchment paper when I rolled it out....I think too starchy.  However, these are the gluten-free flours I had in my cupboard at the time and T. loved the result! So here it is the first run through, I plan on testing it a few more times and each time I'll post my findings.

Gluten-Free Cracker Bread 

Makes 15-20 rustic crackers

Take 1

1/2 cup millet flour

1/2 cup tapioca starch

scant 1/2 cup sweet rice flour

1/3 cup potato starch

2 t xanthan gum

3/4 t sea salt

scant cup of warm water, about 110 degrees F

2 t active dry yeast

1/8 cup evoo

garnish: fresh rosemary, sea salt & olive oil 

In the bowl of an electric mixer whisk together all of the flours, starches, xanthan gum and sea salt.  Set aside.

In a small bowl combine the warm water with the yeast and set aside for a minute.

Fit the electric mixer with the paddle attachment and pour the yeasty water and evoo into the dry ingredients and mix on medium for a few minutes until the dough comes together and feels soft.  

Coat the inside of a medium size bowl with olive oil and place the dough into the bowl.  Cover with a flour sack towel and let rest in a warm place for about an hour until slightly risen (will only increase a touch in size).

Preheat the oven to 450 degrees F.

This is where the recipe gets a little tricky.  Next time I go about this I plan on oiling a bit of parchment paper, however waxed paper might work well.  So grab a piece of parchment paper and lightly oil, place the dough on the parchment and flatten the dough with your hands.  Place a second piece of oiled parchment paper on top of the dough and roll out until 1/8"-1/4" thick with a rolling pin.  Peel the top piece of parchment paper off of the dough (most likely you'll have a thin layer of dough on this piece of parchment paper, scrape off as much as you can with a pastry scraper and add to the thinly rolled out dough). 

Drizzle the top of the dough with a bit of olive oil and sprinkle with sea salt, rosemary or both.  Keeping the bottom piece of parchment attached to the dough, place on a baking sheet and bake for 10-15 minutes at 450 degrees F or until the edges have lightly browned and the dough has crisped.

Transfer the cracker bread to a cooling rack and allow to cool to room temperature.

Break the cracker bread apart into rustic crackers.  Enjoy with red wine and cheese.