Thursday, February 16, 2012
More Fun With Chia Seeds – Gluten-Free Chia Seed Crackers
Fair warning: I may be talking about chia seeds for a while. Since Bob’s Red Mill sent me some to try, I keep dreaming up new ideas of what to do with them. Today’s project is Chia Seed Crackers.
In this recipe I am not using the chia seeds in a gel as an egg replacer. Because chia seeds can be digested whole they can be used very much like you would use poppy seeds – and they’re about the same size.
Gluten-free Chia Seed Crackers
1 ½ cups gluten-free flour blend
½ cup millet flour
½ tsp xanthan gum (leave out if the flour blend contains xanthan gum)
½ tsp salt
2 ¼ tsp instant yeast
1 tbsp sugar
2 tbsp chia seeds
¾ cup plus 2 tbsp warm water
1 tbsp olive oil
2-3 tbsp cornmeal (for dusting)
Mix the flours, xanthan gum, salt, yeast, sugar, and chia seeds together. Set it aside. Combine the water and olive oil in a mixing bowl. Add the dry ingredients and beat for 5-7 minutes until the dough is formed. Proof the dough (in the bowl) for 30 minutes:
Spread the cornmeal on a smooth surface. Place the dough on top of the cornmeal and coat:
Line a baking sheet with parchment paper. Roll out the dough (I like to use a small rolling pin) into a thin layer. If the dough is too thick you will have bready crackers, so spread thinly:
Score the dough with a bench knife or pizza cutter to make the cracker marks:
Bake at 375 degrees for 15-20 minutes (depending on how thin you spread the dough).