Monday, January 21, 2013

Buckwheat Maple Crackers

Today I am sharing one of my favorite new recipes that I developed over the holidays. One of the things I love about this cracker is that doesn’t require cheese (or a cheese substitute) to be considered complete. It truly stands on its own.

Buckwheat Maple Crackers – Gluten-free, Vegan

Makes about 3 dozen crackers

1 cup gluten-free flour blend (use 128-130 grams of your favorite blend)
½ cup buckwheat flour
¼ tsp xanthan gum
¼ cup maple sugar
½ tsp salt
8 tablespoons Earth Balance natural shortening
¼ cup maple syrup
up to 4 tbsp cold water

Making crackers is as simple as (and very similar to) making cookies. To make the dough, combine the flours, xanthan gum, sugar, and salt in a large bowl. Cut the shortening into tablespoon-sized pieces and lay them on top of the dough. Use a pastry cutter to cut the shortening into the dough.

When the mixture is crumbly, add the maple syrup and one tablespoon of water. Cut this into the dough. Add water (as needed, one tablespoon at a time), until the dough sticks together (but isn’t too sticky).

I like to divide the dough into two sections – one to make now, and one to save for a later date. Form each section into a disk, wrap it with plastic wrap, and refrigerate for at least an hour. (The second portion of cracker dough will keep in the refrigerator for a few weeks.)

When you’re ready to bake the crackers, pre-heat the oven to 375 degrees. Use two pieces of parchment to roll the disk of dough flat and then peel back the top layer of parchment. (If pieces of dough fall off or get stuck, simply stick them back.)

Use a sharp knife to score the crackers:

Bake them at 375 degrees for 10-18 minutes (depending on thickness). Yes, there is a wide time-range for these crackers. The thinner you roll the dough, the faster the crackers will bake and the crunchier they will be. When the edges start to turn a deep brown, they are done.

Let them cool and then break the cookies apart:

I think you're going to love these!


Gratefulfoodie said...

Hi Colette, forgive my gluten free ignorance. Buckwheat is not a traditional flour right? So, if I made these for my friend who is allergic to wheat, I'd be okay? I think I might just head over to her house to bake since I bake with flour in my kitchen and I worry about cross contact with my sugar and measuring cups.

Dr. Graeme Gibson, D.C. said...

These look amazing!!! I just learned today that buckwheat isn't wheat at all, and my wife and I are going to make these crackers tomorrow.

Your site is extremely helpgul and I wanted to thank you for all of your hard work. It makes our lives much easier.

All the best.

Dr. Graeme
Seattle Chiropractor

Kathryn @ Mamacado said...

How many ways can I say "you're awesome"!? I appreciate you taking the time to experiment and create wonderful recipes as right now I don't have time or skills to do so! I actually HAVE all these ingredients so I hope to make them soon.

Colette said...

Carolyn, that's right -- buckwheat is most definitely NOT wheat and does not contain gluten. Yup, we should call it something else. Actually buckwheat is a very fine grain with a light nutty taste (but it's not a nut either).

Kathryn, I hope you love them!

Dr. Graeme, thanks for your comment!

Gratefulfoodie said...

Thanks Colette, so buckwheat pancakes are okay? Wow, this is great news! I'm slowly, but surely learning more and more about gluten free living!

Colette said...

Carolyn, yes, buckwheat pancakes are okay if they are really buckwheat -- most buckwheat pancakes are made with a combination of wheat flour and buckwheat -- so then not okay. One off-the-shelf buckwheat pancake that works really well (and is in my book with substitutions for add-ins) is Orgran. If you're at the diner chances are they aren't okay -- so please check!!

Gratefulfoodie said...

Thanks Colette! You are truly a gift. You make everything so workable