The Joy of Gluten-Free, Sugar-Free Baking by Peter Reinhart

Author:Peter Reinhart [Reinhart, Peter]
Language: eng
Format: epub, mobi
ISBN: 978-1-60774-117-6
Publisher: Ten Speed Press
Published: 2012-08-13T16:00:00+00:00

Position 2 racks in the center of the oven. Preheat the oven to 300°F (149°C). Cover 2 baking sheets with parchment paper or silicone mats, then lightly mist the surfaces with spray oil.

In a medium bowl, combine the pecan flour, almond flour, cheese, baking powder, salt, parsley, and pepper and whisk until well mixed. In a large bowl, whisk the eggs, then add the flour mixture and stir with a large spoon until all of the ingredients are thoroughly combined. The dough will be stiff. Scrape down the sides of the bowl and form the dough into a ball; if it’s too dry to form a ball, stir in a bit of water, 1 teaspoon at a time, just until the dough comes together and all of the loose flour is incorporated to make a stiff, playdough-like dough (see Using Texture as a Guide).

Mist 2 pieces of parchment paper or 2 silicone mats with spray oil. Place the dough between the oiled surfaces, then use a rolling pin to roll and flatten the dough until slightly thinner than ¼ inch.

Put a bit of vegetable oil in a saucer or small, shallow dish. Dip a 2-inch round biscuit cutter into the oil to coat the cutting edge. Gently peel back the top piece of parchment or silicone mat and cut the crackers.

Peel the cut pieces off the parchment with either your hands or a small metal spatula and transfer them to the prepared pans. They won’t spread, so you can position them quite close to each other, nearly touching. Gather any scraps, roll them out, and cut more crackers until all of the dough has been used.

Bake for 12 minutes, then rotate the pans and switch racks and bake for 12 to 15 minutes, until the crackers are golden brown and crisp. Thicker crackers may require longer baking.

Immediately transfer the crackers to a wire rack to cool completely. They will get crispier as they cool.

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