I posted a recipe and method for rosemary and olive oil crackers a little while ago. Today's version is using up a jar of olive tapenade This is quite a salty cracker but excellent served with some lactose free cream cheese and a dollop of the charred red pepper sauce.
150g gluten free flour ( 40% urid lentil, 40% tapioca, 20% cornmeal)
3/4 tsp baking powder
2 tbsp olive tapenade
1/4 tsp salt (I would leave this out next time)
1 tbsp olive oil
water to form stiff dough
Mix all ingredients except for water until evenly dispersed. I just whizzed it in the food mixer.
|raw ingredients mixed except water|
Add water slowly until the dough just begins to go into claggy lumps.
|water added while stirring|
If you pick it up in your hands it will compress into a firm dough.
Wrap in cling film until ready to use.
I use my pasta roller for crackers as it saves a lot of hard work. Make a flat patty of dough and put it through the pasta roller several times at the widest setting. To begin with it will fracture and fall in little bits. Just collect them together and keep putting through until the dough forms a smooth sheet. When it is making a sheet start making the roller narrower until you have dough the thickness you want. I tend to put the dough through a few times in the in-between settings, folding the dough and putting it, fold first, through the roller.
Otherwise knead until flexible and roll as thin as you want and have energy for.
Cut to size, put on a un-greased non-stick baking sheet and cook at 170C (fan) for 7-8 minutes.
The crackers should just be tinged with brown. Put on a rack to cool. Store in an air tight container. These crackers are very crisp and keep well.
I put cream cheese and red pepper sauce on a couple of these and left them out. An hour later they still held their shape but were just beginning to get a bit soft. This would make them suitable for pre-loading at a party.