GF Croccantini — Batch 3 working gf cracker recipe

 

GF Croccantini — Batch 3 - The Oat Version

Ingredients

Dry

½ cup white rice flour
¼ cup sorghum flour
1 Tbsp oat flour
2 Tbsp tapioca starch
1 tsp psyllium husk powder
½ tsp baking powder
¾ tsp fine salt

Wet

½ cup warm water
2 Tbsp extra-virgin olive oil

For the tops

Extra-virgin olive oil, for brushing
Flaky or coarse sea salt

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Method

1. Make the psyllium gel

Whisk together:

1 tsp psyllium husk powder
½ cup warm water

Let stand for 5 minutes, until slightly thickened.

2. Make the dough

In a separate bowl, whisk together:

white rice flour
sorghum flour
oat flour
tapioca starch
baking powder
salt

Add the psyllium gel and olive oil.

Mix until the dough comes together into a smooth, pliable, play-dough-like dough.

If the dough is crumbly, add water ½ teaspoon at a time until it comes together.

Let rest 10 minutes.

3. Roll

Place the dough between sheets of parchment.

Roll to approximately 1/16 inch thick.

Remove the top parchment.

Lightly brush with olive oil and sprinkle with flaky/coarse salt.

Cut into small rectangles and dock each cracker several times with a fork.

4. Bake

Bake at:

375°F for approximately 25 minutes

until completely baked and crisp.

Cool completely before judging texture.

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Batch 3 Results

Texture: hard, crisp, but lighter than Batches 1–2
Structure: excellent — holds together and carries toppings
Bubbles: tiny bubbles throughout some crackers
Flavor: noticeably improved over Batches 1–2
Flour taste: successfully baked out
Dex verdict: “They won't break my teeth.” 😂
Léonie verdict: “I'm digging them.”

Current status

This is our benchmark cracker.

The next experiment should change the baking method before substantially changing the formula, because the 25-minute bake at 375°F may be contributing to the hard crunch we're trying to soften.