Finding a store bought cracker has been an elusive quest for my gf teenager. Many of the store bought crackers are heavily flavoured with cheese and have way too many seeds for my son’s liking. We buy Schar crackers and Glutino Bagel chips but if you are looking to make your own crackers, then here are a few suggestions:
1. Parmesan and Seed Biscuits
A recipe from the team at Yum Gluten Free
175 g gf flour
85 g butter
1 egg yolk, mixed with 3 tablespoons cold water
1 egg, beaten
3 tablespoons grated parmesan
1 tablespoon sesame seeds
Put flour and butter into a food processor and whizz until fine. Sprinkle the egg and water mixture on top and pulse again until the mixture starts to come together. Tip the mixture onto a board and gently squeezes the pastry into a ball, adding more water if it feels dry.
Heat oven to 190 C. Roll the pastry into a large rectangle, 20 x 30 cm. Brush sheet with beaten egg and cut in half width-ways. Sprinkle one half with parmesan and the other with sesame seeds. Lightly roll them with a rolling pin to press cheese and seeds in. If you like your biscuits a little salty, then sprinkle and press sea salt flakes onto biscuits.
Cut each half into 12 – 15 sticks. Arrange on a baking tray and chill for 10 minutes.
Bake for 8 – 10 minutes until golden brown.
2. Gluten Free Parmesan Crackers
A recipe from the SBS Food recipes archive, this is a lovely combination of almond meal and parmesan
3. Gluten Free Crackers made with buckwheat and flaxseed meal
4. Cheddar Crackers with a big cheesy flavour
500 g Carisma potatoes, peeled, grated and squeezed to remove liquid
100 g chorizo sausage finely chopped
1 tsp chopped rosemary
2 cloves garlic, chopped
1 egg, lightly whisked
2 tablespoons gluten free plain flour
Combine potato, chorizo, rosemary, garlic, egg and flour. Season to taste.
Heat a large non-stick frypan over medium heat. Cook ¼ cupfuls of mixture for 4 – 5 minutes, until golden.
Turn and cook other side for 3 – 4 minutes, until golden and crisp.
Serve with salad leaves and aioli.
(Coles December 2013 Magazine)
Found in the supermarket recently were these Texan Chicken Wing Nibbles. Perfect for a Sunday lunch served with a salad or a Footie night snack.
Spicy and sticky and full of flavour, a great standby for the freezer.
What are the popular gluten free snacks in my house?
If you would have asked me this question three years ago or three months ago, I might have given you a different answer. There are many reasons for a change in eating patterns and habits but gluten free eaters are like the mainstream eaters, they like to have a change.
Gluten free eating is restrictive by its very nature and so an important lesson this mother has learnt is that you have to vary what snacks you have on offer in the house.
So this month Carman’s Greek Yoghurt and Blueberry Bars are disappearing quickly out of the cupboard. Liked by gluten free and non gluten free eaters alike.
Frugo’s had lost ground in my house for a few months, but they are popular again as a ‘grab a packet while heading out the door’ snack.
Mini Snickers and Turkish Delights have also come back into vogue. It might be that they have been a recent ‘special’ and therefore cheaper or it might be because I have a weakness for Turkish Delight and I’ll use any excuse to have them in the snack basket.
Menz Gluten Free Honeycomb available in The Reject Shop and Coles is a handy item to know about. With few chocolate products gluten free or without a warning statement about gluten, this one is worthwhile knowing about. A friend will be having her two grandaughters (both coeliac) visit over the school holidays, so I made sure I put an extra packet in my shopping trolley so that she would have a gluten free treat for them.
How simple are these!
Pre-heat oven to 160 C.
Grate parmesan cheese.
Place a baking sheet of paper onto an oven tray. Draw tea cup size circles on the paper. Turn paper over. Fill the circles with grated cheese. Place in oven until golden. Remove from tray with a spatula and place onto a cake rack to cool and harden. Keep in an air-tight container. You can place circles over a rolling pin to make crescent shapes.
(from Gillian Hirst The Courier Mail Tuesday, October 20, 2009)
Today I received my box full of ….. gluten free Mexican goodies: Totopos (Corn Chips), Tostaditas (Deep Fried Tortillas), White Corn Tortillas, Blue Totopos (Corn Chips). It is almost three years since I launched my blog so upon opening my box full of gluten free Mexican goodies from El Cielo, I reflected back to our first box full of gluten free goodies and my first blog post.
My blog was inspired by my friend Mandy’s gluten free box full of goodies she sent my son when he was first diagnosed. And my blog became my box full of…. gluten free goodies: recipes, experiences, products, travel tips and short cuts.
So today’s share is El Cielo’s range of gluten free Mexican foods.
While we generally make do with supermarket corn chips and tortillas my ‘regular eating son’ recently talked about the Tostaditas I had purchased in Melbourne at Casa Iberica . Cooked in Rice Bran oil, these tostaditas were crisp and crunchy and memorable. I promised that I would ‘look around’ and see what I could find. I contacted Latin Taste the makers of the tostaditas and they referred me to El Cielo and their on-line shop . If you live in Melbourne you can go to their pick up points in Port Melbourne or South Melbourne. Take a look also at their recipes. Mexican lasagne made with tortillas is a great concept and the Mexican Rice recipe took me back to my childhood and my mother’s ‘Garlic Rice’.
With a marinated pork shoulder basted and resting in the fridge to go in the slow cooker for dinner tonight, I know that the stars have been aligned and now we can have not only pulled pork but pulled pork on crisp and crunchy tostaditas.
This recipe called out to me to make it. I had gluten free Weet Bix stored in the freezer as I didn’t use the full packet for Rum Balls at Christmas. I had a handful of ‘Little Gems’ tucked away waiting to be used. And the rest of the ingredients are standard pantry items.
The recipe was a ‘gluten’ recipe but with minor substitutions and adjustments eg gluten free Weet Bix, gluten free Cocoa powder, gluten free icing sugar and gluten free decorations, the rest was easy.
12 gluten free Weet Bix, crushed*
3/4 cup brown sugar
1/2 cup desiccated coconut
1/4 cup cocoa powder, sifted
200 g butter, melted
1 egg, lightly beaten
colourful gluten free sprinkles, confetti, decorations
2 1/4 cups gf icing sugar
1/3 cup cocoa powder
30 g butter, finely chopped allow to soften
1/4 cup boiling water
Preheat oven to moderate, 180 C (160C fan forced). Line with baking paper, a 18 x 28 cm slice pan.
In a bowl, combine crushed weet bix, sugar, coconut and cocoa. Mix well.
Add butter and egg and mix until combined.
Press mixture firmly into pan.
Bake for 15 – 20 minutes until firm to touch.
In a bowl, sift icing sugar and cocoa. Add butter, then boiling water and stir until smooth.
Using a bread and butter knife (non serrated edge blade), spread icing over warm slice. Sprinkle with decorations. Chill 2 hours or until firm before cutting into squares or rectangles. Store in an airtight container.
* I am not sure exactly how many Weet Bix I used as I had crushed and stored them before freezing and forgot to label the number in the freezer bag. If mixture is too wet, add another Weet Bix.
(from Woman’s Day …. Preparation: Domenica Reddje)