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No-Wheat Recipes
Mon 29-Nov-10
1:41 am
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Michelle from Oregon
Oregon, USA

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maggenpie said:

I've been making flakey cheese crackers for ages, I can't remember where I got the recipe from but its the same as here.

I only use half the amount of cheese and find thats plenty, they are still extremely cheesey.


 

Ruthie, I have tried to do crackers before, and have a hard time getting them thin enough to be crisp. Do you have any tricks?

If you can't be a shining example, be a terrible warning!

Mon 29-Nov-10
7:42 pm
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maggenpie
Cornwall, UK

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I think I make mine rather thicker than I should, and they are softly crumbly and flakey. Rather like a flakey pastry but more substantial and very cheesy. It was a case of them turning out that way the first time, liking them and always doing the same after that.

If you want a hard, crisp cracker I have no idea, sorry.

Never assume anything - except an occasional air of intelligence.

Tue 30-Nov-10
10:59 am
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Toffeeapple
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maggenpie said:

If you want a hard, crisp cracker I have no idea, sorry.


 

How about cooking at a lower temperature for a longer time?

I'll try that again!

Tue 30-Nov-10
2:35 pm
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Michelle from Oregon
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Hmmmm, thats a thought.

Dan got me a dehydrator for my birthday, and I noticed that one of the things you can do with it is make crackers (not just recrisp them) so I might give that a try too.

If you can't be a shining example, be a terrible warning!

Tue 30-Nov-10
2:48 pm
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Toffeeapple
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Problem solved, perhaps.chef

I'll try that again!

Fri 21-Jan-11
8:52 pm
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maggenpie
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I made this gluten free flatbread recipe and I'm pleased to report that it is good!

Never assume anything - except an occasional air of intelligence.

Fri 21-Jan-11
8:58 pm
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Toffeeapple
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You made it then Ruthie?  You found tapioca starch and xanthan gum?  My mind boggles at the difficulties of sourcing the ingredients.

I'll try that again!

Sat 22-Jan-11
10:06 pm
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maggenpie
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Yep, I found them in my cupboard. big_laugh  

 

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Sat 22-Jan-11
10:18 pm
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Toffeeapple
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Of course - silly me!doh

I'll try that again!

Sat 22-Jan-11
10:33 pm
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maggenpie
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Its this gluten free lark - I've gathered all sorts of strange ingredients. Xanthan gum and tapioca starch are pretty much staples for me now. I've added juwar, millet and sweet rice flour to my store in the last few months. I've been using things like potato flour, rice flour, various corn flours and corn meals, chickpea flour and soya flour for years, but I can't resist trying new things. Nothing tastes like wheat, but I've found some tasty new alternatives to replace wheat bread, cakes and biscuits. Anyway, experimenting is fun. smile

Never assume anything - except an occasional air of intelligence.

Sat 22-Jan-11
10:39 pm
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Toffeeapple
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Ah yes, the gluten free.  I was reading Ruthdigs' blog the other day, she was searching for gluten flour to make Seitan whilst you are seeking to eliminate if from your life.  

Last week, OH's daughter called to ask where she would find brown rice flour - I asked what she wanted it for, answer - to make a Victoria sandwich cake!  confused!  Told her the classic WI recipe and she was thrilled that she needn't go searching.  People can make things so complicated.  Her cake tasted so good too, I am so pleased that she has started to bake.

I'll try that again!

Sat 22-Jan-11
10:41 pm
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brightspark
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You're right, Ruthie, experimenting is fun.

It must be difficult trying out different flours to suit, but you never know when you'll hit on a winning formula.

Can you not take wheat in any form?

"How do you spell 'Love'?" (Piglet). 

"You don't spell it, you feel it" (Pooh).

 'A hug,' said Pooh 'is always the right size!' 

Sat 22-Jan-11
10:43 pm
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brightspark
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TA, I wonder where she found the recipe that needed brown rice flour???

 

Yay 1+1 - haven't had that for   a  g  e  s  !!

"How do you spell 'Love'?" (Piglet). 

"You don't spell it, you feel it" (Pooh).

 'A hug,' said Pooh 'is always the right size!' 

Sat 22-Jan-11
10:51 pm
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Toffeeapple
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A Marguerite Patten book of all places - I was astounded, doubt that it was available in the war...

I'll try that again!

Sat 22-Jan-11
10:59 pm
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maggenpie
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brightspark said:

Can you not take wheat in any form?


 

Sadly no, no wheat, rye or barley for me. The results aren't life threatening but unpleasant.  My experiment with rye sourdough left me feeling ill no matter what I ate, so back to the gluten free I had to go. I'm sensitive to other things as well, so I stick mainly to goats milk, strictly limit my cheese (which I love) and sugar ( I have a sweet tooth too), and have now realised that potatoes don't do me any favours either.   

The internet is great though, there are so many recipe sites and blogs now. I can't resist tweaking recipes though and I do like making up my own sometimes.

Never assume anything - except an occasional air of intelligence.

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