LIVING

With EoE, Allergies, Asthma and a G-Tube

Savory, but not saveable

I got excited when I found a cracker recipe for Gage. I found it on whole living daily. A site i’ve recently come across and have found a number of recipes I can use. The crackers are called Addictive, Savory Allergy Free (GFCF) Cheddar Crackers. I would love to feed Gage a flavored snack cracker rather then his cardboard rye crackers. Which, he loves, but he’s 3 and deserves yummy snack crackers like every other kid.
Let’s get started.
Makes 2 dozen 1 ½-inch crackers

1/2 cup + 2 Tablespoons Authentic Foods GF Classical Blend or my Basic Gluten-Free Flour Mix – I used Bob’s Red Mill baking flour mix
2 Tablespoons sorghum flour
2 Tablespoons golden flaxseed meal
¼ teaspoon xanthan gum
¼ teaspoon baking soda
¼ teaspoon salt
Pinch cayenne pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
¼ cup + 1 Tablespoon dairy-free, soy-free vegetable shortening – I used crisco
1 ½ teaspoons light agave nectar
1 Tablespoon + 1 teaspoon rice milk – I used regular milk
¼ cup Daiya “Cheddar” Cheese – I used regular cheese

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Pre-heat the oven to 325 and line a cookie sheet with parchment paper.

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Whisk flour mix, sorghum flour, flaxseed meal, xanthan gum, baking soda, salt, and spices. I used Bob’s Red mill baking mix for my flour mixture. I do NOT advise this and I’ll tell you why in a minute.

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She had written the recipe so that you cream the vegetable  shortening and agave nectar then add it to the flour mixture. I read it wrong and dumped it right into the flour. Still came out the same. I was also suppose to use a stand mixer with a paddle. I don’t have either. I would LOVE a stand mixer. I would also love a dehydrator, new large food processor and bread maker. Shoot, let’s go ahead and throw in a new camera while i’m at it.

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Roll the dough into a ball with your hands. Then smash the ball on a piece of parchment paper into a disc. Then place another sheet of parchment paper on top and roll the dough with a rolling pin until it’s an 1/8″ thick.

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Once the dough is rolled start cutting the circles. They should be between 1-1/2″ and 2″ big. I ended up using the cap from a spice jar. Move the circles to the cookie sheet with parchment paper on it. Jab each circle with a fork 3 times.

imagePop them in the oven and bake for about 18 minutes until you can smell them and they’re golden brown. When you remove them let them sit on the cookie sheet for 5 minutes before moving them to a cooling rack.

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Once they’ve cooled find your taste tester.
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My tester loved them and went for more.
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However, as he chewed he changed his mind.

So I grabbed a cracker and tried it. At first they did taste good. Then as you chew you get the real flavor, beans. I shouldn’t have used the Bob’s Red Mill flour mix for these. They were gross, so we ended up feeding them to the birds. I am going to attempt them again, but with millet instead. The original recipe calls for a rice flour mixture but Gage can’t have rice.

I’ll get this recipe figured out!

April 30, 2012 - Posted by | Gage's allergies, LIVING | , , , , ,

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