Side Dish
FLAVOURED CRACKER THINS
Create your own crackers with 3 different spice mixes!
Ingredients
Crackers
- Gluten Free Pizza Crust Mix with Yeast (Bob’s Red Mill)
- 1-1/4 cup water (warm)
- 2 eggs
- 2 tbsp olive oil
- 1/4 cup olive oil (for brushing)
- Extra gluten free flour (for rolling surfaces)
Italian: Mix together
- 1-1/2 tsp Windsor® Kosher Salt
- 1 tbsp fresh rosemary (or dried, chopped)
- 1 tbsp pine nuts (chopped)
- Windsor® Black Peppercorns (freshly ground)
Indian: Mix together
- 1-1/2 tsp Windsor® Kosher Salt
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp turmeric
- 1 tbsp sesame seeds
Fennel: Mix together
- 1 tsp Windsor® Kosher Salt
- 1/2 tsp Windsor® Roasted Garlic with Sea Salt (freshly ground)
- 1 tsp Windsor® Black Peppercorns (freshly ground)
- 1 tbsp fennel seeds (freshly ground)
Crackers
- Gluten Free Pizza Crust Mix with Yeast (Bob’s Red Mill)
- 1-1/4 cup water (warm)
- 2 eggs
- 2 tbsp olive oil
- 1/4 cup olive oil (for brushing)
- Extra gluten free flour (for rolling surfaces)
Italian: Mix together
- 1-1/2 tsp Windsor® Kosher Salt
- 1 tbsp fresh rosemary (or dried, chopped)
- 1 tbsp pine nuts (chopped)
- Windsor® Black Peppercorns (freshly ground)
Indian: Mix together
- 1-1/2 tsp Windsor® Kosher Salt
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp turmeric
- 1 tbsp sesame seeds
Fennel: Mix together
- 1 tsp Windsor® Kosher Salt
- 1/2 tsp Windsor® Roasted Garlic with Sea Salt (freshly ground)
- 1 tsp Windsor® Black Peppercorns (freshly ground)
- 1 tbsp fennel seeds (freshly ground)
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Recipe Preparation
For the Crackers
- Preheat the oven to 350°F (180°C).
- Mix yeast with warm water in a medium-size bowl and let sit for a few minutes until the yeast has dissolved.
- Stir mixture, add the eggs and oil then add the pizza flour. Beat at medium speed for 1 minute. Cover the bowl with a tea towel and let rise for 20 minutes until it has doubled in size.
- Knead on a well floured surface until the dough forms a ball, place back in bowl and let rise again for 5 minutes.
- Divide dough into 6 wedges. Place one of the wedges between 2 well floured pieces of parchment and roll out as thin as possible. Peel off the top layer of parchment and transfer the dough and bottom parchment to a baking sheet.
- Brush with olive oil and sprinkle with 1 to 2 teaspoons (5-10 mL) of the desired salt mixture.
- Score dough in strips about 1 inch (2.5 cm) to 1 1/2 inches (3.8 cm) thick. Each 6th should yield 10 to 12 strips.
- Bake for 20 to 25 minutes or until crispy and brown on edges. Place on a cooling rack for 5 minutes. Separate the strips. Repeat. Store in an airtight container.