For my gluten free bread recipes, I currently use Bob's Red Mill Gluten Free Flour which I am able to buy in bulk from Sam's Club. Normally I can purchase the 1 to 1 Baking Flour from Bob's, but the other Bob's Red Mill Gluten Free Flour also works well. You MAY need to play with these recipes just a little bit to get the flour amount and dough/batter consistancy just right.
I always suggest adding all the flour except 1/3 cup and mix well. Set aside that 1/3 cup until you have the dough/batter mixed up. Then add additional, 1 Tbsp at a time, as needed.
I will note that the cracker recipe, which I use to make matzah for the Feast, does not work well in the pasta machine for me. It tends to be too gooey. I am still playing with that recipe to get it just right to be able to make crackers as quickly and easily as possible.
Our cracker recipe, I actually leave out the baking powder all the time. I don't see much difference between when I add it and when I don't. We do not believe it is a true leavening agent from a biblical persepctive, but I marked the recipe as optional for those who want to leave it out for the Feast. For more on this topic, I invite you to read our blog, Pesach Panic!
Please feel free to send me questions and comments if you have any and I will answer as quickly as possible.
MY FAVORITE GLUTEN FREE UNLEAVENED BREAD RECIPES©
from Torah For Women
Gluten Free Crackers
8 oz Gluten Free Flour (WEIGHED not measured in cups)
1 tsp Himalayan Pink Sea Salt
4-6 oz filtered water
1/4 tsp baking powder, optional, for a slightly lighter cracker (I leave out for the Feast of Unleavened Bread)
Salt, dried garlic (finely chopped), dried onion (finely chopped), or other toppings if desired.
IMPORTANT NOTE FOR THIS RECIPE: This recipe was created to use THRIVE GF Flour mix, but can be used with other GF Flours as well. The key for this one is that it is NOT a “Cups" recipe, and needs to have the flour measured out in ounces. Many GF flours are different by weight, so this is very important for the right consistency dough.
Preheat oven to 400. Mix all dry ingredients well. Place a well in the middle of the dry ingredients and gently pour in about 4 ounces of the water, setting aside the rest in case it is needed. Mix all ingredients together with a fork until forms a nice ball. The dough needs to be soft, but NOT sticky. If it is too dry, add a little more water, 1Tbsp at a time and mix well. Knead gently for just a minute or two. Cut dough in half. On parchment, roll out one half very thin. Then do the same with the other half. With a fork, poke holes in the dough to allow steam to escape while cooking. Cut to desired size using pizza cutter. I usually cut to individual cracker sizes, like snack crackers.
Bake for 5-15 minutes, depending on size you cut the crackers into. Watch them carefully and if they need more cooking time, only add 2-3 minutes at a time so that they do not over-cook or burn. These can go from almost done to burnt in just a short period of time. So PLEASE remember to keep an eye on them, don't get distracted - because the over done ones taste nasty! Depending on your humidity outside and inside they can last for up to a month. Store in an airtight container or jar. Serve with your favorite dip, soup, salsa, cheese, or hummus.
VARIATIONS: Add 1-2 tsp rosemary to the crackers for a taste treat. You can also add other herbs or spices to go with the dip, cheese, or soup you will be serving these with, or Parmesan cheese to the dry ingredients, before adding water. With dry herbs or Parmesan, you may need to add a bit more water to make it roll-able. Herb suggestions: Dill, onion, garlic, chive, chili powder, Thyme.
Gluten Free Naan Bread
1 Tbsp ground Chia seeds +1 Tbsp water, place in a bowl & sit a minute
1 Cup Gluten Free Flour
1 Cup Organic Whole Milk (Or 1 Cup water & 4-5 Tbsp THRIVE Powdered Milk)Salt to taste
Spices: Fresh or dried dill, curry powder, onion powder, garlic powder
Mix together all ingredients. Batter should be somewhat runny so that when you place it on the griddle it flows evenly. Heat an electric griddle to 350 degrees F. Pour about 1/3 cup batter onto hot griddle, spread thin with a spatula, keeping in a circle shape as best as possible. Allow to cook first side until top is no longer wet and flowing, without burning bottom. Flip and cook the second side just until done. Remove from griddle and continue until all batter is used up. Stack naan breads in a circular pattern on the serving plate to keep them warm and to make ready for serving. Serve with Curried chicken, humus, baba ganoush, or any of your favorite fillings. Also delicious spiced with southwestern spices and served as a soft taco shell or wrap.
You can also vary the gluten free in gredients a bit for a slightly different flavor. Here are two alternate recipes that I have used with success - the one with coconut flour has a distinct coconut flavor and may not go with all main dish meals.
Alternate Recipe 1
1 Tbsp ground Chia seeds + 1 Tbsp water, place these in bowl & sit a minute
1/2 Cup Almond Flour
1/2 Cup Gluten Free Flour
1 Cup Organic Coconut Milk (Or 1 Cup Organic whole milk, or 1 Cup water & 4-5 Tbsp Powdered milk, for creamier texture)
Salt and herbs to taste
Alternate Recipe 2
1 Tbsp ground Chia seeds plus 1 Tbsp water, place in bowl & sit a minute
1 Cup Almond Flour
1/8 Cup Gluten Free Flour
3 Tbsp Coconut Flour
1 1/2 Cups whole milk
Salt and herbs to taste
Dutch Oven Pancake
½ Cup butter
1 ½ Cups milk (higher fat works better – whole or 2%)
1 ½ Cups gluten-free flour
Prepare a 4 ½ quart pan (I use my 11X2 inch round stoneware baking dish). Feeds 4-6 people.
Melt butter in the pan in a 425 degrees F oven while it preheats. Put eggs into blender and whirl on high speed for about 1 minute. With motor running, pour in milk. Slowly add flour with motor running, about 1 heaping Tbsp at a time. Continue to whirl for 30 seconds. Pour into the pan while it’s still on the oven rack. Close oven and bake until puffy, about 20-25 minutes. DO NOT OPEN THE OVEN DOOR WHILE BAKING! Pancake will “fall.”
Some pancakes puff up on the outside edges, giving a unique lifted outer edge.
NOTE: This recipe is the same as my standard recipe using wheat flour. It may not cook up quite as “dramatic” in presentation as the original recipe and tends not to puff up the sides as well. Yet it is still delicious and works wonderful served with fruit, syrup, or sprinkled with powdered sugar.
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