tag:blogger.com,1999:blog-46014746635113158792011-06-05T22:39:51.262-07:00Some gluten-free recipes for you! :)wotseehttp://www.blogger.com/profile/16277238860557623024noreply@blogger.comBlogger11100tag:blogger.com,1999:blog-4601474663511315879.post-67403733415650175702011-06-05T22:39:00.000-07:002011-06-05T22:39:51.272-07:00<ul><li>4 c. gluten free flour mix**</li><li>1 1/2 tsp <span style="font-size: medium;">baking</span> powder</li><li>3/4 c. butter</li><li>1/3 c. milk</li><li>1 c. water</li><li>salt</li></ul><div></div><div>&nbsp;</div><ul><li>Preheat to 375. Mix the dry ingredients, then cut in the butter. Add liquid ingredients and mix into a dough. Place on parchment paper-lined baking sheet and roll out thinly. I used tapioca starch to dust but any gluten free flour or starch would work. Cut into crackers and pierce with a fork. Sprinkle salt to taste over the top.</li><li>Bake 5 minutes, then flip crackers over and separate. Bake another 5-7 minutes, or until browned slightly.</li></ul><div></div><ul><li>Makes a big batch.&nbsp;You can halve&nbsp;it and&nbsp;have enough to fill a quart-sized baggie. </li></ul><br />**(You can use&nbsp;unique mixture: 2 c. of the Bob's Red Mill <a href="http://glutenfreefoodreviews.com/bobs-red-mill-all-purpose-gf-baking-flour" target="_blank">All-Purpose GF Baking <span style="font-size: medium;">Flour</span></a>, and 2 c. of the following "basic mix" that I usually use: 1 c. rice flour, 3/4 c. potato starch, 3/4 c. cornstarch, 1 c. tapioca flour.)**<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4601474663511315879-6740373341565017570?l=gluten-freegourmet.blogspot.com' alt='' /></div>wotseehttp://www.blogger.com/profile/16277238860557623024noreply@blogger.com0