About Beth & gluten-free baking
I was introduced to the gluten-free diet when my daughter was diagnosed with Celiac Disease. Not as many store bought options back then and since I was an avid at-home baker I dove into gluten-free baking to provide her with the staples of a six year old’s social life. I’ve spent the last seventeen years experimenting with gluten-free baking (using friends and family as guinea pigs!) and developing recipes that are equal to, maybe better, than their gluten versions. I’ve also studied nutrition, whole grains, lower sugar content and have incorporated these things in to my own diet and baking.
Why crackers? They are an unusual product to make. Especially as the gluten-free baked goods marketplace has exploded with sweet products. Savory crackers seemed an important offering for those with restricted diets.
Gluten-free diners know to carry crackers with them when going out to eat. It’s nice to have something when the bread basket arrives. Be the envy of other diners at the table with these tasty crackers! Try them with butter.
Know your ingredients!
The ingredients for these crackers include wholegrain fours, flax seed meal, and spices that give them loads of flavor and a distinctive crunch. There are no starches in these crackers! My flours are sourced from Bob’s Red Mill in Oregon. With a dedicated gluten-free milling and packaging facility Bob’s is the gold standard for gluten-free flours.
Teff and Sorghum are ancient grains loaded with nutrients. Teff, an Ethiopian grain, is a complete protein. It contains vitamin C, is rich in iron and magnesium, vitamin B6 and fiber and has more calcium than any other grain. It’s flavor profile is nutty with a taste of molasses. Sorghum originated in North Africa. It is the fifth most important cereal crop after wheat, corn, rice and barley. It has high levels of magnesium, manganese, iron, copper, calcium, phosphorous and potassium. It is also high in protein and fiber. It is currently non-GMO. Flax seed is a super food!
Flax seed meal, which is what I use in my crackers, makes the nutrients in flax most available to our bodies. Flax is the richest plant-based source of omega-3 fatty acids and the number one source of antioxidants in human diets. It is high in fiber, low in carbs and contains protein, vitamin B1, manganese, magnesium, phosphorous and selenium.
Brown rice retains its husk which is beneficial for fiber, vitamin and nutrient content. It is high in protein and B vitamins.
Oats are a satiety “star” and their water soluble dietary fiber lowers cholesterol and reduces heart disease.
Raw pepitas are nutritional powerhouses! Though 90% of the pumpkin seeds in the US are from China I have sourced local, organic pepitas! They are a rich, dark green and impart a nutty, earthy depth of flavor to the Pumpkin Seed Cumin crackers. They are naturally high in magnesium and zinc and are a great source of omega-3 fats, antioxidants and fiber, especially when combined with flax seed meal. They are rich in tryptophan which aids in restful sleep.