Kitchen Wisdom Gluten Free Cannellini Crackers are seriously crunchy and flavorful. I enjoy some store bought crackers, but recently decided I could probably make something tastier from my kitchen. As many of you may already know, I have been using cannellini beans in many untraditional applications. Cannellini are white kidney beans, packed with protein, low in fat and quite tasty; just mash or whirl in a food processor. I have learned to embrace parchment paper for rolling. Certainly not every gluten free dough requires a barrier like parchment, but this recipe does. I roll the dough super thin 1/8 of an inch or less. Cooking the crackers in high heat allows for a flash of heat, so the center becomes crunchy. I also use red wine vinegar as an additional leaven, which provides puffiness, thus the visibly elevated bumps in the center of most of the crackers. This recipe makes enough for a double batch, but don’t let that fool you, I promise your loved ones will eat these up too quick to notice it was a double batch!
Yields approximately 6 dozen
¼ cup gluten free Sweet White Rice Flour
½ cup + 3 tablespoons gluten free Potato Starch
¼ cup + 1 tablespoon gluten free Tapioca Flour
2 tablespoons gluten free Sorghum Flour
½ teaspoon Baking Powder
¼ teaspoon Guar Gum
½ teaspoon Salt
½ cup Cannellini Bean (mashed)
½ teaspoon gluten free Red Wine Vinegar
½ cup ice cold Water
4 tablespoons + 2 teaspoons Extra Virgin Olive Oil
1 ½ teaspoons Kosher Salt
Pre-heat the oven to 400 degrees. Mash Cannellini beans to make an even and packed ½ cup of mash, set aside. Cut 2 pieces of parchment the interior size of a cookie sheet and set aside.
Combine sweet rice flour, potato starch, tapioca flour, sorghum, baking powder, guar gum and salt in the bowl of a food processor. Pulse a few times to whisk together and thoroughly combine.
Add the bean mash in two batches and pulse a number of times until the flour resembles coarse crumbs. Add the vinegar and 4 tablespoons olive oil and pulse to thoroughly combine. Add the ice cold water slowly, gently pulsing, allowing the streaming water to fully combine. Once the dough forms, it will be tacky but not so tacky that it is a moist cookie dough, if it is too moist add a tablespoon of sweet rice flour to thicken, then pulse for final whirl.
Cut the dough in half. Place half of the dough in the center of two pieces of parchment. Flatten from the center outward with the palm of your hand, then use a rolling pin and begin to roll from the center out. To square off the dough during rolling: Gently fold the uneven edges into themselves, cover with parchment and gently roll just the edges. Ultimately the dough should be no thicker than 1/8 of an inch, within a square size of 10” x 12”.
Use a pizza cutter to create cut lines; cut strips about 1” wide x 2 – 3” long. Brush the remaining olive oil across the top surface. Sprinkle surface evenly with Kosher Salt. Transfer dough with parchment beneath it to a cookie sheet.
Bake for 8 minutes, turn and bake an additional 8 minutes. Remove cracker sheet with parchment to a cooling rack. Once cool, use your hands to gently break along lines and wrap in wax paper and store in a tin or bakery box.
“Cannellini Crackers” by Liz Conforti, Forget What You Know About Wheat(c)2014
Enjoy with Kitchen Wisdom Gluten Free Creamy & Delectable Cannellini Bean Dip
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