I know better, I really do, but the pictures looked so nice, and the author assured me it works with gluten free flour as well as with wheat. The result was a liquidy, sticky mess with no form or function with a texture of 10/10 on the crumbly scale: it was supposed to be a gluten free Oreo but is only fit for cookie crumbs. I knew there was too much sugar and butter proportionally to too little flour, but she said it worked, ugh! But I did just find a great recipe for gluten free crackers, sort of ritz like, that I also decided to modify into an Oreo recipe as well, and it worked! So if you are going to bake gluten free, use a recipe developed specifically for gluten free flours, and when in doubt, eat Oreos!
Basic Gluten Free Crackers:
1/2 cup oat flour
1/4 cup corn flour (not corn starch, could use millet or brown rice)
1/4 cup corn meal (adds crunch but could use millet or brown rice)
2 T sugar
1/2 tsp salt
1/4 tsp xanthin gum
Whisk together then cut in 2 T of cold butter (plant butter is fine) until fine and crumbly. Stir in just enough ice cold water to form a stiff, but not sticky dough (it should stick together but be a bit crumbly but not stick to your fingers or rolling pin), a couple tablespoons is plenty. Add extra water or flour as needed to get the necessary consistency. Roll out on a greased cookie sheet or silicone baking mat until 1/4 inch thick and cut into 1-2" squares or rectangles. Poke each with a fork and separate by and inch or so. Brush with melted butter and sprinkle with salt or your choice of seasoning (herbs or bouillon). Bake in a 350 degree oven until slightly browned and crispy. Cool on the baking sheet and then on a wire rack.
Oreo adaptation:
Use 2 T cocoa powder and 2 T brown rice flour in place of corn meal, increase sugar to 1/4 cup, reduce salt to 1/4 tsp, and add 1/2 tsp vanilla with the water. Brush with melted butter and sprinkle with sugar (skip sugar if frosting). Fill with your favorite frosting or enjoy plain.
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