More than pasta

Pasta machine helps make crackers thin like ones bought in the store.
Crackers are something we like to make but they do not usually come out crispy like those purchased commercially. That is until now.

Recently our daughter came up with the idea of using her pasta machine to help roll the cracker dough thin enough to come out like commercial crackers. This sounded like a great idea. We decided to try it out on a recipe we found on the internet.

Savory Gluten Free Crackers is a recipe we found at bobsredmill.com. It is a savory cracker without corn, wheat, yeast, milk or egg. Sprinkled with sea salt is becomes a saltine-type cracker. We altered the recipe slightly to adjust the spices to our tastes.

Ingredients as we made the recipe are:

3/4 cup amaranth flour

1/2 cup arrowroot starch

1/4 cup almond meal/flour

1/4 teaspoon salt

1/2 teaspoon cinnamon

3 tablespoon vegetable oil

3 to 4 tablespoon water

1/2 teaspoon baking soda

1 teaspoon cream of tartar

1/2 teaspoon caraway seeds

1/4 tsp. garlic salt

1 teaspoon crushed dried oregano leaves

Sesame seeds to sprinkle on baking pan

Directions:

Preheat oven to 350 degrees.
Lightly crush caraway seeds using a mortal and pestle.
Place all dry ingredients except the sesame seeds in large bowl and stir to combine.
Mix oil and 3 tablespoons water together and add all at once to flour mixture. Stir only until a ball forms. If ball appears dry and crumbly add a little more water, one teaspoon at a time, until ball hangs together. The moisture content of flour can vary.
Roll half of the dough at a time, rolling quite thin using wax paper if needed. This is where we put the dough through the pasta machine until they are the desired thinness. Cut into 1-1/2 inch squares or triangles and prick with fork.

Sprinkle sesame seeds onto un-greased cookie sheet and transfer cracker cut-outs to cookie sheet. Bake 15 minutes. Place crackers on wire rack, place it back on the cookie sheet and return it back to the oven to crisp another 5 to 7 minutes.
Cool completely before storing in an airtight container. Repeat with other half of dough. This recipe makes 3 to 4 dozen crackers.

New recipes are always fun to try. If anyone has a favorite cracker recipe please share it in the comment space below.