Craving something crispy that was gluten free and not disgustingly bad for me, I decided to try this recipe. Having picked up some chickpea flour while recently exploring Toronto’s always colourful Kensington Market, I was good to go.
I know, I know you’re saying… “whaaaat…? why on earth would I want to make my own crackers…?!” The best reason I can give you is because it’s like most things you make yourself – for the taste. Health is a close second. If you want me to keep going, I can also add cost. I could also tell you about a purchased box of GF crackers, from a fave GF pasta maker, that were, and probably not surprisingly…. oh-so-very-gross!
Lightening fast to put together and much like when I discovered making my own wheat thins a lot of fun to make. Seriously. The biggest thing to remember is to roll the dough out thinly. Almost see-through, in fact. This will ensure you get a very crisp cracker – which is after all, the whole idea.
Do what I did, and always say to do… the first time you make a recipe, follow it to the letter. Then get in there and try suggested alternatives or blaze a trail and use your own.