Categorized | Food Fascinations

Wheat-free Arrowroot Crackers*


 

While pondering what I will make with my left-over Arrowroot flour I found other birds-of-a-feather trying the same thing online.

The following link has interesting perspectives on the differences between the nutrition of cornstarch vs. the use of arrowroot flour. It seems that you can use them both equally except that arrowroot breaks down under higher heat.

http://girlmeetsnourishment.com/arrowroot-vs-cornstarch/

Some have a problem with using corn because of the chemical and bleaching process involved along with the fact that the corn can be a GMO product….and that opens a whole can of worms! It isn’t ALL about GMO’s. One site says arrowroot may have 7 times more carbs than corn starch. Corn starch has more sodium (3x), potassium (lots more), fiber, protein, vitamins A, C, and B-6, calcium, iron, and magnesium.BUT! the site I trust says that Arrowroot has 37 less calories/128 g., 1 % less carbs,1% less iron and only 17% fiber as compared to the Cornstarch, and negligible protein in either– so figure

So….anyways…I was very excited to find that Breton has finally made a wheat-free cracker. Everything of this nature is expensive! That meant I wanted to make my own.  I looked high and low on the net and found one cracker that had so much sugar in it I would rather call it a cookie…so I bought a Breton package and started re-inventing them.

Wheat-Free ARROWROOT CRACKERS

½ cup or more arrowroot flour/starch, 1/8 cup bean flour(or pea flour when I get my peas ground),  ¼ cup tapioca starch (or GMO cornstarch…snicker) or more arrowroot flour for softer cracker, 1/8 cup brown rice flour, ¼ ts. salt, 1 tsp. baking soda*, 1 ts. sugar, ½ ts. xanthan gum, 1/8 ts. onion powder, 1/16 ts. garlic powder, and chopped chives to your liking. Mix the previous ingredients, and then add ¼ cup butter, and then about 1/2 cup water to make pie-like dough. Roll 1/8 “ thick on parchment paper. Cut lines in squares/circles and poke with fork. Bake 350F for 10 minutes or until golden. Cool before moving or use caution.recipe-for-gluten-free-crackers

*They were awesome. Next time I might try adding 1/4 tsp. baking powder in addition to the baking soda~~~~~~~~~~~~~~~~~~

*You may use this recipe for your own personal use and not for financial gain, as all rights belong to sherry at sherryvsthebackcountry.ca. If you share the recipe, please send this information with it as well as this blog link.

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Poking holes keeps them from cracking.

Poking holes keeps them from cracking.

If it's this sticky then there isn't enough flour...so add more as you need and spread some on your working surface and the top of the dough.

If it’s this sticky then there isn’t enough flour…so add more as you need and spread some on your working surface and the top of the dough as you roll it out.

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Can you grow Arrowroot? (Funny…it always ends this way with me)      

http://www.mightygarden.com/biennials/how-to-grow-arrowroot.html

http://www.houseplantsguru.com/how-to-grow-pepper-plants-and-arrowroot-plants

http://www.herbsarespecial.com.au/free-herb-information/arrowroot.html

The round Breton cracker on top of my easier to make square ones...but if you can only eat ROUND crackers then find a narrow size canning jar lid.

The round Breton cracker on top of my easier to make square ones…but if you can only eat ROUND crackers then find a narrow size canning jar lid to cut them with.

 

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One Response to “Wheat-free Arrowroot Crackers*”

  1. Naomi says:

    When I get some spare time, I’m going to try this! :)

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