Sorghum flour Archives - Page 5 of 6 - American Sorghum

I have been thinking of making these crackers for like past 2 months, but every time I though of making these, I baked something else. :P I came up with this recipe last summer when I was on diet :P and wanted some light snack to eat with my afternoon tea or juice. The first time I made these crackers, it wasn't a great success but over the time I think I have perfected my recipe. It's a gluten free recipe so good news for all of those who are looking for gluten free recipes! :) Before I share this recipe, there is one thing I would like to mention, if you have a food processor, go ahead and use it. This dough is a little bit tricky to handle and also breaks while rolling out. If you don't have a food processor, then use a pastry blender or 2 knifes to cut the butter. So let's get to the recipe, I hope you guys like it! :) Ingredients: 3/4 cup sorghum flour 1/4 cup fine corn meal 1/4 cup rice powder 1/2 tsp baking powder 4 tbsp very cold butter cut in pieces 5-7 tbsp very cold ice water 3/4 tsp salt 2 pinches red chilli flakes 1/2 tsp crushed black pepper Few pinches of dried rosemary, thyme and oregano Directions: If using pastry blender, add in all the dry ingredients and spices in a bowl. Whisk them nicely. Add in the butter and start cutting the butter into the flour mixture. When the butter is all mixed in with the flour, start adding water. I added about 7 tbsp water. You may need less water if the flour is fine. Also if you are making this dough in a food processor then add less water as the dough comes together very quickly. Now make a disk of this dough. Wrap it in a cling film and keep it in a freezer for about 10-15 minutes. In the mean while preheat your oven to 200 degrees celsius or 400 degrees fahrenheit. Line the baking sheet with parchment paper. After the dough is well rested, roll out into a 20 cm circle. While you are rolling, the dough might break apart, you can lightly pat it to keep it together. Using a knife or pastry cutter, cut the rolled up sheet into 1 inch squares. Prick the each squares with a fork. Carefully place all the squares on to a lined baking sheet. Bake them in a preheated oven for 20 minutes. After they are baked, keep them in the oven for about 5 minutes and then take them out. Place on a wire rack to cool off. Serve and enjoy!!

Sorghum crackers!

by Joshua AuerbachSorghum News August 19, 2014August 27, 2014Comments are Disabled

Sorghum Harvest Farming

Sorghum is a Smart Crop

by Joshua AuerbachSorghum News July 18, 2014Comments are Disabled

gluten-free-pizza

Gluten-Free Pizza Tasting & Recipe

by Joshua AuerbachSorghum News July 9, 2014July 9, 2014Comments are Disabled

Sweet potato pancakes & sorghum

Sorghum and Sweet Potato Pancakes

by Joshua AuerbachSorghum News June 20, 2014June 20, 2014Comments are Disabled

Sorghum Banana Bread Doughnut

Gluten-free Banana Bread Doughnut Day

by Joshua AuerbachSorghum News June 6, 2014June 6, 2014Comments are Disabled

A gluten-free opportunity for sorghum

by Joshua AuerbachSorghum News May 27, 2014May 27, 2014Comments are Disabled

Gluten-free Vegan Cookie Ice Cream Sandwiches Recipe

by Joshua AuerbachSorghum News May 23, 2014Comments are Disabled