Just Crackers – Trial I

Disclaimer: My digital scale is not as sensitive as I would like it to be; it doesn’t show decimal places for grams, so I was unable to accurately weigh out the spices in these recipes. 

Cracker A

22 g amaranth flour
15 g arrowroot starch
8 g almond flour
1/8 tsp salt
1/16 tsp black pepper
1/8 tsp baking soda
1/4 tsp cream of tartar
1/4 tsp garlic powder
1/4 tsp onion powder
1.5 tsp herbs de provence
14 g olive oil

Preheat the oven to 350 degrees F.

Combine dry ingredients in a bowl. Add olive oil and water and stir with a wooden spoon until a dough ball begins to form. If the mixture is still too crumbly, add one tsp of water at a time until the dough forms a ball easily. The dough should be fairly easy to work with, at least a little crumbly, and leaves the hands a little greasy.

SAM_2273

Roll dough out between two sheets of parchment paper to about 1/6″ thick. Cut into 1″ squares with a pizza cutter. Prick each cracker with a fork. Use a small spatula to transfer crackers onto ungreased baking sheets lined with foil. Sprinkle the tops of the crackers lightly with kosher salt.

Bake for 20 minutes, checking and turning after 10 and 15.

SAM_2276

Panelists said:
Acceptability of Flavor: 7.3 / 10
Acceptability of Texture / Mouthfeel: 5.4 / 10
Overall Acceptability of Cracker: 6.3 / 10

Cracker B

51 g almond flour
3/4 tsp arrowroot starch
1/16 tsp sea salt
13 g agave nectar

Preheat the oven to 350 degrees F

Combine all ingredients in a bowl. Use a wooden spoon to press and fold until the dough comes together. (The consistency of the dough reminded me a little bit of shortbread dough for the cookies we used to make at Daveed’s.)

Roll dough out between two pieces of parchment paper to a 1/4″ thick rectangle. Score the dough with a pizza cutter and prick the crackers with a fork.

SAM_2277

Bake for 6 to 9 minutes, until golden brown with a slight orange tinge.

Panelists said:
Acceptability of Flavor: 6.8 / 10
Acceptability of Texture / Mouthfeel: 2.3 / 10
Overall Acceptability of Cracker: 5.6 / 10

Comments: “Not strong at first, then salty, then savory taste.” “Best flavor, but weird texture.”

Cracker C

25 g sweet white sorghum flour
23 g brown rice flour
5 g granulated sugar
3/16 tsp salt
1/8 tsp baking powder
11 g shortening, chilled
21 g cold water

Preheat the oven to 400 degrees F.

Combine dry ingredients in a bowl. Use a pastry cutter to cut in the shortening until the mixture resembles coarse meal. Add water and mix with a wooden spoon until the dough comes together. This dough is very easy to work with.

SAM_2280

Roll out dough between two sheets of parchment paper and roll out to 1/6″ thick. Use a pizza cutter to cut crackers into 1″ squares and prick crackers with a fork. Sprinkle the crackers lightly with kosher salt and transfer to ungreased baking sheets lined with foil.

Bake until the crackers are golden brown, about 15 minutes, checking at 10.

Panelists said:
Acceptability of Flavor: 5.7 / 10
Acceptability of Texture / Mouthfeel: 6.6 / 10
Overall Acceptability of Cracker: 5.7 / 10

Comments: “Yummy! =)” “Best crunch, but kind of floury.”

Cracker D

58 g dairy-free cheddar-like shreds
12 g shortening
8 g brown rice flour
10 g amaranth flour
8 g sweet white sorghum flour
7 g tapioca starch
2 g coconut flour
1/8 tsp sea salt
1/8 tsp garlic powder
1/8 tsp smoked paprika
7 g ice water

Combine all the ingredients except for ice water in a bowl. Use a pastry cutter to cut cheese into the dry ingredients until the mixture resembles coarse meal. Add ice water slowly and use a wooden spoon to mix until the dough comes together. Knead the dough in the bowl with your hands until it comes together. Flatten into a disk, wrap tightly in plastic wrap, and place in the freezer for 15 minutes.

Preheat the oven to 375 degrees F. Roll out the chilled dough between two sheets of parchment paper to 1/16″ thick. Use a pizza cutter to cut into 1″ squares. Transfer the crackers with a spatula to baking sheets lined with parchment and bake for 9 minutes, or until the crackers have puffed up slightly and are beginning to turn golden brown on the edges.

SAM_2281

Panelists said:
Acceptability of Flavor: 5.6 / 10
Acceptability of Texture / Mouthfeel: 1.1 / 10
Overall Acceptability of Cracker: 2.9 / 10

Comments: “Reminds me of garlic bread.” “Color creates expectation.” “Dark, mushroom savory taste. Tastes slightly cheesy after a second.”

Cracker E

9 g amaranth flour
12 g brown rice flour
11 g coconut flour
10 g almond flour
20 g sweet white sorghum flour
9 g teff flour
1/8 tsp xanthan gum
9 g coconut palm sugar
3/8 tsp baking powder
1/16 tsp baking soda
1/4 tsp kosher salt
18 g olive oil
33 g rice milk at room temp

Preheat the oven to 350 degrees F.

Combine dry ingredients in a bowl. Add olive oil and rice milk and mix with a wooden spoon until the dough comes together. Knead until smooth.

Roll dough out between two sheets of parchment paper to 1/8″ thick. With a pizza cutter, cut dough into 1″ squares. Bake for 12 minutes, checking at 9, or until the crackers are golden brown around the edges.

Panelists said:
Acceptability of Flavor: 6.3 / 10
Acceptability of Texture / Mouthfeel: 4.7 / 10
Overall Acceptability of Cracker: 5.1 / 10

Cracker F

31 g almond flour
35 g brown rice flour
35 g coconut flour
7 g arrowroot flour
1/8 tsp xanthan gum
23 g sweet white sorghum flour
3/8 tsp baking powder
35 g shortening
20 g rice milk
52 g water
kosher salt, black pepper, rosemary

Preheat the oven to 375 degrees F.

Combine flours, xanthan, and baking powder. Cut in shortening with a pastry cutter until the mixture resembles coarse meal. Add the liquids and stir with a wooden spoon until the dough forms.

SAM_2282

Roll dough out between two sheets of parchment paper to about 1/8″ thick. Use a pizza cutter to cut into 1″ squares. Transfer with small spatula to ungreased baking sheets lined with foil. Prick crackers with a fork. Sprinkle with salt, pepper, and rosemary. Bake for 14 minutes or until the edges begin to brown.

SAM_2283

Panelists said:
Acceptability of Flavor: 6.1 / 10
Acceptability of Texture / Mouthfeel: 3.7 / 10
Overall Acceptability of Cracker: 6.1 / 10

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