Makes 40 x 1 inch round or 20 x 2 inch round crackers
- Gluten free & vegan
100g gluten-free flour
100g gluten-free oat flour or maize flour
½ teaspoon gluten-free baking powder
large pinch of salt
pinch xanthan gum
100g dairy-free margarine
1 tablespoon chopped herbs of choice
about 75 – 100ml plant-based milk
Preheat oven to 200°c /180°c fan oven / 400°f / gas mark 6.
Stir the flours, baking powder and salt together and sieve together at least twice or blend together in a food processor.
Rub in the margarine with the tips of your fingers to resemble fine breadcrumbs.
Mix in the chopped herbs.
Mix in plant-based milk to bind.
Roll out quite thinly. (If the pastry is too crumbly roll out on an opened out freezer bag.)
Use a pastry cutter to cut out crackers and place on a baking tray lined with greaseproof paper.
Bring together bits of pastry, roll out and cut out biscuits again. Do this until the pastry is used up.
Stir a pinch of paprika into 2 tablespoons plant-based milk. Brush over the biscuits and sprinkle with salt.
Bake for 10 to 15 minutes until puffed up and golden.
Use to serve with soup or with toppings on as a canapé.
Add flavourings before mixing in the dairy-free milk.
Why not try:
finely grated dairy-free hard cheese
chopped olives, rosemary and sun-dried tomato
You can make your own gluten-free oat flour by blending gluten-free oats in a food processor until fine. This may not turn out as fine as shop bought but is not as expensive.