Savoury Almond Gluten free Crackers_Baketitude

Baked Gujiya Made Guilt Free_Baketitude
Tahini Sesame Seed Cookies_Baketitude

It’s Valentine’s week. And everything is all about red roses and Chocolate and wine and desserts and some more complicated sweet stuff. 

And then ,I begin to gag. 

You know how I love my sweets,right? Let’s face it, the sugar industry survives on the basis of sugar addicts like me and you. 

ButI need a balance. I’m a libran. I’m all about balance. My life is a balancing act between sugar and salt. 

Maldon, sea salt, Pink Himalayan salt, tata salt or refined sugar, raw sugar , golden jaggery or maple syrup. What is going to top my scales??? That’s what I need to keep a check on. 

I attended a gluten free and refined sugar free baking workshop a few days ago, which was conducted by Chef Husna Jumani. She’s one of the 10 chefs to watch out for in Mumbai at the moment. So I came back pretty inspired. Check my Instagram feed for details about that.

And I created gluten Free cookies of my own. I omitted egg, primarily because I was looking for a small quantity. Also ,for readers like you who are looking for eggless cookies . I made cookies with half the dough…then I rolled them out thinner and made crackers. 

And those crackers were absolutely amazing. Couldn’t stop with them. In fact we made more tea just so that we could have an excuse to eat these crackers.  

Because I made these crackers by weighing out ingredients,there’s no cup measures. 

But I’ll give you tbsp and tsp measures. 

Rosemary is optional. Use it only if you’ve got fresh. Dried isn’t a patch on fresh rosemary at all. Use any herb that you want to or just skip it. 

Also cold butter makes it easier to get even and makes a crisper cookie. Green chillies and red chillies are what I wanted. You can skip either . Don’t skip both though. They taste like fried crackers without being deep fried. 

You’ll need to roll the dough between two sheets of cling wrap or parchment paper. Also chop the almonds real fine. I faced that problem when I was rolling the dough out thin. Thin is between 2 mm -3 mm. You’ll need to cut them out first before baking in the oven. 

Also cool them on a wire rack. That ensures that the crackers remain crisp.

For the

Savoury Almond Gluten free Crackers_Baketitude

You need

75 GM’s Rice flour (5 tbsp)

75 GM’s ragi or Nachni flour (5 tbsp)

110 GM’s Greek yogurt or hung curd (7 tbsp)

90 GM’s grated chilled butter (6 tbsp)

45 GM’s chopped almonds (3 tbsp)

1/2 tsp salt

1 tsp finely chopped Rosemary –optional

2 green chillies deseeded and finely chopped

1 tsp nigella seeds to sprinkle

1/2 tep red chilli flakes –optional

Place the flours in a bowl. Wisk in the Salt, red chilli, green chillies, Rosemary, and chopped almonds well.

Now pop in the grated butter. I grated the butter into the bowl. Using the fork break the butter into the flour mix.

Now add the green yogurt or hung curd spoon by spoon to make a stiff dough. 

Remember, no gluten here… So you won’t over work or screw the dough. 

A definite plus point here. 

Mix the dough till it’s rollable. 

Divide the dough into two. 

Roll out and cut out roundels or cut strips . I find that’s easier, because you don’t need to reroll the dough. 

Place the cut cookies on a parchment lined tray. As close or as far as you want to. As these cookies are gluten free ,they will not spread. So ,they are in no danger of merging with each other. 

They have solitary boundaries.

Sprinkle the Nigella seeds over the cookies and chill. 

Preheat the oven to 180C and bake the cookies 

Unfortunately I forgot to take pics of the crackers… But these are pretty enough. 

The shelf life of these cookies is only 2 days . They become soggy otherwise. 

So small quantities are the best. 

But salted cookies with almond are absolutely gorgeous.

A little information about gluten free flours/grains.

Always buy from reliable brands and sources to avoid cross contamination.

Check dates and never buy large quantities of flour as it becomes rancid fast.

Store open bags of flour in your fridge in an airtight container.

Never sieve the flours. These are most.y stone ground,so you’ll loose a sizeable portion of good flour if you throw out gritty bits and bran.

Unless you have allergies, consult with a physician before switching over to a 100% gluten free diet. Add this to your diet and improve your diet in combination with ,healthy, much maligned gluten. Also I’m not a competent authority on gluten free grains etc. I only speak from my own experience. 

Have fun experimenting in the kitchen. And do let me know what you think of these cookies. 

Until the next time❤️




Baked Gujiya Made Guilt Free_Baketitude
Tahini Sesame Seed Cookies_Baketitude

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