Guest guest Posted November 11, 2009 Report Share Posted November 11, 2009 Anyone know how to make a crisp crunchy flatbread? Digestive Wellness makes great ones. I don't think I can do nearly as well. My SCD baked items are soft. If anyone can tell me how to make a flatbread using nut butters/flours, I would appreciate it. I don't use a lot of baked products but they travel well, and it would be nice to have on hand. PJ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 11, 2009 Report Share Posted November 11, 2009 PJ, Funny you should ask. I made crackers for the first time this week. Crisp. Crunchy. Yum. I have several recipes. This one is from a website called Elana's Pantry. Very good website. She uses almond flour and wrote an Almond Flour Cookbook: The Gluten-Free Almond Flour Cookbook (Paperback) Nonetheless, ho not 100% SCD. Here is a cracker recipe: Walnut Crackers 3 cups blanched almond flour 1½ teaspoons celtic sea salt 1 cup walnuts, chopped [had none, so used hazelnuts.] 2 eggs, whisked until frothy 2 tablespoons grapeseed oil In a large mixing bowl, stir together almond flour, salt, walnuts, eggs and oil until well blended Separate dough into two halves Line two large (12 x 16) stainless steel baking sheets with parchment paper Place one half of the dough in the center of each lined sheet Cut another piece of parchment paper and place it over one of the balls of dough Roll dough out between the two pieces of parchment paper, until it is ⅛ inch thick and covers the entire baking sheet; remove top paper and repeat process with the other piece of dough Cut the dough with a knife or pizza cutter into 2 inch squares Bake at 350° for 10-12 minutes, until golden brown Cool and serve They are satisfying. Let us know if oyu like them, Ruth > > Anyone know how to make a crisp crunchy flatbread? Digestive Wellness makes great ones. I don't think I can do nearly as well. My SCD baked items are soft. If anyone can tell me how to make a flatbread using nut butters/flours, I would appreciate it. I don't use a lot of baked products but they travel well, and it would be nice to have on hand. > > PJ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 11, 2009 Report Share Posted November 11, 2009 Raman prasad's cookbook has two - a focaccia (well I call it fauxcaccia) http://www.scdrecipe.com/cookbook/sample-recipes/focaccia/ and a bread with sundried tomatoes. The trick is you spread it out and bake them horizontally in a long, wide pan, rather than in a bread pan. And if you really want them crisp - turn the heat way down to like 200 and bake them until you reach desired texture. Mara > Anyone know how to make a crisp crunchy flatbread? Digestive > Wellness makes great ones. I don't think I can do nearly as well. My > SCD baked items are soft. If anyone can tell me how to make a > flatbread using nut butters/flours, I would appreciate it. I don't > use a lot of baked products but they travel well, and it would be > nice to have on hand. > > PJ > > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 11, 2009 Report Share Posted November 11, 2009 PJ, Here is another referral for crackers from Marilyn: Re: Crackers At 04:09 PM 10/31/2009, you wrote: Anyone have any good, quick recipes for different types of snack crackers? Sue's Crackers on the UCLBS web site. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Ruth > > Anyone know how to make a crisp crunchy flatbread? Digestive Wellness makes great ones. I don't think I can do nearly as well. My SCD baked items are soft. If anyone can tell me how to make a flatbread using nut butters/flours, I would appreciate it. I don't use a lot of baked products but they travel well, and it would be nice to have on hand. > > PJ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 12, 2009 Report Share Posted November 12, 2009 Anyone know how to make a crisp crunchy flatbread? Digestive Wellness makes great ones. I don't think I can do nearly as well. My SCD baked items are soft. Could you re-bake the soft ones, like whatever the name of those (non-SCD) cookies are that get rebaked until crisp? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 12, 2009 Report Share Posted November 12, 2009 I have had good luck re-baking cookies and bread sticks at 170*F for 1 – 2 hours, or longer to crisp them up. Or, place in a dehydrator for a few hours or until crisp. Carol From: BTVC-SCD [mailto:BTVC-SCD ] On Behalf Of My-Stitches Anyone know how to make a crisp crunchy flatbread? Digestive Wellness makes great ones. I don't think I can do nearly as well. My SCD baked items are soft. Could you re-bake the soft ones, like whatever the name of those (non-SCD) cookies are that get rebaked until crisp? Quote Link to comment Share on other sites More sharing options...
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