Swedish gluten-free crackers
Mix all dry ingredients lightly together before stirring in the boiling water and oil. Then, divide into two or three parts. Spread the 'dough' onto one oven tray covered with baking paper; using a rolling pin, roll it thin by placing an additional sheet of baking paper on top - you'll find that rolling out quite thin works well without too much effort (see photo)! For clean sides, I usually cut around the edges and put the left-over paste back in the middle before a final roll. You can score lines with a knife or bake whole and break off pieces, country-style.
Roast/toast at 180 degrees C for around 15 minutes, or until light-brown. Flip the large cracker or slide onto the oven rack now it has a rigid consistency. reduce to 140C and cook for an extra 20 minutes. Leave in the hot oven for a further 10 miutes to really dry through. for added crispiness and greater shelf-life. When just out of the oven, sprinkle with a little salt and pepper. An alternative lighter colour is achieved if preferred at 160 degrees C for 40 minutes.
Cool and keep dry; they will stay crisp for several weeks. Enjoy with smoked salmon, cheese or whatever you fancy!
Carb load: One 25 gm cracker (fairly large) has 2 net carbs or less, if you don't add in the quinoa flakes.
Digestion: Yes, a word on digestion. In small quantities, you should have no problems but some people (particularly those used to a diet rich in processed foods and breads), may well experience rumbling tummies and even minor discomfort. This is particularly so if you add the fibre-rich psyllium husk.
It's well worth trying this alternative if that's the case and use the quinoa or rice flakes in this version - it is still very low-carb compared to wheat or rye based crackers.
Sensitive stomach? Ingredients - A variation like this may be worth trying
For a further variation, scroll down at our page on healthy, tasty dips: