This recipe is brought you by my ridiculously talented (and brilliant author) friend Jessica. So if you want to curl up with a great read while you eat these fabulous crisps – she’s got you covered there too. Check her and her book The Mark of the Hummingbird out on Facebook.
I have a friend who can’t have gluten (celiac) and because I am incapable of preparing food for guests that someone attending won’t be able to eat, I wanted to cook everything gluten-free for an upcoming party. I planned on having a cheese platter, but it seemed like it would be somewhat lacklustre without some fantastic crackers. Raincoast Crisps are easy to make, and I was able to adapt them to gluten-free with little trouble. I was pleased with the results. They are virtually indistinguishable from their store-bought contemporaries and a nice bonus for those who are familiar with gluten-free baking, they have no “tooth-pack”. It will definitely be a go-to recipe for me any time I’m hosting a gathering for people with gluten-free needs.
Gluten Free Fruit & Seed Crisps
- 1 cup sorghum flour
- 2/3 cup tapioca flour
- 1 1/4 cupbrown rice flour
- 1 1/2 tsp xanthan gum
- 2 tsp baking soda
- 1/2 tsp salt
- 4 Tbsp powdered buttermilk
- 2 cups milk
- 1/4 cup brown sugar
- 1/4 cup honey
- 2-2 1/2 cups nuts and seeds (raisins, dried cranberries, sunflower seeds, pine nuts, pecans, almonds, sesame seeds, etc)
Mix all the ingredients other than the nuts and seeds together until it is a smooth muffin-batter-like consistency. Add in your nuts/seeds/dried fruits in whatever variations you would like. Fill greased mini-loaf pans about 2/3 full of the batter, and bake at 350°F for 25-35 minutes or until an inserted toothpick comes out clean (time variations depend on the size of your loaf pans, if you have small ones, start checking earlier).
Remove from pans and let cool on a rack. (At this stage you can wrap and freeze any loaves you don’t need right away to keep for future snacking).
Once cool, slice as thinly as possible. I have the benefit of owning an electric meat slicer so this was pretty easy, but if you don’t have that a serrated knife works fine. To make it easier with a knife, chill or freeze the loaves first and cut them while they are very cold.
Lay them out in a single layer on a cookie sheet and bake at 300°F for about 15-20 minutes, flipping once. The crisps will come out of the oven a bit soft, but will harden as they cool.
*If you like rosemary in yours (I don’t) just add a teaspoon full of dried rosemary (or to taste)
**If you would rather use regular buttermilk (I didn’t have any in the house) just substitute the milk and powdered buttermilk for 2 1/2 cups of buttermilk
***Helpful tip: Powdered buttermilk is available at most bulk-food stores and many grocery stores. You can store it in the freezer and use as needed. It comes in really handy when you forget to pick up the buttermilk.