Life is not finding yourself ,it’s about Creating Yourself..These Gluten-free Sorghum Crackers are one of those good food that creates good memories.
These Sorghum Crackers are vegan too.So much goodness in each crunchy bite.
Make a pretty good amount as these can be stored for few days at room-temperature.I have added dried Rosemary to it .This fragrant evergreen herb enhances the flavor giving a healthy twist.I love experimenting with different herbs. It’s another satisfying way of exploring flavor.
I always enjoy baking post lunch with a cup of tea.
Baking these Crackers is not a difficult task at all.You can follow this fail-proof recipe that I am going to share today .
They are right choice for diabetic people .I have used sesame oil which can be replaced with other edible oil.
Bake these crispy crackers and enjoy a cup of Masala-chai with it.
Sorghum Crackers ( Gluten-free )
In a bowl mix Sorghum flour ,salt,baking soda.Warm the oil and add to this flour. Mix with finger tips to get a crumble texture.
Mix crushed rosemary ,carom seeds to it.
Boil the water. when it starts boiling ,add this to flour .Use a spatula or spoon to mix the flour. you may need a little more water depending on the quality of flour.
As there is no gluten ,you can not knead the flour.you need to combine to make a dough.cling wrap the dough and let it rest for 10 minutes.
Preheat oven for 10 minutes at 180 degree C.
Take a plastic sheet .take 1/4th portion of dough and form a round ball.place it on plastic sheet.press a little and place another cling wrap on top of it.The ball is in-between two plastic sheet.
Using a rolling pin roll the ball into 1/2 inch thickness sheet.use a cookie cutter or knife to cut into shapes.
Line the tray with parchment paper and place these on top of it. Bake for 25-30 minutes until they are done.
Once done let them cool on the tray completely.Once they are cooled ,they will be crispy.