I was visiting Diane’s blog last week and saw her review of The Gluten-Free Almond Flour Cookbook. It sounded like a great change from all the powdered starches and rice flour of my typical gluten-free gluten-free baking , so I ordered the book right off Diane’s Amazon Store.
I wasn’t disappointed with the recipes I tried. I made the savory crust and added parsley, rosemary and chives from my garden. I partially baked the crust and used my own quiche recipe:3 eggs
1cup milk
1 1/2 cups Jarlsberg, shredded
3 strips of turkey bacon diced and sauteed with 1/2 onion and 2 cups of broccoli
Bake at 350 until brown on top and egg mixture set, about 30 minutes.
The crust is so good with quiche and there is some nutritional value to it instead of the butter or shortening and white starches in typical GF pie crust. This will be my crust recipe of choice. Super easy and few ingredients, too.
We had to try one of the cracker recipes and the Cheddar Cheese recipe was a hit.
They were excellent with homemade tomato soup. They are best rolled as thin as you can get them and eaten about 30 minutes to an hour after they come out of the oven. They lost their crispness the next day. Good thing there were only a few left.
For more gluten-free recipes go to Linda’s. The Gluten Free Homemaker hosts a “What Can I Eat That’s Gluten Free?” recipe swap every Wednesday.
I’ll be trying the pumpkin pie recipe from the book today. It’s GFCF and I have roasted my own pumpkin following Elana’s recipe. Good thing, too. I read yesterday that there is a canned pumpkin shortage. The shelves are bare at my Kroger. Shhh….Don’t tell anyone I have two cans of Libby’s stashed in the pantry.
Thanks for visiting my store! Don't you just love how quick and easy her recipes are and they taste great. My son put his crackers into a tight plastic container. He didn't mention that got soft at all but I'd have to double check. I'm baking up some scone now to take on the plane. I can't wait to see what else you make from her cookbook too. Let me know what you like.
I'll have to stick to the starches since my 2yo is allergic to tree nuts
I do love the more nutritional flours and those crackers look delicious it reminds me I need to post my version!
Thanks for the review. I'll have to look into getting the book. I agree that using almond flour is a nice change. I wish we didn't have to add starch to the gf whole grain flours.
I'll have to check out this book. The crust and crackers look terrific.
You mentioned that the crackers only lasted a day before getting soggy. Although I haven't made this recipe, I find that crispy thin baked goods keep well when stored in a metal tin (aka cookie/cracker container) that has a tight metal lid. I keep the tin in the fridge, if there is room, but when there isn't I have still had luck for 3-4 days at room temperature. Avoid using saran, tinfoil and especially any plastic containers.
Wendy
Regarding the keeping of crackers…. I asked the teens if they might know why the crackers had gone soft overnight. Seems they didn't realize the lid needed to be on the ocntainer and they left it open after some midnight snacking.